Stop fooling yourself.

The most common misconception there is about sharpening is that a Steel sharpens a knife. So people buy a knife, it becomes dull but the owner believes the knife is being sharpened by the steel.

Even with very precise/expert use of a steel, it has a limited function and I very rarely see it being used properly, especially by chefs.  The edge of a sharp knife is a very thin, fragile thing, it is two sides of the blade meeting at the perfect plane, this is what makes the knife sharp.

How can you keep that knife sharp, how can one "sharpen" that fine edge with a metal rod by slapping the rod against the edge, just what the hell does that do anyway. NOTHING....in fact it makes it worse.  If you are going to use a steel or ceramic hone on a sharp knife to keep it sharp then do it carefully, think of what you trying to achieve. Notice I said "on a sharp knife".

You do not use a Steel on a dull knife, it is too late once it gets dull, it needs to be sharpened.

Instead of using a Steel, which are often cheap anyway, why not use a 1,000 grit whet stone and learn how to hone the knife with that, it is easy and cheap, you can get a really nice stone for the same price or cheaper that a good quality Steel.

Given the choice between a good quality Hone like the ceramic hone above and a good water stone, again like the one in the picture, I would take the stone any day. Think of it as a rectangular  Steel.

Also, remember..... you do not hone a dull knife you sharpen it, you hone a sharp knife to keep it sharp and that may work if done properly for a while, 3 months perhaps. Then put it aside and the get the knife sharpened on a stone, not a machine, a stone.

You folks are awesome for being here, I truly do appreciate it.

Peter Nowlan
sharpenerpeter@gmail.com
902 225 0579