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.
Segment, then separate the layers of cabbage and finely slice across the grain.
Remove the pointy top of the onion. Place the onion on its flat top, cut in half, and peel. Slice the onion lengthwise to the desired width. Cut horizontally across, if necessary, then dice.
Peel and cut half of the carrots into fine julienne strips: slice off a thin strip to create a flat edge. Roll the carrot onto its flat edge, and continue slicing thinly. Stack a few of the slices, and cut into thin ribbons.
Top and tail the red peppers. Pop out the stem from the top. Cut the sides of the pepper from the heart and remove the spongy ribs at the same time. Slice the red pepper into sticks.
Top and tail the celeriac. Holing the knife firmly, peel the celeriac by following the curve of the root. Slice the celeriac into 1cm slices. Cut the slices into 1cm sticks, then cut the sticks into dice.
Quarter and deseed the tomatoes, cut into fine dice.
Peel and finely dice the garlic.
Peel the lemon zest, finely dice the peel.
Pick the leaves of Basil and cut into wide ribbons.
Pick the leaves of parsley and cut into thin ribbons.
Cut the stalk from the chilli, half lengthwise and deseed. Finely dice.
«Having a sharp knife and employing correct techniques when cutting will reduce accidents. This means that the knife requires less pressure to cut through a vegetable, which increases control over the knife. »