STRAIGHTENING THE EDGE BY STEELING
Before steeling: Rolled edge
After steeling: Straightened edge
1. Hold the knife and steel firmly, the more accurate you are the better the sharpen
2. Place the knife onto the steel at a set angle; keep this consistent as you run your knife down the steel
3. Use smooth downward strokes on the steel from heal to tip of the blade.
Repeat while maintaining your angles on both sides, if your knife does not respond, increase your angles slightly until your edge responds, stoning may be required.