#71793 - 08/27/0608:02 PMRe: Another sharpening question.
jamesraykenney
Enthusiast
Registered: 03/12/04
Posts: 316
Loc: Beaumont, TX USA
Never use a ridged 'Steel'... What you want is a glass smooth rod... Some people even use glass! Any ridges will damage a GOOD edge... Look at Hand American Made's site... They have a LOT of good info... And they are very nice to deal with too!
Buy a diamond steel, It takes less material off the knife edge and makes the knife last longer. Try to "shave" the knife on the steel at the shallowest angle possible. For a kitchen knife, the the tighter the bevel, the longer it it cut well. My kitchen knives are J.A. Henckels and I want them to last so they only get steeled evey three of four uses and are sharp enough to shave with .
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#71795 - 08/29/0605:56 AMRe: Another sharpening question.
jamesraykenney
Enthusiast
Registered: 03/12/04
Posts: 316
Loc: Beaumont, TX USA
Quote:
Buy a diamond steel, It takes less material off the knife edge and makes the knife last longer. <snip>
But what you are describing is not a 'steel' at all. It is a round sharpening stone, nothing more, nothing less... There is nothing wrong with them, but they have nothing to do with 'steeling' a knife edge...
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