Victorinox is a company producing knives for professional chefs, the foodservice industry, the fish industry, and the retail industry for the last 127 years. All Victorinox knives come with a lifetime guarantee against material and workmanship defects. You can depend on Victorinox to give you a lifetime of cutting pleasure and proper food preparation. There are easy steps and techniques to straightening the edge on your blade. The maintenance tool of choice is the butcher steel. Step "A" is called feathering. Feathering is to pull your edge out, to bring it up almost like taking a bird's feather and straightening it. So feathering the edge, you put the edge facing away from you, and you pull it from heel to tip, one, two, three times, and you're pulling edge up.
Then the next step is straightening and aligning. You bring the edge to its typical position. The position of holding the knife to the steel is to hold the back of the knife approximately a quarter of an inch up off the steel. That will set the angle of the edge to approximately 15 degrees. And bring it down, heel to tip, in this fashion. Make no more than 2 to 3 strokes. That will allow your edge to come up and be nice and straight and do a great cutting job.
If steeling is not what you'd like to do, and you don't feel confident with it, there is a quick and simple method to achieve near equal results. Very simply, with this little device here. It's called the Swiss shop. It's very simple to use. You merely have to put your knife on the counter with the edge facing up. You do have a protective guard that protects you against hitting into the edge with your fingers. You start the device at the heel of the knife and drag it forward to the tip. You do that twice, maybe 3 times if your knife hasn't been maintained in quite a long time, and it will cut a perfect 30 degree angle, which is 15 degrees on both sides of the blade, and it will put it in cutting shape, just like when you bought it.
The next procedure is full sharpening of your blade. I have in front of me a 3-way stone unit. This is what's used in most commercial kitchens. You typically dip your stone in the water to get a film of water on the surface of the stone. Now the technique to hone or stone a knife is to be very consistent. First, hold that blade a quarter of an inch off the stone, as you did with the steel. You start from heel and pull to the tip in a slightly arcing motion. Be consistent with your pressure and your stroke from heel to tip on both sides of the knife, making sure to maintain that quarter of an inch angle. It may take several strokes to get the proper thinness, but each time you do it your getting closer to a high-performance edge. When you're finished, go to your steel to just dress, straighten, and align your edge, and you have recreated a brand new, performing edge that is razor sharp.
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Need help sharpening and honing your knife blades? Watch this video to learn a few steps and techniques that will get your blades back to cutting like new!
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