Anyone ever make a honing steel?

L

Leon Husock

Joined
Jul 17, 2019
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You know, the long steel stick with the little ridges running down the sides for re-aligning the edge of a knife prior to use. I was thinking it'd be cool to make one in Damascus or something but I'm not sure how you'd do the longitudinal ridges. Anyone ever try this?
 
You don’t need ridges in a steel. They will just mess up your edge. A smooth steel is best. Look at what all your butchers and meat processors use. They all use a smooth steel. I’d be leery of Damascus or and carbon steel, as you’d have to be super vigilant of rust. Stainless would be your best bet in order to keep the surface rust free and smooth.
 
Interesting, I've never worked with stainless. Also a little more research shows me that harder knives with thinner edges (which are the kind I make) don't really benefit much from honing steels anyway, so I guess there's not much point me trying to make them!
 
I have a very soft (~56 RHC) Henckels Santoku kitchen knife.
I do a full sharpening about once per year, but I set the edge with a steel before each use.
It takes a great edge very quickly, but needs refreshing every time. I actually like it although I have others that are much harder (~62 RHC).
I never thought about making a steel since you only need one and I've got a couple of them. Mine does have very fine ridges. I once used a much smoother one (I bring my knives when we travel to visit relatives) and it seemed less effective at setting the edge...
 
For harder knives, the ceramic honing rods seem to be more popular. There are a few threads about making them on this forum. I use a leather strop every now and then between sharpening.
 
Richard338 said:
I have a very soft (~56 RHC) Henckels Santoku kitchen knife.
I do a full sharpening about once per year, but I set the edge with a steel before each use.
It takes a great edge very quickly, but needs refreshing every time. I actually like it although I have others that are much harder (~62 RHC).
I never thought about making a steel since you only need one and I've got a couple of them. Mine does have very fine ridges. I once used a much smoother one (I bring my knives when we travel to visit relatives) and it seemed less effective at setting the edge...
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Huh. I once got a huge amount of blow back in talking about the advantages of a softer steel (as you just did). Good to know someone else is thinking along the same lines. :-)
 
Cushing H. said:
Huh. I once got a huge amount of blow back in talking about the advantages of a softer steel (as you just did). Good to know someone else is thinking along the same lines. :)
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Ha ha yes, while I might like using that knife, I would never make one like that!
I too enjoy chasing the hard fine edges in things like Nakiri. It would feel funny writing 56 RHC on the work order for Peters'...
 
Richard338 said:
Ha ha yes, while I might like using that knife, I would never make one like that!
I too enjoy chasing the hard fine edges in things like Nakiri. It would feel funny writing 56 RHC on the work order for Peters'...
Click to expand...
Lol ... yes, I agree. Still ... there is something nice about the ability to quickly touch up a softer edge...
 
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