is the use of the cheap honing steels (most likely made in china, costs about $1 new) damaging to the knife edge?
i noticed that my zwilling knives sometimes felt less sharp after being steeled on this cheap honing steel.
when i pass the knife edge by the steel, it sometimes feels rough and catches in places, could this actually dull the blade rather than hone it?
i noticed that my zwilling knives sometimes felt less sharp after being steeled on this cheap honing steel.
when i pass the knife edge by the steel, it sometimes feels rough and catches in places, could this actually dull the blade rather than hone it?