Each time Owen in Vancouver pulls the knife starting at 0:58, he alternates the knife's edges. But why? Why not hone one side with 15 consecutive strokes first, then switch to the other side?
Bob Kramer and Lisa at America's Test Kitchen alternate too.
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This is entirely a matter of personal preference. The actual determining factors in honing with a steel are consistency of angle and force on both sides of the blade.
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