Butcher steels- striated or smooth polished?

hiwa

hiwa

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Jun 7, 2009
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I already own some steels, like the 12" DMT diamond, 8" EZ-lap, a henckels 10"striated med. I bought another Victorinox 12" striated,but are thinking of exchanging it with a polished 10" (only one left),since I read that striated (ie,lines) on steels produce a micro-serrated edge that doesn't last as long, even though it's initially really sharp. I would really appreciate some opinions on steels. Anyone use them daily/professionally?

Thanks, Pete.
 
Right, you can get a smooth steel, a grooved one, and also ceramic or even diamond coated versions. The smooth steel has no abrasion so it is just an aligning or burnishing tool. The others provide some degree of abrasion (as you mentioned). I've used several types and if I could only have one I would probably go with the smooth one myself. Odd though that all the kitchen knife block sets I know of come with grooved steels.
 
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Yeah, that's what's sparked my curiosity. Even the oldtimers I talked to said they all used the striated ones. From what I've read, alot of the packing house places use the smooth ones (Old carbon steel knives?);the steel straightens the edge only, as use tends to distort the straightness. As the striated steels get worn (apparently a good thing),they tend to be a little less aggressive,but still work very well at straightening edges. I'm wondering if I should just keep using what I have, instead of buying a smooth one.
 
If you have a method of sharpening your blades to a very high polish then use the smooth one, it's only used to keep your blade sharp inbetween sharpenings so you don't have to sharpen everyday. I use a strop loaded with CrO instead.
 
Roger999 said:
If you have a method of sharpening your blades to a very high polish then use the smooth one, it's only used to keep your blade sharp inbetween sharpenings so you don't have to sharpen everyday. I use a strop loaded with CrO instead.
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G'day Roger. I have a bunch of strops too, (with Cro2 compound also) but the steels are just handier in the kitchen. I hang them off the utensil hooks.
 
It doesn't matter at all. Steels aren't for sharpening, they are for straghtening edges. Straightening edges doesn't require any pressure so about anything will do. I use pot lids most often for steeling kitchen knives.
 
steels are used to realign microserrations of edges .the best are smooth hence the term butcher slicks.check out flea markets.if necessary go to a rest.supply. if you opt for a new one get the F.DICK multisteel will be around for your great gran child.F.DICKS set the world standard so good they are collected.
 
I use an old butcher's steel about a foot long or better, that I aquired close to 30 years ago from a police auction, I use it everyday in the kitchen and touch up my EDC's as needed. The steel is well worn, and was quite worn smooth when I recieved it. This steel keeps my knives scary sharp. It would apear that smooth and old steels work very well

I have used newer butcher steels, and they seem to leave a coarser edge and those edges don't last as long.
 
I cut meat for a living many moons ago. Smooth is the way to go. This old F.DICK steel sees use every day in my kitchen and with my EDCs.
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The best explanation I've heard was from a guy at a good cutlery/kitchen store in Hyde Park, NY. If you're a pro - butcher, etc. and you steel your knives many times a day - go with a smooth steel. It will put less wear on the edge than a striated steel. The typical home cook who might steel their knife once a day or just a few times a week, is better off with a striated steel. Makes sense to me...

Jordan
 
After reading some posts, I came up with an idea. I am a cabinetmaker, so I went to my tools and got my Lee Valley burnisher for cabinet scrapers. It's a really hard (Rc 63 ?) triangular rod. I tried "steeling" a bunch of kitchen knives that were a little off with it. I did the paper test,and they improved a little. Then I used my 12" striated rod. It made a lot of difference; the knives were noticably cutting better. This is on my yellow handled Henckles I got from a butcher supply that I've had a few years. Maybe I should stick with what seems to work.
 
I've used nothing but SMOOTH for years now. (I use glass rather than steel) I use it EVERY TIME I begin cutting, and if I have a lot of food to prep will use is during the food prep too. I gave away all my grooved steels, including several 'professional' models. I get much better results with a smooth steel.
 
Using a slick Steel before cutting is a great way to keep the edge aligned and if done properly it will not take off any metal or deform the edge. The older and slicker the better.
 
stitchawl said:
I've used nothing but SMOOTH for years now. (I use glass rather than steel) I use it EVERY TIME I begin cutting, and if I have a lot of food to prep will use is during the food prep too. I gave away all my grooved steels, including several 'professional' models. I get much better results with a smooth steel.
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Hillbillenigma said:
Using a slick Steel before cutting is a great way to keep the edge aligned and if done properly it will not take off any metal or deform the edge. The older and slicker the better.
Click to expand...

How long are the smooth steels that you fellas are using? The only one I can find is a Victorinox 10" .
 
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