The sad truth about honing steels!

monty3777 · 04-21-2010, 10:32 AM

I have been discussing honing steels with a mentor of mine, Dave Martell (www.japaneseknifesharpening.com). He's helping me understand how to create a proper edge for knives used for BBQ - and how to maintain those edges. He's really generous with his time and advice. In an email today he indicated that the typical steels that come with knife sets actually do damage to knives. He recommends using a ceramic "steel." He also suggests that we not use the "acrobatics" we often associate with chefs and their steels - but use a slower "slide" concentrating on the edge. I wrote up an article about this and you can find it here with some links if you are interested in more info:

http://slowfoodrebellion.blogspot.com

Do any of you use ceramic "steels"? Thoughts?

Chef Jim · 04-21-2010, 10:46 AM

This could turn into one heck of a thread.

Everyone has a different opinion on what to do. but I agree with your friend, what you see on TV is not the way to go.

Someone once told me to hold the steel verticel, resting on the counter, handel at the top for those of us that don't want cut our hand off.

Then run the knife down on each side. This will help keep the proper angle.

peppasawce · 04-21-2010, 10:49 AM

Great read monty3777

Arlin_MacRae · 04-21-2010, 10:55 AM

I agree, CJ. I predict this post will have lots of information in it by the time it's said and done.

[Mod note: if you're a steel or ceramic hater, please don't let it show here!]

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.

big matt · 04-21-2010, 10:57 AM

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

monty3777 · 04-21-2010, 11:04 AM

Quote:

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)

BBQchef33 · 04-21-2010, 11:05 AM

Good thread. Roadmapped it.

Saiko · 04-21-2010, 11:16 AM

I have an EdgePro Apex and follow the advice given by Ben Dale in the instructional video. This is mainly for the Wusthof Classic chef's knife that I use every day:

I use a smooth steel every day before use. (had to mail order it, couldn't find one at all at the kitchen supply stores). This will keep the edge happy for a while.
If I feel I'm losing a bit of the edge, I'll run a few strokes on the ceramic that came with the EdgePro. Probably about every month or two.
About once a year I'll touch up with the EdgePro.

Southern Home Boy · 04-21-2010, 11:18 AM

Great post! I'll be checking this one a lot. I always struggle with my knives, so this'll be good to know.

Thanks.

ZILLA · 04-21-2010, 11:29 AM

Thanks for posting this. I've been preaching this for sometime and often get drowned out by some guy whos dad was a butcher for 100 years. Here's to sharp cutlery!!

Arlin_MacRae · 04-21-2010, 11:30 AM

Quote:

Originally Posted by Saiko

I have an EdgePro Apex and follow the advice given by Ben Dale in the instructional video. This is mainly for the Wusthof Classic chef's knife that I use every day:

I use a smooth steel every day before use. (had to mail order it, couldn't find one at all at the kitchen supply stores). This will keep the edge happy for a while.
If I feel I'm losing a bit of the edge, I'll run a few strokes on the ceramic that came with the EdgePro. Probably about every month or two.
About once a year I'll touch up with the EdgePro.

Here's the link to the EdgePro Apex system, for those who want to see what it's about (I did):
http://www.edgeproinc.com/Apex-Model...Pro-System-c3/

monty3777 · 04-21-2010, 11:30 AM

Quote:

Originally Posted by Saiko

I have an EdgePro Apex and follow the advice given by Ben Dale in the instructional video. This is mainly for the Wusthof Classic chef's knife that I use every day:

I use a smooth steel every day before use. (had to mail order it, couldn't find one at all at the kitchen supply stores). This will keep the edge happy for a while.
If I feel I'm losing a bit of the edge, I'll run a few strokes on the ceramic that came with the EdgePro. Probably about every month or two.
About once a year I'll touch up with the EdgePro.

I use the EdgePro as well. A really great investment!

Rich Parker · 04-21-2010, 11:35 AM

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

leanza · 04-21-2010, 11:35 AM

Excellent thread. Intelligent blog. Thanks.

thillin · 04-21-2010, 12:35 PM

Quote:

Originally Posted by Chef Jim

This could turn into one heck of a thread.

Everyone has a different opinion on what to do. but I agree with your friend, what you see on TV is not the way to go.

Someone once told me to hold the steel verticel, resting on the counter, handel at the top for those of us that don't want cut our hand off.

Then run the knife down on each side. This will help keep the proper angle.

That's the way I do it as well.

04-21-2010, 10:32 AM	#1
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA	The sad truth about honing steels! I have been discussing honing steels with a mentor of mine, Dave Martell (www.japaneseknifesharpening.com). He's helping me understand how to create a proper edge for knives used for BBQ - and how to maintain those edges. He's really generous with his time and advice. In an email today he indicated that the typical steels that come with knife sets actually do damage to knives. He recommends using a ceramic "steel." He also suggests that we not use the "acrobatics" we often associate with chefs and their steels - but use a slower "slide" concentrating on the edge. I wrote up an article about this and you can find it here with some links if you are interested in more info: http://slowfoodrebellion.blogspot.com Do any of you use ceramic "steels"? Thoughts? __________________ John 21:9

04-21-2010, 10:46 AM	#2
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	This could turn into one heck of a thread. Everyone has a different opinion on what to do. but I agree with your friend, what you see on TV is not the way to go. Someone once told me to hold the steel verticel, resting on the counter, handel at the top for those of us that don't want cut our hand off. Then run the knife down on each side. This will help keep the proper angle. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

04-21-2010, 10:55 AM	#4
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	I agree, CJ. I predict this post will have lots of information in it by the time it's said and done. [Mod note: if you're a steel or ceramic hater, please don't let it show here!] 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. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

04-21-2010, 10:57 AM	#5
big matt is one Smokin' Farker Join Date: 04-06-10 Location: Banning,Ca	I like the diamond encrusted hone from chef's choice..works within a few strokes. __________________ _________________________________ JOS whole hog cooker MAK 2 Star Facebook:[url]https://m.facebook.com/pages/Leftcoast-Q/125103440847709?id=125103440847709&_rdr[/url] Our website: [url]http://www.leftcoastq.com/Leftcoastq.com/Home.html[/url]

04-21-2010, 11:05 AM	#7
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Good thread. Roadmapped it. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

04-21-2010, 10:49 AM	#3
peppasawce is one Smokin' Farker Join Date: 07-08-09 Location: Columbia, Mississippi	Great read monty3777

04-21-2010, 11:16 AM	#8
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	I have an EdgePro Apex and follow the advice given by Ben Dale in the instructional video. This is mainly for the Wusthof Classic chef's knife that I use every day: I use a smooth steel every day before use. (had to mail order it, couldn't find one at all at the kitchen supply stores). This will keep the edge happy for a while. If I feel I'm losing a bit of the edge, I'll run a few strokes on the ceramic that came with the EdgePro. Probably about every month or two. About once a year I'll touch up with the EdgePro. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

04-21-2010, 11:18 AM	#9
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO	Great post! I'll be checking this one a lot. I always struggle with my knives, so this'll be good to know. Thanks. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

04-21-2010, 11:29 AM	#10
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	Thanks for posting this. I've been preaching this for sometime and often get drowned out by some guy whos dad was a butcher for 100 years. Here's to sharp cutlery!!

04-21-2010, 11:35 AM	#13
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	My wife bought me the spyderco system and it works really well. __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

04-21-2010, 11:35 AM	#14
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California	Excellent thread. Intelligent blog. Thanks. __________________ Tom

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