Use of sharpening "steels" on knives
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I have a great technique for dulling knives, I try using a stone and steel, instant dull knife. :idunno:
Not a joke, I've had people show me numerous times and I still can't seem to get it so I ended up buying a high quality electric sharpener many moons ago, works like a charm for me. :thumbsup:
Not a joke, I've had people show me numerous times and I still can't seem to get it so I ended up buying a high quality electric sharpener many moons ago, works like a charm for me. :thumbsup:
The Company of Cutlers has records of Sheffield cutlers making Sharpening Steels in the 1680s.crockett said:
http://www.cutlers-hallamshire.org.uk
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Canute Rex
40 Cal.
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The problem with defining what a "steel" does is that the design and function have changed over time.
The original sharpening steel was relatively smooth and burnished the edge without removing (much) material. It was standing up and aligning the micro-burrs on the knife edge left by the steel removal of a stone. It also did this after the micro-burrs had been distorted by use.
Now we have tools that look like steels but either have serrations along the length or diamond dust impregnated in them. They would be more accurately called honing sticks. They are effectively just differently shaped sharpening stones.
I have read that an original style sharpening steel is of less use with modern stainless steel blades, but still works on old style plain carbon steel.
The original sharpening steel was relatively smooth and burnished the edge without removing (much) material. It was standing up and aligning the micro-burrs on the knife edge left by the steel removal of a stone. It also did this after the micro-burrs had been distorted by use.
Now we have tools that look like steels but either have serrations along the length or diamond dust impregnated in them. They would be more accurately called honing sticks. They are effectively just differently shaped sharpening stones.
I have read that an original style sharpening steel is of less use with modern stainless steel blades, but still works on old style plain carbon steel.
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That's the most sensible and informed post in the whole thread.
These days "steel" has about as much meaning as saying "car" when talking about autos. Covers a whole lot of ground.
If we're talking traditional and original, that's pretty darned specific and has nothing to do with the "honing sticks" of today most folks are talking about. I like that term. Thanks for the distinction.
These days "steel" has about as much meaning as saying "car" when talking about autos. Covers a whole lot of ground.
If we're talking traditional and original, that's pretty darned specific and has nothing to do with the "honing sticks" of today most folks are talking about. I like that term. Thanks for the distinction.
hanshi
Cannon
I never thought of sharpening steels as actual "sharpeners"; My hunting knives are sharpened on stones. A steel is great for kitchen knives and keeps the edge in shape. I don't know very much about the subject but am aware that almost anything leaning toward "hard" will eventually wear a blade down. Given time, a brass steel will wear a knife blade and it will certainly ruin the edge using a cutting motion.
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