ceramic sharpening steel

To sharpen a knife, simply try to cut a slice off the steel, using just a little pressure.
The angle between the knife and the steel should be about 20 degrees for most German knives, and 10 degrees for most Japanese knives, like Global.
A few strokes with both sides of the knife will do the job.
Make sure you use the entire length of both the steel and the knife.
Start with the point close to the handle and end with the tip.