After viewing Steves posting of the "tendon"ing possible filleting of the toe in "Kitchen knife etiquette", I have a real question that to me is of debate.
When using a steel, do you pull the knife into the steel or strike away from it?
Before you answer,, Does the answer matter by what stock the blade of the knife is made of??
When using a steel, do you pull the knife into the steel or strike away from it?
Before you answer,, Does the answer matter by what stock the blade of the knife is made of??