Who uses a steel?

[Chefnot]

How to Sharpen Your Kitchen Knives Using Sharpening Steel


But there are some exception, some cheap knives are disposable so it's doesn't require any sharping, but for quality knives that last forever, you need to know how to sharpen them properly. If you want more tips about how to choose quality kitchen knives, you can visit my blog listed below or my listed branded best kitchen knives company here.

How to Sharpen Your Kitchen Knives Using Sharpening Steel - Associated Content

And if so, what kind?

[bluejeanz]

Most of my knives are fairly good quality but I do have some cheaper ones from 'back in the day' when I was first married.


I was under the impression that a steel doesn't actually sharpen your knife but just kind of 'straightens out the jagged edges' from use, giving it a more slick edge. I try to use a steel every couple of times I use a knife but I slack off quite often. I've used an electric knife sharpener that I've had since the Year One that worked wonderfully and just recently bought a newer, more expensive one that gives a slightly sharper angle to the knife. I only use it maybe once or twice a year, depending on the amount of use each knife gets.

[bluejeanz]

Chefnot, are you in northern or southern Ohio? I live in a west side suburb of Cleveland.

[MiseEnPlace]

Originally Posted by bluejeanz

I was under the impression that a steel doesn't actually sharpen your knife but just kind of 'straightens out the jagged edges' from use, giving it a more slick edge.

Yes a honing steel is for shaping the blade back into alignment and doesn't actually sharpen the blade.

I use the honing steel each time I get out the knife.

[Food Network Fan]

Originally Posted by MiseEnPlace

Yes a honing steel is for shaping the blade back into alignment and doesn't actually sharpen the blade.

I use the honing steel each time I get out the knife.

Yep ditto on that for me. I have the one that came with a set to do the honing.

To get a professional edge again you really need to take it to a professional.

[Chap]

I use a steel on the better knives too.

[Chefnot]

A ceramic steel can cut an edge and, for a kitchen use, can really make for a sharp knife. I guess my steel is about 35 years old. Bought it from a traveling salesman that use to call on my Dad. Mr. Buckman, he had the Nazis tatoo on the back of his wrist. I loved the guy, and I still have his business card to this day. I go on....