Old timers keep insisting you gotta sharpen a knife on a steel rod
I swear, every time I have a new guy come through my kitchen in Portland, somebody's uncle or dad told them to just run a honing steel up and down the blade and call it sharp. That's not sharpening, that's straightening the edge. A steel does nothing if the edge is dull, you still need a stone. After 15 years and ruining a few cheap knives learning the hard way, I finally get why my mentor yelled at me about this. Anybody else deal with cooks who think a steel is magic?