Stropping v.s. Steeling

J

J-P SAN

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Apr 23, 2013
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What are pros and cons in each? I use smooth (non-abrassive) steel rod for steeling and I get more than hair popping finish on my knives. I have stropped before but never with compound, so i don't know much about that area. That is why I'd like to hear opinion from someone who is experienced with both.
 
Haven't really ever steeled anything. But I do strop my knives plenty :) I use bark river green compound. I get great results
 
Personally I find stropping to be a lot more forgiving, and it lets me maintain my knives more easily. I also find it to be lot more flexible in terms of what abrasives and grit sizes I use. Steeling is a fantastic way to refine an edge quickly, but I have a tough time using it as a maintenance routine on any but my softest kitchen knives.
Basically, stropping uses abrasives (generally) to refine the edge and steeling uses burnishing. I have seen evidence of some burnishing action when stropping, but is not a common result as it requires a fair amount of pressure.

Some folks steel with a borosilicate glass rod - available for about 15 bucks at a laboratory supply shop. I believe there would be some limitations on very high RC stuff when it comes to 'steeling', but really can't say.

Bottom line - they both work and potentially very well. In some testing I did was able to cut part a hair cleanly using only a Norton stone, a steel, and the edge of a soda glass baking dish...
 
I've tried using a steel. For whatever reason I can't seem to get a good result. It's highly likely that it's my poor technique, but the steel is a cheap one with the vertical grooves, so probably a losing proposition from the git. :)

Martin, will any glass rod work, or does it have to be the specific one you mentioned?

While looking for that cork strop from the other thread I came across some ceramic tiles in various geometries and shapes. I didn't get one because I don't know if they'd work at all.
 
Strigamort said:
I've tried using a steel. For whatever reason I can't seem to get a good result. It's highly likely that it's my poor technique, but the steel is a cheap one with the vertical grooves, so probably a losing proposition from the git. :)

Martin, will any glass rod work, or does it have to be the specific one you mentioned?

While looking for that cork strop from the other thread I came across some ceramic tiles in various geometries and shapes. I didn't get one because I don't know if they'd work at all.
Click to expand...

I don't think it matters, the borosilicate is true Pyrex and can handle sudden temp changes better, the soda glass is actually more shatter resistant. Haven't done any side-by-side, in fact aside from steeling on some bakeware I haven't really tried glass as a steel. Its possible the surface makeup or subtle abrasive qualities make a difference - when I did some testing, relatively small changes in surface condition of the steel made large differences in how well it worked. Stitchawl uses borosilicate and swears by it. Don't bother buying from a sharpening supply outlet, you'll loose your shirt. You can order the stuff in a variety of diameters and lengths from a lot of lab supply houses for a buck or two an inch.
 
One of my dad's friends used to be a butcher. If I remember correctly, he said he only used a steel because it was much easier to clean. Personally, I much prefer strops. I have no problem getting my edges stupid sharp, but like many on here I'm a tiny bit obsessed with sharpening :)
 
An old valve stem makes an excellent steel, or something like a burnishing rod -- an oval hard steel, 64 RC, used to create a burr on scrapers used in cabinet work. I used a technique advised by a guy who had the Victorinox franchise in Edmonton. Rather than stroking the blade up and down the steel, hold the steel horizontally in front, and draw the blade smoothly across at 90 degrees, both sides, of course. This seems to work more effectively than clattering the blade against the steel.
 
IKEA has a ceramic rod for 9 or 10 bucks that works great for me. But make sure you get one that is straight, some have a curve in them.
 
I use a steel on softer knives, 58HC & below.
Last night I tried my picnic knife on a wine bottle, & that worked. I might get a glass rod that HH mentioned.

I like steeling.
 
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