can I keep my new folders sharp with a Global diamond steel?

[cognitivefun]

I am new to this and I love this forum.

I have always been a big knife fan. I cook and love Global knives. I purchased a Global diamond steel for $125 awhile back to keep my Global knives sharp.

I bought a Camillus Heat and my question is this: can I use the global steel to steel the Heat (that sounds funny doesn't it?)?

I have a mini grip Ritter Mk1 on the way and the same question applies...

Second question is what should I do or where should I look to figure out how to care for these knives?

Thanks much.

 

[Jeff Clark]

Your diamond steel should sharpen just about anything. Be careful to use light pressure when you hone with this steel or your knife will tend to scrape off the diamonds. The diamonds will cut rather quickly for their rather fine grit so check the edge as you go and don't over hone. If you over hone your blade life will be reduced (you'll wear your blade down quicker than needed). You will also tend to leave a wispy residue of steel at the edge called a burr. Once you get a burr you will need to do a few extra edge-forwards honing strokes at a higher angle to cut the burr off. If you like a really fine edge you might want to get a ceramic steel to use after your diamond steel.

 

[Esav Benyamin]

Welcome to Bladeforums!

Sharpening is a major area of knife life in itself You can start by reading the BladeForums.com Knife FAQs. Many of us like the Spyderco Sharpmaker for maintaining a good edge.

 

[cognitivefun]

Thank you for the welcome!

I will have to study this sharpening thing some more. My Global knives are constantly steeled, and occasionally sharpened with a Japanese doohickey that includes two circular ceramic wheels constantly refreshed in a water bath. It maintains the proper angle for the Global knives. So now I will have to do my own sharpening without this device and I wondered if at least I can use my steel. Apparently I can.

Thanks for pointing me in the right direction.

 

[Esav Benyamin]

A steel is a fine way to maintain a working edge regularly, without wearing it away, which is what most sharpening does. Only when the edge takes real damage from a hard job do you need to reprofile it.