The sad truth about honing steels! - Page 2

big brother smoke · 04-21-2010, 12:45 PM

Quote:

Originally Posted by leanza

Excellent thread. Intelligent blog. Thanks.

What ^^^^ said, thanks for the tutorial

Stoke&Smoke · 04-21-2010, 01:52 PM

Quote:

Originally Posted by big matt

I like the diamond encrusted hone from chef's choice..works within a few strokes.

^^^^^
Ditto that! Love mine also!

Very good thread and blog though. I do use the method you describe, as I've always thought it was likely to be innacurate doing what the TV chefs do. Not enough control.

smoken don · 04-21-2010, 02:33 PM

Great post.Great information! Thank you.

The_Kapn · 04-21-2010, 03:19 PM

Great Thread!
Thanks.

I love to learn something new every day.

Quote:

Originally Posted by Rich Parker

My wife bought me the spyderco system and it works really well.

I have a Spyderco that I like.
Good system.
But, I'm moving to an EdgePro.
Spyderco is for sale in the "General for Sale" section.

TIM

Paul B · 04-21-2010, 08:28 PM

Good thread. That said one should use the method that gives them good results, just like our Q. Doesn't matter what others say about ones Q just as long as the cook and family like it.

OH, by the way I use an Edge Pro Apex also

.

Paul B
SS UDS
SS Auspit
SS ROL

Against The Grain · 04-21-2010, 09:05 PM

I found a couple of these in a garage sale. I have the smooth steel and the coarse.

PDF]
HAND-HELD KNIFE MAINTENANCE TOOLS HAND-HELD KNIFE MAINTENANCE ...

237k - Adobe PDF - View as html
Alignment elements available in ceramic or stainless steel. ... Cozzini PRIMEdge. is synonymous with keeping the perfect edge on your knives. Especially ...
www.primedge.com/pdfs/hand tools/hpe hand tools en.pdf

monty3777 · 04-22-2010, 07:41 AM

Quote:

Originally Posted by Paul B

Good thread. That said one should use the method that gives them good results, just like our Q. Doesn't matter what others say about ones Q just as long as the cook and family like it.

I hear you - but I suppose in this instance the method and style of using a honing rod that I discussed actually does damage to the knife. I guess that I would say that perhaps some (most) folks THINK they are using a method that gives good results, however, what is happening is that they are doing damage to a tool.

But I'm with you. I hate the notion of"purity" that is often associated with BBQ. You know, statements like, "That's not real BBQ." Real is what works for me - at least when it comes to smoking meat

Yakfishingfool · 04-22-2010, 08:19 AM

Good Info, been doing it wrong :( But now will do it right! :)

rksylves · 04-22-2010, 01:21 PM

I don't carry an expensive set of knives during competition. One reason is that I can't afford two expensive sets and the other is that I don't want to have to worry about losing or damaging one.

I've been using a ChefsChoice 120 sharpener to tune up my comp set a day or two before going. I can get a pretty respectable edge that holds at least through the weekend. Someday I would like to get proficient with hand sharpening but just have difficulty finding the time.

Oh yeah, the steel that came with the set went straight into the trash. I read somewhere else that they were complete junk.

Russ

luke duke · 04-22-2010, 02:37 PM

I also use an Edge Pro Apex

aquablue22 · 04-22-2010, 03:53 PM

Nice read............

repoman013 · 04-22-2010, 04:13 PM

good info thanks

landarc · 04-22-2010, 05:14 PM

I use an old smooth steel that predates me by a few decades, it was my grandmothers and if there ever were ridges, they are long gone. I have one of those useless ridged steel tools that I will find a use for someday. I used to have a few different ceramic rods that I have long since lost. I almost never steel my Japanese knives, although I will drag the back edge across the steel from time to time. One or two drags at most.

QuietOne · 04-22-2010, 08:58 PM

Most people, even butchers, cutters, chefs, have no clue how to use a steel or why.

They use it because someone told them to, or that's what they learned or so and so did and he was a great cutter, butcher, chef or .......

For 95% of knife users a steel of any kind just means more money for the the guy that really sharpens knives.

The slap happy whack whack truly is nonsense.

If you want a ceramic "steel" get a Idahone or ceramic 10" - 12" from Edge Pro. Follow Ben Dales directions for use of it and you won't go wrong. Go light and go slow is my motto.

I know people that have had there own smooth steels made on lathes and heat treated to 70RC. I got one and I refer to it as a burnisher, not a knife steel.

