Bob,
Some confusion may result from the fact that sharpening devices designed for different purposes may have a similar shape: basically a rod protruding out of a handle.
A truly "abrasive" steel, i.e., one with a diamond dust surface, is not actually used for "steeling" (realigning) an edge; rather, the diamond rods are for grinding away metal, same as a conventional sharpening stone.
A steel for "steeling" (as opposed to grinding) is just metal--no abrasive diamond surface.
Steels for "steeling" come in two basic types, smooth vs. longitudinally grooved. The grooved steels seem to be far more common, and they often come with kitchen cutlery sets. My impression is that the smooth kind is preferable for the way I use the steel: for touching up an already sharp but slightly used edge. The grooved steels seem to work pretty well too, but I think they may remove a bit more metal than the smooth steels.
Members of this forum have spoken highly of the steel produced by Razor Edge. The steel I use is a rectangular bar with slightly rounded edges and one end tapered like a narrow wedge for chiseling and what-not. It was made by Gerber, but I haven't seen 'em in stores since I got mine in the early 1980's. It works well and is quite portable.
You can get tiny rod-shaped steels as an accessory for Swiss Army Knives. These are of the common grooved variety, and they seem to work fine. I have one.
I hope this helps.
David Rock
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AKTI Member # A000846
Stop when you get to bone.
[This message has been edited by David Rock (edited 04-04-2001).]
