Hi, my name is Tom Black. I’m the executive chef at the Gourmondo Catering Company and we are at our Elliot Cafe in downtown Seattle. Today we are talking about honing your knife and using a steel properly. This is a typical steel. A steel’s life is pretty lengthy as long as you take care of them. The purpose of the steel is to just hone the edge of your knife. It’s not made to sharpen your knife, it is just make to correct the edge. And on a steel you just want to drag your knife down the steel from the heel to the toe. Nice gentle strokes. You want to do it equally on both sides because every time you run it down the steel it’s going to move the edge a little bit to the left or to the right. Two or three times per side will correct the curve you have to your edge. And that is how you use a steel to hone your knife.