Sharpening Big Chopping Knives?

With regards to the steel, the type with fine grooves running the length, they do remove metal, but very slowly. If you use it for a while than wipe it with a white cloth you'll see. But to use it on a fully blunt knife would be like sharpening the same knife with a super fine stone, it's just the wrong tool for the job.

Exactly. :thumbup:

Andy
 
Exactly. :thumbup:

Andy

Well removing minute amounts of metal is incidental to realigning that deformed edge and yes it will make a dirty mark on a white cloth. I guess if you invested in an electron microspcope you might actually see something that looks like metal.

I am still waiting for you to take a butter knife and steel it to shaving sharp though. :) Have you done it yet? Have you done it yet?
 
I am still waiting for you to take a butter knife and steel it to shaving sharp though. Have you done it yet? Have you done it yet?

Why dont you go sharpen a butter knife with a 4000 grit wet stone, then tell us how its a worthless tool.:jerkit:
 
Why dont you go sharpen a butter knife with a 4000 grit wet stone, then tell us how its a worthless tool.:jerkit:

So does that smiley at the end represent you sharpening a butter knife with a steel? If it is, you'll be doing it a lot longer than the guy using a 4000 grit stone!
 
Why dont you go sharpen a butter knife with a 4000 grit wet stone, then tell us how its a worthless tool.

Well, I think my humour is well and truly lost, but you are completely missing the point. A wet stone grinds, a steel hones.

I never said a butter knife is a worthless tool, and I can put an edge on anything made of carbon or stainless steel using a belt (or stone) and a steel. :)

What I said was, you can't put an edge on a blunt knife like a butter knife using ONLY a chef's/butchers steel. I still stand by that statement. Prove me wrong.
 
Well, I think my humour is well and truly lost, but you are completely missing the point. A wet stone grinds, a steel hones.

I never said a butter knife is a worthless tool, and I can put an edge on anything made of carbon or stainless steel using a belt (or stone) and a steel.

What I said was, you can't put an edge on a blunt knife like a butter knife using ONLY a chef's/butchers steel. I still stand by that statement. Prove me wrong.


Go look up the definition of hone before you start making a stink over semantics.

Do you believe a file cant remove metal either? Cause thats what a butcher steel is, its a file with a round profile. Stop insisting people do pointless tasks with the wrong tool, I wouldnt bother sharpening a butter knife with a steel, or a 4000 grit stone, because it's stupid.
 
There are smooth steels, steels with grooves, and steels with grit. I imagine you folks are talking about different things. A round file "steel" or ceramic rod generally has a fine grit and will hone an edge, whereas a smooth steel will align and burnish an edge.
 
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