A Sharpening Steel, also called butcher's steel, is used to maintain a fine edge on already sharp knives. Made of extremely hard, high-carbon steel, diamond steel or ceramic, Sharpening Steels come in a range of lengths. It is best to choose a Sharpening Steel that is longer than the knife to be sharpened. A knife is sharpened by drawing the blade with light pressure across the steel at a 20- or 30-degree angle. Repeating this motion 5 to 6 times on both sides of the knife blade prior to use will maintain a razor-sharp edge. Dull blades should not be used on a Sharpening Steel, but rather need to be resharpened on Whetstone or with a Knife Sharpener.