Thread: Annoying video about kitchen knives that may actually be helpful

Originally Posted by Rajagra

And Alton is "stropping" the wrong way, as if he is honing.

Alton did say "It's a honing steel and not a sharpening steel"... haha

From a cooking point of view the video was a bit interesting albeit a blatant advertisment. But what are you talking about in re: stropping? If it is in ref to the use of the steel, his comments are exactly correct. If one is trying to warp his statements into a straight, welllll that's not correct IMO.

He NEVER MENTIONS STROPPING, and the sharpening methods for a kitchen blade have no real comparison to a straight razor. I would NEVER strop a kitchen knive, I would never want that kind of edge for chopping onions or carrots or whatever. One onion would destroy the edge.

I am an amateur chef. In the true sense of the word I enjoy cooking although I am not a paid professional. I've occassionaly (sorry I can never spell that word) seen people here, especially the new ones, mistake sharpening and honing of kitchen ware with what shaving gear needs. The two are completly different in detail although the principles are the same.

I don't pass here often anymore, my RADs and other AD's have been satisified. But from time to time I do check in and comment if I get my interest piqued.

Best wishes to all,

Rich

Originally Posted by Quick

Alton did say "It's a honing steel and not a sharpening steel"... haha

Originally Posted by cabo_sailor

But what are you talking about in re: stropping? If it is in ref to the use of the steel, his comments are exactly correct. If one is trying to warp his statements into a straight, welllll that's not correct IMO.

He NEVER MENTIONS STROPPING, and the sharpening methods for a kitchen blade have no real comparison to a straight razor.

Guys, you didn't pay attention to what Alton Brown said, and note that I put the word "stropping" in quotes for a reason, because I know people from different fields use different terminologies.

This is what Alton says in the video:

Originally Posted by Alton Brown

Now, repeat after me, this is not a sharpening steel. This is a honing steel.
What? OK good. So what exactly is the difference...
With regular use even a very fine edge can kind of bend over a little bit...
The point of the steel is to kind of give it a tune up, just coax the edge gently back into place.

So he wasn't using the abrasive type of steel. He was using the ridged kind, the kind that is supposed to straighten the blade edge without abrading material.

I call that a "stropping" action, irrespective of what tool (leather or steel) is being used to achieve that effect. I hope I make myself clear now.

Now explain to me: if you are trying to straighten the blade edge, why the hell would you slide the knife blade-first on to the steel? That seems retarded to me. I would love an explanation!

EDIT> Some good videos on using a steel here
Sharpening A Knife With A Steel (Food & Drink: Cooking Tips & Techniques)
Choosing A Steel For Sharpening A Knife (Food & Drink: Cooking Tips & Techniques)
But no answer to my question.