Thread: Knife Honing Steel

It seems there is no thread on this site about knife honing/sharpening steels.
Does anyone use one?

I never used to use them until about a year ago. I had tried them in the past and for the most part they destroyed a nice edge. Henckels primarily.
I had noticed that any I would find in antique markets were smoother than newer ones. I assumed it was from wear.
I had done some reading on steeling (science of sharp) and about F.Dick steels in particular. These being the most recommended by professionals.
I ended up finding a large Dickoron Classic (Saphire cut) for a decent price and bought it. What an eye opener!!
Being able to observe the edge under magnification showed very good results as well as in use.
Smoothing and refreshing edges are what they are for but seldom deliver, at least in the finer classification steels.
Problem with all I tried in the past were they were too rough and or too soft.
The Dickoron line is fantastic and well deserved of the hype.

Any users?