09-02-2018, 10:26 AM
Below is a link to an interesting post concerning steeling. I'm looking forward to part 2.
I have no experience using a steel as I'm afraid I will blunt or roll the edge of the knives that I have sharpened.
I do know that the butcher I sharpen for uses one constantly. He has a belt with a "holster" on one side that holds an assortment of knives and his sharpening steel on the other. Next time I see him I'll ask him what type he uses and how he uses it.
https://scienceofsharp.wordpress.com/201...do-part-1/
I have no experience using a steel as I'm afraid I will blunt or roll the edge of the knives that I have sharpened.
I do know that the butcher I sharpen for uses one constantly. He has a belt with a "holster" on one side that holds an assortment of knives and his sharpening steel on the other. Next time I see him I'll ask him what type he uses and how he uses it.
https://scienceofsharp.wordpress.com/201...do-part-1/