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<-- chef
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i like to use the steel pointing upwards.
not really upwards directly but at a slight angle facing away from your body.
i then slice downwards beginning at the back of the knife and finishing off at the tip.
when you're slicing, put slight pressure on the blade and hold the steel firmly. then do the same with the opposite side of the knife on the opposite side of the steel (of course). since you're slicing downwards, you'll have to start just below the top of the steel.
i read the other article posted and it said to use your arm and not the wrist. with my technique, i do the exact opposite. i use my wrist to accomplish the slicing downwards motion.
i slice with a very slight angle. i try to run across the blade across the steel as flat as possible, the blade should the able to glide along the steel smoothly.
at first this technique may feel awkward. if you're hand isn't steady it will feel uncomfortable. personally, i feel this method gives me greater control of the angle because you can "feel" if its right or not. with practice, you'll get the rhythm and soon you'll have a nice clean stroke. (plus it looks super professional in front of customers)
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