Hold the butcher’s steel firmly by the handle with your non-dominant hand
Keep the steel tip resting on a stable surface or hold it slightly angled away from your body
Grip the knife in your dominant hand
Place the knife heel against the top of the steel at about a 15 to 20 degree angle
Draw the knife down and across the steel in a smooth motion
Repeat on the other side of the blade
Alternate sides for several strokes
Use light pressure
Keep the full length of the blade in contact with the steel
Wipe the blade clean after honing
Store the steel safely after use