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Post by mudstrider on Jan 16, 2007 9:29:03 GMT -5
Got a new boning knife for Christmas. It came with a sharpening steel that is smooth. How is this going to sharpen my knife?  My old steel has a rough surface like a file. |
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Post by Decatur on Jan 16, 2007 10:30:55 GMT -5
A steel is used to "hone" a blade, not "sharpen" it. In honing, you simply remove microscopic burrs and imperfections from the blade's edge. That is why a smooth steel will work to help your knife stay sharp.
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Post by Decatur on Jan 16, 2007 10:35:12 GMT -5
Sharpening with a SteelWhen a knife is used, the edge eventually becomes dull. The edge will turn either to the left or right side depending on how you hold your knife when cutting. Quality knives with high carbon/molybdenum/vanadium alloy have elasticity and can easily be re-aligned by a sharpening steel. Do not use a diamond-coated steel or a pull-through manual or electric sharpening device for maintaining the edge. These devices will destroy your turned edge. They can be used to sharpen, but not for maintanance. Place the knife blade against the tip of the sharpening steel at an angle of approximately 20 degrees. Pull the knife down and across the steel, describing a slight arc. Repeat this action on the back of the steel to sharpen the other side of the blade. Repeat steps 2 and 3 five to ten times, alternating the left and right side of the blade. It is very important to maintain the angle of 20 degrees and to run the full length of the cutting edge along the steel from the hilt to the tip of the knife. Speed of movement plays no part in this process.  Maybe Chico will put this in the desk reference?
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Post by mudstrider on Jan 16, 2007 14:47:26 GMT -5
Thanks! Still learning the basics of being a D-I-Y butcher.
I got one of those Forschner-Victorinox knives from askthemeatman and I want to take care of it.
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Post by Decatur on Jan 16, 2007 14:59:03 GMT -5
No problem, glad I could help.  |
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Post by DEERTRACKS on Jan 16, 2007 15:25:22 GMT -5
Sharpening with a SteelWhen a knife is used, the edge eventually becomes dull. The edge will turn either to the left or right side depending on how you hold your knife when cutting. Quality knives with high carbon/molybdenum/vanadium alloy have elasticity and can easily be re-aligned by a sharpening steel. Do not use a diamond-coated steel or a pull-through manual or electric sharpening device for maintaining the edge. These devices will destroy your turned edge. They can be used to sharpen, but not for maintanance. Place the knife blade against the tip of the sharpening steel at an angle of approximately 20 degrees. Pull the knife down and across the steel, describing a slight arc. Repeat this action on the back of the steel to sharpen the other side of the blade. Repeat steps 2 and 3 five to ten times, alternating the left and right side of the blade. It is very important to maintain the angle of 20 degrees and to run the full length of the cutting edge along the steel from the hilt to the tip of the knife. Speed of movement plays no part in this process. Maybe Chico will put this in the desk reference? Good post D. |
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Post by steiny on Jan 16, 2007 20:11:12 GMT -5
Use your coarse steel first, then finish up with the smooth steel.
Stay on top of it as you butcher and your knife will stay good and sharp for a long time between trips to the wet stone.
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Post by chicobrownbear on Jan 17, 2007 14:43:57 GMT -5
The bottom of a ceramic coffee mug will work also.
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Post by DEERTRACKS on Jan 26, 2007 13:22:23 GMT -5
The element base separater from an outdoor security light bulb is great for finishing a blade.
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My old steel has a rough surface like a file.
