how do you guys feel about knife steels?

rule of thumb softer steel (or one more prone to wire edge) steel harder newer knives work better with glass or ceramic rod sharpeners
in my kitchen i have a wel used DMT1200 grit sharpener for quick touch ups but im running cpm154 or XHP at the 62-63rc range (i dont bother sharpening my store bought production knives as its not worth the time )
 
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