MountainMan · 04-22-2010, 09:06 PM

Read this
http://forums.egullet.org/index.php?...nd-sharpening/

04-21-2010, 02:33 PM	#18
smoken don Full Fledged Farker Join Date: 08-02-07 Location: cleveland tx. Downloads: 0 Uploads: 0	Great post.Great information! Thank you. __________________ Smoken don Gator Entertainer 26" Weber Kettle uds and proud of it Never confuse kindness for weakness

04-21-2010, 09:05 PM	#21
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston Downloads: 0 Uploads: 0	I found a couple of these in a garage sale. I have the smooth steel and the coarse. PDF] HAND-HELD KNIFE MAINTENANCE TOOLS HAND-HELD KNIFE MAINTENANCE ... 237k - Adobe PDF - View as html Alignment elements available in ceramic or stainless steel. ... Cozzini PRIMEdge. is synonymous with keeping the perfect edge on your knives. Especially ... www.primedge.com/pdfs/hand tools/hpe hand tools en.pdf __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team

04-22-2010, 08:19 AM	#23
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York Downloads: 0 Uploads: 0	Good Info, been doing it wrong :( But now will do it right! :) __________________ Oh It'z BBQ! 6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado) 1 Weber Gold Series Grill 1 Spicewine Large on a trailer 1 WSM 1 Smokey Joe Platinum 1 XL Big Green Egg KCBS Certified Judge #9079

04-22-2010, 01:21 PM	#24
rksylves Full Fledged Farker Join Date: 07-28-09 Location: Melbourne, Florida Downloads: 0 Uploads: 0	I don't carry an expensive set of knives during competition. One reason is that I can't afford two expensive sets and the other is that I don't want to have to worry about losing or damaging one. I've been using a ChefsChoice 120 sharpener to tune up my comp set a day or two before going. I can get a pretty respectable edge that holds at least through the weekend. Someday I would like to get proficient with hand sharpening but just have difficulty finding the time. Oh yeah, the steel that came with the set went straight into the trash. I read somewhere else that they were complete junk. Russ __________________ Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ

04-22-2010, 03:53 PM	#26
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	Nice read............ __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

04-21-2010, 08:28 PM	#20
Paul B is one Smokin' Farker Join Date: 07-08-09 Location: Datyona Beach, Fl Downloads: 0 Uploads: 0	Good thread. That said one should use the method that gives them good results, just like our Q. Doesn't matter what others say about ones Q just as long as the cook and family like it. OH, by the way I use an Edge Pro Apex also . Paul B SS UDS SS Auspit SS ROL

04-22-2010, 02:37 PM	#25
luke duke is one Smokin' Farker Join Date: 01-16-10 Location: Dallas, TX Downloads: 0 Uploads: 0	I also use an Edge Pro Apex

04-22-2010, 04:13 PM	#27
repoman013 Knows what a fatty is. Join Date: 10-31-09 Location: plant city , fla Downloads: 0 Uploads: 0	good info thanks __________________ IF YOU CANT DAZZLE 'EM WITH BRILLIANCE BAFFLE 'EM WITH BULLCHIT FBA KCBS MASTERBUILT 7-1-POS WATER TANK SMOKER [COLOR=Red]for a nation to tax itself into prosperity is akin to a man standing in a bucket trying to lift himself by the handle.......churchill [/COLOR]

04-22-2010, 05:14 PM	#28
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I use an old smooth steel that predates me by a few decades, it was my grandmothers and if there ever were ridges, they are long gone. I have one of those useless ridged steel tools that I will find a use for someday. I used to have a few different ceramic rods that I have long since lost. I almost never steel my Japanese knives, although I will drag the back edge across the steel from time to time. One or two drags at most. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-22-2010, 08:58 PM	#29
QuietOne Full Fledged Farker Join Date: 09-18-09 Location: Fort Smith, NT Downloads: 0 Uploads: 0	Most people, even butchers, cutters, chefs, have no clue how to use a steel or why. They use it because someone told them to, or that's what they learned or so and so did and he was a great cutter, butcher, chef or ....... For 95% of knife users a steel of any kind just means more money for the the guy that really sharpens knives. The slap happy whack whack truly is nonsense. If you want a ceramic "steel" get a Idahone or ceramic 10" - 12" from Edge Pro. Follow Ben Dales directions for use of it and you won't go wrong. Go light and go slow is my motto. I know people that have had there own smooth steels made on lathes and heat treated to 70RC. I got one and I refer to it as a burnisher, not a knife steel.

04-22-2010, 09:06 PM	#30
MountainMan Got Wood. Join Date: 11-30-07 Location: Mountains of Colorado Downloads: 0 Uploads: 0	Read this http://forums.egullet.org/index.php?...nd-sharpening/

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