Using a Floating Hold
Step 1: Start at The Heel
Author uses a diamond steel and a floating grip to hone a chef’s knife, starting at the heel.
For more advanced cooks, a floating hold like this one (shown here with a diamond steel) is faster, and doesn’t require using up cutting board space. It is, however, more difficult to control.
Hold the steel out horizontally with your non-knife hand, and place the heel of the blade against the base of the steel.
Step 2: Finish at the Tip
The blade has been slid along the diamond steel and is in contact with it near the tip.
Pull the knife across the steel, maintaining a 15 – 20 degree angle until the tip of the knife meets the tip of the steel. Repeat on the second side. Your knife should now be perfectly aligned.
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