Originally Posted by Arlin_MacRae
Monty, your blog post makes a lot of sense, but I'd be leery of using a ceramic hone every time I put a quick edge on a good blade. I know they remove some metal during use, and I'd like to think a steel does more realignment than removal, but maybe I'm kidding myself.
You are right there. I think the ceramic "steel" is = 1200 grit stone. I think I should have been more clear in the blog that the smooth butcher's steel with no grooves is also an excellent choice and gets the job done. So this shouldn't be a steel vs. ceramic argument - but rather a warning against using the wrong kind of steel. (I just edited the blog article to include the virtues of the butcher style steel hone)