I have tried many, many different types of commercially available steels, and have found it is very hard to get one that is any good. They will all work to some extent but most so called smooth steels are still to rough and need to be rubbed back more with some 800grit wet and dry paper.
If you want the very best steel it requires some sweat. In the meat works here most of the best boners and slicers use custom made steels made from old hand forged steels or really old files.
First you have to find a old steel (eBay is a good start), then check if it going to be hard enough with the corner of new file, if it bites in to the steel it will be to soft. Then you have to rub all the lines out and rust pitting until the steel is completely smooth, this can be done on a belt grinder being careful not to get hot! All the lines from the sanding have to run down the steel, this is usually done by hand. To finish off one of two methods are used, first one is to apply fine lines of 320 grit if you want a aggressive cutter or my preference 800 grit. The other method which is my favourite is to apply an acid treatment to the steel so it has very fine pitts all over the steel then it is rubbed back with the 800 grit. This treatment is somewhat a trade secret but if anyone is interested will go into it.
The finished steel needs to be kept well oiled or will readily rust but before using works best if oil is removed.
Hope you find this of some interest. Meatcutter.
