How to Sharpen Kitchen Scissors with a Sharpening Steel

By Viking Culinary Products | Published: 2026-10-28

Category: How-to Guides

Learn how to quickly sharpen dull kitchen scissors using a sharpening steel. This guide covers the correct angle, stroke technique, and common mistakes to avoid for lasting sharpness.

Quick answer

Yes, you can sharpen kitchen scissors with a sharpening steel. The key is to match the bevel angle of the blade and use light, consistent strokes from the pivot to the tip.

Why use a sharpening steel for scissors?

A sharpening steel realigns the edge of a blade without removing significant metal. For kitchen scissors that see regular use, this is often enough to restore cutting performance. It is faster and less abrasive than using a stone or a dedicated scissor sharpener.

That said, a steel cannot regrind a badly damaged or heavily nicked edge. If your scissors are chipped or have lost their shape, you will need a coarse stone or professional service first. The method below works best for maintenance sharpening.

What you need

A sharpening steel—ideally one with a fine or medium cut surface. The Viking Professional 10-Inch Sharpening Steel uses X50CrMOV15 German steel with an HRC 55-60 hardness, which provides a consistent surface for honing both knives and scissors. Its full-tang design gives you a secure grip during the stroke.

A clean, dry dish towel or non-slip mat to hold the steel steady. You will also need a soft cloth to wipe the scissors after sharpening.

Step-by-step guide

Open the scissors and find the bevel: Open the scissors so the blades are separated. Look at the cutting edge of one blade—you will see a small angled flat surface (the bevel). This is the only part that touches the steel. Do not sharpen the flat side of the blade; only the beveled edge should contact the steel.
Hold the steel vertically with the tip on a towel: Place the tip of the sharpening steel on a dry towel or non-slip mat on your counter. Hold the handle firmly with your non-dominant hand so the steel is vertical and stable. Make sure the steel does not slip. A moving steel can cause uneven sharpening or injury.
Match the bevel angle and stroke from pivot to tip: Hold the scissor blade at the same angle as its bevel (usually 10–15 degrees). Starting at the pivot (where the blades join), pull the blade down and across the steel, moving toward the tip. Use light pressure—let the steel do the work. A common mistake is using too much angle or heavy pressure. This can round the edge instead of sharpening it.
Repeat on the same blade 5–10 times: Continue the same stroke on the same blade for 5 to 10 passes. Check the edge with your thumb (carefully) or by cutting a piece of paper. If it still feels dull, do a few more passes. Do not overdo it. More than 15 passes per session can remove too much metal and shorten the blade's life.
Repeat the process on the other blade: Switch to the second blade and repeat steps 3 and 4. Both blades need equal attention for a clean cut. If one blade is significantly duller, give it a few extra passes, but keep the total balanced.
Wipe and test: Wipe both blades with a soft cloth to remove any metal dust. Close the scissors and test them on a piece of paper or kitchen twine. They should cut cleanly without tearing. If the scissors still snag or tear, the edge may need a more aggressive sharpening method. The steel is best for regular maintenance, not repair.

Product facts

Viking Professional 10-Inch Sharpening Steel: The Viking Professional 10-Inch Sharpening Steel is made from X50CrMOV15 German steel with a hardness of HRC 55-60. This hardness provides a durable honing surface that can realign the edge of scissors without wearing down quickly.
Viking Professional 10-Inch Sharpening Steel