09-01-2018, 08:58 AM
I write this in the spirit of asking questions rather than arguing a position.
I have three "steels".My original steel is a metal Henckels with vertical file grooves. It always seemed brutal to me; I have not used it since Steve gave gave me a Smoky Mountain ceramic rod. It suited me much better. It was less coarse, however, it still removes metal. The third rod, another ceramic, is a rod I tested for Work Sharp Culinary. Both ceramic rods have an angle guide, which I like.
The Work Sharp rod rotates in the handle, two quadrands being smooth, two having vertical filings. This seems like a nice feature, however, I have evolved to only using the smooth portions. The smooth areas accumulate dark matter from the removed knife metal. I have gradually evolved to both fewer strokes and much lighter pressure.
I have read in several sources that the major cause of failure with knife steels is that most people do not know how to use them. This seems very believable to me. If I decide to pursue steeling more deeply, I will purchase a smooth steel or carbide rod and focus on straightening the edge rather than removing part of it.
Any thoughts?
Ken
I have three "steels".My original steel is a metal Henckels with vertical file grooves. It always seemed brutal to me; I have not used it since Steve gave gave me a Smoky Mountain ceramic rod. It suited me much better. It was less coarse, however, it still removes metal. The third rod, another ceramic, is a rod I tested for Work Sharp Culinary. Both ceramic rods have an angle guide, which I like.
The Work Sharp rod rotates in the handle, two quadrands being smooth, two having vertical filings. This seems like a nice feature, however, I have evolved to only using the smooth portions. The smooth areas accumulate dark matter from the removed knife metal. I have gradually evolved to both fewer strokes and much lighter pressure.
I have read in several sources that the major cause of failure with knife steels is that most people do not know how to use them. This seems very believable to me. If I decide to pursue steeling more deeply, I will purchase a smooth steel or carbide rod and focus on straightening the edge rather than removing part of it.
Any thoughts?
Ken