The steel basically moves the "curved edge" of the knife back to sort of straight. It doesn't sharpen or remove steel as the ceramic will.
This is what I was taught way, way back when I learned to cut meat. By straightening the edge, it gives the impression that it sharpens the knife. I always keep one handy...As you use your knife, the edge will roll over. Hitting it on a steel will reset the edge. It isn't so much sharpening as returning the edge back where it needs to be. When I'm doing a lot of cutting, I keep a steel handy and hit the knife on it when I feel some resistance.
Me too . Used mine today , but it's has a lot of use on it . Might be time for a new one .I always keep one handy...
Same, use it all the time. Like my knives super sharp.Me too . Used mine today , but it's has a lot of use on it . Might be time for a new one .
Yes they will wear out. When the surface gets smooth, time to replace it...Same, use it all the time. Like my knives super sharp.
I was thinking “these must wear out?” our steel must be 15+ years old and doesnt seem to have the same feel, feels too smooth on a blade. Still gets the job done but..
Yeah , mines 30 plus years old . It's time . It does still help , but not like it used to.I was thinking “these must wear out?” our steel must be 15+ years old and doesnt seem to have the same feel, feels too smooth on a blade. Still gets the job done but..
Yes they will wear out. When the surface gets smooth, time to replace it...
Shopping opportunity! I think we are all in need of new ones…Yeah , mines 30 plus years old . It's time . It does still help , but not like it used to.
Now that I think about it , I still have the steel , but the knives from that set are long gone .
Alton brown has a great episode on knives , sharpeners and steels .
Not sure of the model number but mine is also a Dexter Russell.I use this Dexter Russell 1258B 12"...
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