The moment you use your knife, it starts to get dull. Steeling your knives on a frequent basis will keep your edge and extend the life of the blade. One thing that seems to puzzle many people is the proper way to steel your edge. The reasons for steeling are twofold. First of all, it puts that finishing touch on the edge, and secondly, it maintains the sharpness of the edge as you use it.

The thing to remember in steeling is to be very light, and maintain a constant angle throughout the steeling stroke. The angle you start with at the hilt of the blade should be the same angle you end with at the end of your stroke, when you are out on the tip of the blade. You must use the same angle again when you steel the other side of the edge.