Sharpening steel properties

U

Uncle Alvah

Joined
Jun 17, 2003
Messages
23
What is the actual composition of, and manufacturing method for, a steel to end up as a "sharpening steel"?
 
I think he wants to know how to make a sharpening steel Rodger. The steel is easy. Any of the simple carbon steels tempered very hard. Now the ridges are something else......maybe Laurence has made one?
 
It is poorly stated, true.
I'm wondering what special property a steel rod, or flat stock, has that makes it a sharpening steel i.e., ie it glass hard, high something-or-other content to make it abraisive, is it quenched in Red Fox urine???
 
OH!!, OKAY. I wish I could remember who it was here about a year back that was making one of those. I think, as stated above, it may have been Rhino. He would be a good guess for that since he specializes in kitchen knives.

Someone good with a lathe could cut the groves for you.

RL
 
a steel is really for straighting the edge, any hardend high carbon steel will work. there are so may good old ones at thrift stores why make one? as far as a grooved or diamond incrusted ones they will remove metal. pay no attention to the caterer that beats the hell of of his soft carving knife before carving each piece of roast beef . slow even presure strokes will realine the edge.i dont care for the grooved ones. they give a jagged edge.smooth are the ones i prefer.
 
I use a steel all the time and just couldn't get by without one. It is my favorite tool for maintaining all my knives edges.
I have a F. Dick smooth and Hand American smooth steel and both are really top quality steels.
 
I agree with barettaman 1200, F. Dick makes the best steels. Get one that is fine or if they still make it very fine (red handle) I have two one at work and one at home both going strong after 15 yrs.
LOL
chefpaulm
 
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