Holding your steel vertically, position your knife parallel to the ground with the edge at a 40 degree angle to the steel.
Slowly drag your knife across and up the steel, beginning at the heel or thick end, until reaching the point.
Repeat with the opposite edge of the knife blade, holding the steel in the same position.
Alternate between the two edges until the knife has obtained a sharp edge.
Test the blade on some vegetables.
«Wipe the blade clean before using. Start this process slowly and speed up as the movement becomes more natural. »