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?

I have an F. Dick steel. Roy restored it for me and i use it on my kitchen knifes. It works well.
Thanks again Roy!

Funny story, I have an F. Dick steel restored by Roy. I quite like it for my euro style knives.

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I have a few steels, and various textures, have not used them yet, don't know where they are at the moment. :)

It’s easy to destroy an edge with a steel. Most cooks will flail away at it burning off nervous energy. Your knife, like your razor, will have a very fine edge. Bending those irregularities back into line shouldn’t take but a few strokes over the steel. The angle and pressure is just as important as if it were a razor. When I was in school I was taught to flail away at it too. I no longer take that approach. I even put my Japanese knives over it. But again, carefully and delicately. If you do that, it won’t chip the edge. I changed my view on using steels because what I was taught just didn’t make sense to me. It works for me YMMV

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Originally Posted by OCDshaver

It’s easy to destroy an edge with a steel. Most cooks will flail away at it burning off nervous energy. Your knife, like your razor, will have a very fine edge. Bending those irregularities back into line shouldn’t take but a few strokes over the steel. The angle and pressure is just as important as if it were a razor. When I was in school I was taught to flail away at it too. I no longer take that approach. I even put my Japanese knives over it. But again, carefully and delicately. If you do that, it won’t chip the edge. I changed my view on using steels because what I was taught just didn’t make sense to me. It works for me YMMV

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I assume you are using a polished steel then? What kind?
I haven't tried anything beyond the Saphire cut from Dick. The first one I got is a 14" Saphire and serations are VERY mild.
I have a smaller oval comming for the knife block (the round seem harder to find now)
Most of the Dickoron steels are very fine or polished.

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Originally Posted by stoneandstrop

I assume you are using a polished steel then? What kind?
I haven't tried anything beyond the Saphire cut from Dick. The first one I got is a 14" Saphire and serations are VERY mild.
I have a smaller oval comming for the knife block (the round seem harder to find now)
Most of the Dickoron steels are very fine or polished.

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No. Nothing special. Just your average steel.

https://www.jbprince.com/f-dick-cutl...d-10-incha.asp

I just bought a square cross section combi Dickoron 2 sides fine cut, 2 sides polish. I haven't had a reason to use the fine cut but the polished sides virtually substitute for a strop.

Check this video. He uses a Swiss Isler brand polished steel after sharpening his knives about halfway thru the vid.

https://www.youtube.com/watch?v=NHqdBjusfCs

Quote:

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Originally Posted by OCDshaver

No. Nothing special. Just your average steel.

https://www.jbprince.com/f-dick-cutl...d-10-incha.asp

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Im kind of surprised it doesn't chip Japanese knives with a "regular cut" profile, good to know.
I would think any of the finer ones would be fine for the same type of knife or any knife up to about 62-63 RC. The Saphire, Micro or polished are very soft on edges.

Quote:

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Originally Posted by onimaru55

I just bought a square cross section combi Dickoron 2 sides fine cut, 2 sides polish. I haven't had a reason to use the fine cut but the polished sides virtually substitute for a strop.

Check this video. He uses a Swedish Isler brand polished steel after sharpening his knives about halfway thru the vid.

https://www.youtube.com/watch?v=NHqdBjusfCs

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I've seen that video. He has some pretty good ones breaking down animals. I didn't think anyone does custom butchering like that where they come to your farm and take care of things right there, especially in Canada!

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Originally Posted by stoneandstrop

I've seen that video. He has some pretty good ones breaking down animals. I didn't think anyone does custom butchering like that where they come to your farm and take care of things right there, especially in Canada!

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There's probably some law about moving meat off a property if killed there and not in an abattoir but it never stopped me from sharing half a beef with a friend ;)

Quote:

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Originally Posted by stoneandstrop

Im kind of surprised it doesn't chip Japanese knives with a "regular cut" profile, good to know.
I would think any of the finer ones would be fine for the same type of knife or any knife up to about 62-63 RC. The Saphire, Micro or polished are very soft on edges.

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Remember, I’m going very light and carefully.