• Steel regularly.
  Use a steel before every use to help maintain the knife’s edge.
• Use wood or plastic cutting boards.
  Corian®, glass, and other hard surfaces can dull blades quickly.
• Clean knives after every use.
  Hand wash only and NEVER place knives in dishwasher. Harsh dishwasher detergent and bleach can harm fine knives and wooden handles.
• Store knives properly.
  Protect blades and hands by storing knives in a LamsonSharp™ KnifeSafe™, wooden knife block, wooden knife tray or magnetic strip.
• Use knives only as intended.
  Never use a knife as a chisel, screwdriver, can opener, or for any other purpose that it wasn’t designed for.
• Steel properly.
  Hold sharpening steel vertically on a non-slip base. Hold the knife at a 20° angle to the steel’s shaft, then draw the knife in one smooth motion from the heel of the blade to the tip. Repeat 5–6 times on each side. Be sure to use the same number of strokes for each side.

What is the proper way to "steel"?

Hold sharpening steel vertically on a non-slip base. Hold the knife at a 20° angle to the steel’s shaft, then draw the knife in one smooth motion from the heel of the blade to the tip. Repeat 5–6 times on each side. Be sure to use the same number of strokes for each side.