Sharpening Steels

[edison]

Does anyone use sharpening steels on their non-kitchen knives? How's it work for you?

 

[siguy]

i recommend a strop over a steel for all knives.

a steel forms the edge of a knife, and a textured steel can tear up the edge of the knife. if there is any burr, the burr will be flipped back and forth, and can be aligned straight. this means that the knife will feel very sharp and will appear to cut well, but if there is a burr there then the edge will quickly degrade and lose alot of sharpness after very little cutting.

a strop actually removes a very small amount of metal (depening on the coarseness of the compound used) meaning that in addition to lining up the edge it will slightly polish out any imperfections caused by cutting materials. a strop also removes a burr, creating a much more stable edge that will be sharper and last longer.