Using a metal hone

P

postoak

Joined
Dec 23, 2011
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I've never used the metal hone that came with my knife block until recently. It always seemed to me that it must be inferior to sharpening. But, that said, I got tired of constantly resharpening every time my knife edges began to reflect light (usually just along a 1/2" or 1" section at first), and so pulled out the hone and used it just on those sections. And just a few strokes until the reflection went away, and slowly, stopping after every stroke to check the edge reflection. This seems to result in a blade that no longer grabs paper when it hits that spot. What I DON'T do is make lots of fast passes as is usually done. I also check my angle before each stroke, steeping the angle just enough for the blade to start grabbing.

Am I on to something, or am I fooling myself that I've found some easy way to get a blade back to sharp, quickly?
 
Sounds like you've used 'steeling' to good effect. :thumbup:

It's likely the reflective portion along the edge was rolled, and the careful strokes along the steel realigned it. That's essentially what they're designed to do on most common kitchen knives, and they can do it well, if applied carefully on relatively thin & sharp edges that aren't too far gone and not needing a true resharpening. Sounds like you did just that. Nice work! :)


David
 
The grooved ones are just like a fine file and work the same way. They can do a great job on lower RC steels, both carbon and stainless though oft times will have trouble removing the burr. Another thought is many of the older ones have been sorely abused and just like a played out old file they will not work worth a darn.

For a long time I used a grooved and smooth one on my kitchen knives. You can substitute the glazed rim of a cup or bowl for a smooth steel. One can lay in a real nice grind pattern with a grooved one, and make a screaming hair popping edge as well if finished with care.
 
I use the sides of the blade of a large ceramic knife for a finishing "steel". These blades are as hard as a rock and as smooth as glass. Hold the ceramic knife in one hand with the edge facing away from the knife in your other hand. Alternate sides on each stroke. A little water lubricates the process.
 
I would use an extrafine ceramic hone rather than the much coarser hones found in most knife blocks.
 
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