Using a Steel

65535

65535

Joined
Mar 14, 2007
Messages
3,736
On the advice of staff at Plaza Cutlery I picked up a fine German Steel to do fine edge touch up. I don't usually bother getting my edges to hair whittling sharpness, but usually hair popping. This is a new finishing method, currently I'm jumping from a Red DMT 600 grit up to the fine steel to finish off the burr. All my knives that I use daily right now are S30V (it's almost hard to find others it seems these days). Anyways what do you guys think of steels, it seems to work well to just smooth out the burr and toothyness of a DMT red stone. As well as a between sharpening honing to reduce steel removed, should extended the life of the blade.
 
I used to like using them, and still do when pushed for time. But I think if you are going to use one, a ceramic rod is a better choice - something that actually cuts into the steel. I think a steel just flops the burr over. It seems to work for a while, but when it quits working, you need to cut into steel that's not weakened.
 
I know some like using a steel but it makes me cringe when I hear of their use. I don't like using round sharpening tools in general because it to easy ruin your edge angle, causing more work later. Just my $.02
 
Steels are just dandy if they are used properly. They aren't sharpenening tools. Their purpose is to straighten the edge. They are used with NO pressure at all. If you use it like a sharpener you are not only working too hard but not doing your blades any good.
 
Knife outlet, Your correct! Round steels are not sharpening tools, they'er more for burnishing and straightening the metal edge. They do not remove metal. As sodak says, they seem to work for a while then don't. So, you need to go to the stone to remove metal and shapren the edge. Then again the steel will work for a while. Licensed meat cutters do this everyday(use a steel) then at lunch or after their shift they sharpen the knives on a oil stone. DM
 
sodak said:
I used to like using them, and still do when pushed for time. But I think if you are going to use one, a ceramic rod is a better choice - something that actually cuts into the steel. I think a steel just flops the burr over. It seems to work for a while, but when it quits working, you need to cut into steel that's not weakened.
Click to expand...

Much agreed. If I want something quick and portable, I'll use a ceramic rod from ragweedforge for 1$(!). Or my DMT fine / coarse folding sharpener I recently bought for my camping bag. Or the DMT extra fine credit card sharpener I plan to buy for my wallet.

I used to cringe when I worked at a local italian restaurant. The head cook there would bear down with as much muscle as he could on his sharpening steel and swipe away with the blade. He'd hand my knives to wash and say, be careful, they're sharp. I'd test the edge and it wouldn't even slice paper or scrape arm hair. Pfft. That's not an edge.
 
Exactly guys, the intent was to burnish the edge off of a 600 Grit Fine DMT stone. As well as quick touch up to lightly dulled blades to push back the need for sharpening.
 
That 600 grit is fine for cutting typing paper, but not quite up to thin news paper. A ceramic rod will remove enough metal for an edge to cut the 'Yellow Pages' paper. But for a truly 'sharp' edge, after the ceramic rod, or stropping with Aluminum Oxide compound on smooth leather finish with a gentle touch on smooth borocilicate glass ("Pyrex") for an edge that will slice through facial tissue without ripping it!

Stitchawl
 
Lycosa said:
A Steel, must be smoother than the medium that just sharpened your knife.
Click to expand...


No, it doesn't. Almost anything will work to straighten an edge. I often use the feet of ceramic dinner plates or pot lids. Steels are not for sharpening.
 
Lycosa said:
A Steel, must be smoother than the medium that just sharpened your knife.
Click to expand...


No, it doesn't. Almost anything will work to straighten an edge. I often use the feet of ceramic dinner plates or pot lids. Steels are not for sharpening. They are used without pressure. It doesn't matter what they are made from.
 
OK, KO. Sharpen a knife on a 1000 grit water stone until it shaves. Now steel that knife on a standard steel. Good bye edge. Try it.
Steeling is soo misunderstood.
 
Some steels do have fine cuts running the length of the rod. They will remove metal from your blade. There are other steels that are completely smooth. They won't remove metal are are used only to straighten the edge.
 
65535 said:
Exactly guys, the intent was to burnish the edge off of a 600 Grit Fine DMT stone. As well as quick touch up to lightly dulled blades to push back the need for sharpening.
Click to expand...

The DMT fine stone works pretty well by itself. I get hair whittling sharpness right off of it, and can generally do pretty good with eliminating the burr.

I never experienced good results with harder steels like S30V and a steel. Maybe with a soft kitchen knife or a SAK, but meh. Even those I'm in no hurry to steel.

What type of edges do you typically get from the DMT? Do you usually come off of it with a noticeable burr, or is the edge not at least hair popping sharp?
 
If you use a smooth steel on an edge with a burr you will simply line the burr up along the apex of the edge. That will give you an effective cutting edge, but it will intrinsically be weak. If you do light cutting of something like meat this will slice very well. If you cut tougher material or cut on even a relatively soft cutting board the edge will tend to roll over. If the steel is hard it will roll over and start to crumble. If the steel is soft it will just roll over and you can straighten it back up again with another round of steeling.

If you are going to do some more robust cutting or chopping I suggest you remove your burr before you steel. I would not use steeling in place of deburring. I deburr with a few light edge-forwards strokes on my hone at a slightly elevated honing angle (alternating left-right-left-right sides). Subsequently just hone in your normal fashion. As a final step you might steel or strop (or not).
 
Knife Outlet said:
No, it doesn't. Almost anything will work to straighten an edge. I often use the feet of ceramic dinner plates or pot lids. Steels are not for sharpening. They are used without pressure. It doesn't matter what they are made from.
Click to expand...

Knife Outlet, I agree, a steel was developed to quickly realign the knifes edge by not removing metal. Hence, allowing the knife to last longer between sharpenings. When we remove metal we sharpen, yes but we also shorten the life of the knife. If you were a licensed meat cutter and cut meat 8hrs a day every day you'd know that if you sharpened your knife on a stone every time it got dull. By the years end you'd need to buy a new knife. For the blade would be an ice pick. I've seen dozens like it. By steeling it you bring back the edge w/o removing metal and obtain a longer lasting tool. Both steels and stones are needed and serve different purposes. DM:)
 
I have no problem knocking the burr off the blade, I've never had hair whittling though.
 
David Martin said:
Knife Outlet, I agree, a steel was developed to quickly realign the knifes edge by not removing metal. Hence, allowing the knife to last longer between sharpenings. When we remove metal we sharpen, yes but we also shorten the life of the knife. If you were a licensed meat cutter and cut meat 8hrs a day every day you'd know that if you sharpened your knife on a stone every time it got dull. By the years end you'd need to buy a new knife. For the blade would be an ice pick. I've seen dozens like it. By steeling it you bring back the edge w/o removing metal and obtain a longer lasting tool. Both steels and stones are needed and serve different purposes. DM:)
Click to expand...

For some reason, this forum has a ton of misinformation about and hatred of steeling. I couldn't guess where it started. People confuse steeling with sharpening. All the things people hate about steeling results from applying pressure. In other words they use the steel improperly. Millions of chefs and professional cooks have been steeling blades since the beginning of kitchen work. If people are afraid steeling then, by all means, nothing is forcing them to use the technique. I think I'll bow out and let the hatred reign without me. ;)
 
You must log in or register to reply here.
Back
Top