Do you use a smooth steel to re-align the edge before sharpening with a stone?

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GeckOblue925

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Feb 18, 2007
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Reading Chad Ward's fine tutorial he mentions using a smooth steel to 're-align' the edge before sharpening. His guide was directed slighly more toward kitchen knives which I dont use too often (just a Buck Metro and a Kershaw Leek atm). But i'm wondering if the basic principle would apply to all blades. He also recommends using a steel in between sharpenings, do you do this also?
 
I've only ever used a steel as a touch-up or final step, much like a strop. I'm interested in hearing others' input on this.
 
The main reason for that is to minimize steel loss as otherwise you will grind off the steel which isn't aligned. In general though this isn't a bad thing because that steel is weak and you don't want it on the edge anyway.

-Cliff
 
See, that's about was I was thinking, Cliff. Seems to me that burrs or folds might as well be taken off, rather than try to align them.
 
Thanx, that does make some sense. Though he does mention using a ceramic steel to remove weak metal while aligning, am I right in thinking that if you are going to do a full sharpening then the edge you would be re-aligning with the steel wont be there when you're finished anyway?

How 'bout using a steel in between sharpenings to maintain the edge? Or is something else better? Maybe just a touchup with the fine stones on a Sharpmaker?
 
Generally I don't like using a smooth steel because the edge retention is very low because you are pushing weakened metal back on the edge and it folds back off very quickly. This is why you notice people who steel a lot do so extremely frequently.

-Cliff
 
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