What is an important step in the proper use of a butcher steel?

An important step in the proper use of a butcher steel is to align the edge of an already sharpened knife. The primary purpose of a butcher steel, often referred to as a honing steel, is not to sharpen a dull blade but rather to realign the edge of a knife that has become misaligned with use.

When a knife is used for cutting, the edge can bend or roll slightly, leading to a less effective cutting performance. By using the butcher steel in a specific manner, you can straighten the edge, which helps maintain the knife's sharpness and efficiency. This ensures that the blade cuts cleanly and smoothly during food preparation.

Choosing to sharpen the blade fully before use, cleaning it beforehand, or soaking it in water does not align with the primary function of the butcher steel, which is focused on maintaining the knife's sharpness through alignment rather than sharpening from scratch. Therefore, aligning the edge is the essential and correct approach when utilizing a butcher steel.