This online cooking course shows you how to use a knife sharpening stone as well as steel.  Using steel to sharpen your Chef’s Knife: for everyday use, use the steel found in your knife block. Choke up on the handle of the knife (pinch with your thumb and index finger). At a 45-degree angle, run your knife against the steel sharpener. If you are not feeling confident, be sure to sharpen one side at a time. For most users, you can sharpen with steel once a week. If you are the chef of the house and working all day, every day in the kitchen, you want to sharpen with steel each day. Be sure to watch your fingers and keep them out of harms way. You can also use a chef’s stone approximately once a month. First, soak your stone in water for a few minutes. Then, affix the silver gadget to the back of the knife. At a 45-degree angle, drag your knife in half circle – or whole circle motions – to sharpen. You will see the knife filing down.