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Rant: old timer at the shop in Gary told me to quit honing on a steel so much
He grabbed my 10 inch breaking knife, ran it over a 1200 grit stone for maybe 30 seconds, and sliced a tomato thin enough to read through. Been sharpening that way for 6 months now and my steels just sit in the drawer, anyone else ditch the steel after years of using one?
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thomas_roberts21d ago
Steels still have a place though and I wouldn't toss mine just yet. A stone takes off metal every time you touch it, so if you're doing that daily your knife is gonna shrink down to a paring knife in a couple years. The steel realigns the edge instead of grinding it away, which is why old timers used one between sharpenings and only hit the stone every few weeks. That guy in Gary knew what he was doing with the tomato but he also probably goes through knives faster than most. Keep the steel for touch ups, save the stone for when it actually needs it.
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