Originally Posted by Chef Jim
This could turn into one heck of a thread.
Everyone has a different opinion on what to do. but I agree with your friend, what you see on TV is not the way to go.
Someone once told me to hold the steel verticel, resting on the counter, handel at the top for those of us that don't want cut our hand off.
Then run the knife down on each side. This will help keep the proper angle.
That's the way I do it as well.