Smooth Steels.

K

King of Groove

Joined
Oct 11, 1999
Messages
107
Where can i get a good smooth steel that's relatively inexpensive? I need a smooth one (all i have are grooved ones and they rough up the edge.) Would I be able to just buy a regular steel rod, or is there a big difference in the steel? That would be a lot cheaper.
smile.gif


Thanks in advance for your answers.

------------------
David Gardner
Vineland NJ

"If you fake the Funk, your nose will grow."
-W. Bootsy Collins


 
I use a Razor Edge smooth steel, and like it. According to Bernard Levine, F. Dick makes the best, but I don't know where to get F. Dick smooth steels. Can anyone out there help?

Joe
 
I'll second Joe's comments on the Razor Edge steel. Nice and compact for field use too, and it's design is great for those of us who have trouble with angles
smile.gif
.

------------------
Clay
Sydney, Australia

Don't worry that the world might end tomorrow....here it's tomorrow already.


 
Any supply house that provides equipment to butcher shops and the commercial meat cutting industry can provide you with chrome steel, smooth steels. Look in the yellow pages of the phone book for any medium to large city and you will find such. If not, the local one in Idaho where I live is Smith Enterprises, (800) 955-6022.

I use a steel to align the edge after sharpening. This works best when you are cutting something soft like meat. If I were trying to prolong an edge or cutting something a little tougher, I would strop the edge with a razor strop.

Bruce Woodbury
 
Couldn't you get a decent one at any department store that stocks kitchen cutlery (Henkels, etc), like Hechts, Belk, or even JCPenney? Or a Williams & Sonoma?
Just a thought....

------------------
It just a ****ing staple!!
Guess who...
St. Mary's County, Republik of Marilundt
 
I don't know .... I ducked into every cutlery and cooking shop last week while my wife was shopping and every steel I found was ridged. This included Wm Sonoma, Penney's, Macy's and everyone that carried Henkels, including a knife shop that considered it a specialty item which had to be special ordered.
 
Oops. Oh well, my mistake. I hadn't actually looked, guess I should have kept quiet. Hmmm... that's a bummer, since you would think they are at least as important as the ridged ones...
frown.gif


------------------
It just a ****ing staple!!
Guess who...
St. Mary's County, Republik of Marilundt
 
Your best bet is to find one somewere. You could make one yourself, but the trick is the steel needs to be harder than any of your knives. It also needs to be very smooth, so you can see yourself in it. Any little bump or scrach will mess up your edge. I have used a unused drill bit in a pinch and it worked fine. I also had a srewdriver that worked good.
 
Here is the favorite steel of our kitchen. It is perfectly smooth, with grooves running the length of it;
http://www.shopping.cutlery.com/Forms/shopping/*ws4d-db-query-Show.ws4d?*ws4d-db-query-Show***LJI-JI-146146146155154151-1385***-eProducts***-***shopping(directory)***.ws4d?shopping /results(S).html

(Sorry for the outrageous URL, it is at www.cutlery.com; F.Dick Multicut oval steel)

This steel is for those that keep there knives sharp and steel at hand. When necessary 2-3 swipes to bring the cut back to lazer.
smile.gif


YMMV

-Michael

------------------
Chefget's Knife Page


 
I"ll third Joe's comments. I carry one with me always

------------------
-Greg Johnson
ICQ#4236341

 
You must log in or register to reply here.
Back
Top