posted 06-19-2002 11:58 AM            

I have often seen steels that have been worn smooth from many years of use. I have heard many a dealer dismiss a worn smooth steels as no good. I must admit that I am also guilty of this.

Recently, I have been made aware of the following (do you know if this is correct?):

• Steels don't sharpen a knife's edge.
  Use of a properly sharpened knife results in minuscule irregularities to a blades edge. The irregularities reduce the effectiveness of the edge. A steel can be used to smooth out the irregularities thereby restoring the knifes' edge performance.

• How to use a steel.
  Most people hold the steel in the left hand and draw (push) the knife blade (cutting edge down) down the steel (Alternating sides). People "in the know" learn that better results are achieved by reversing the knife (cutting edge up), such the cutting edge is drawn (pulled) down the steel.

  The pressure between the knife and the steel shouldn't exceed the weight of the knife. In others words, remember you are not sharping the edge. You are only smoothing (polishing) the edge so it doesn't require much pressure.

• Types of "steels"
  Steels are most often 8-12 inches in length and made of metal. The metal is seen textured, grooved, smooth, ceramic or impregnated with diamond dust. Apparently manufacturers have caved into popular marketing beliefs, since most people don't understand that the steel is not for honing the edge so most steels are textured. Apparently a ceramic steel will do the best job but the ceramic can break which in not good in a kitchen around food.

I still use a metal steel with groves. I haven't mastered the "pulling the edge" thing but I am working on it. I was one of those people who thought the steel was for honing a edge.... I now use much less pressure and it seems to produce better results. It is certainly easier.

All of the above is hearsay.

Questions:

Does anyone have any documentation which supports or contradicts the above?

Does anyone have a "worn smooth" steel and a "new grooved" steel that would do a comparison and report back to us?

Thanks