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Grooved -V- Smooth Steeles
- Thread starter GaryM
- Start date
- Joined
- Sep 23, 1999
- Messages
- 3,831
Smooth steels are the best way to go. A steel does nothing more than re-align an edge. This is assuming you already have an edge thet was sharpened using a fine stone. Why go through the work of using a fine stone, just to put a rough (grooved) steel on it? It doesn't make much sense does it. Also, I worked in a pig plant last summer and I had 4 knives and a steel on my hip all day. It was a slightly grooved steel. The steel I have at home is completely smooth, and I find that it does a better job. Read John Juranich's book on sharpening for more detail on what I told you.
By the way, MY 100th post!!!
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"Come What May..."
By the way, MY 100th post!!!
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"Come What May..."
Gary,
The smooth steel is only for edge alignment.
For more information on using this sort of thing use the search in the Himalayan Imports Forum archives under: Steeling or chakma. A Chakma is the little tool without an edge along with the khukuri. It "Burnishes" the edge.
The grooved steel is for sharpening/burr removal and edge alignment quickly, when the edge isn't too badly woren. They do their best when used on knives that have a lower Rockwell hardness, as for example: Butcher and Kitchen knives. It doesn't usually leave a real clean edge, but speed in returning the knife to service is more important and a real fine edge isn't necessary.
I always carry a small pocket version with me and it helps to keep my edges working much longer while cutting stuff on the trapline and cardboard at work.
Dan
The smooth steel is only for edge alignment.
For more information on using this sort of thing use the search in the Himalayan Imports Forum archives under: Steeling or chakma. A Chakma is the little tool without an edge along with the khukuri. It "Burnishes" the edge.
The grooved steel is for sharpening/burr removal and edge alignment quickly, when the edge isn't too badly woren. They do their best when used on knives that have a lower Rockwell hardness, as for example: Butcher and Kitchen knives. It doesn't usually leave a real clean edge, but speed in returning the knife to service is more important and a real fine edge isn't necessary.
I always carry a small pocket version with me and it helps to keep my edges working much longer while cutting stuff on the trapline and cardboard at work.
Dan
- Joined
- Apr 27, 1999
- Messages
- 6,117
It will work great. Use it lightly and it will pull up a rolled edge. It will not smooth the edge the way a smooth steel can. This is not a bad thing, the ribbed steeled edge is a very agressive cutting edge. Don't stroke too hard or you'll wear down your blade prematurely.
I keep one of each handy. If I've used a knife pretty hard I use the ribbed steel for about two strokes on each side. Then I use my smooth steel for about 5 strokes on each side. If I think it needs more I may touch the edge up on my ceramic rods at this point.
I keep one of each handy. If I've used a knife pretty hard I use the ribbed steel for about two strokes on each side. Then I use my smooth steel for about 5 strokes on each side. If I think it needs more I may touch the edge up on my ceramic rods at this point.