Loading…
9
Hot take: a $12 toothed steel is better than my $60 smooth steel for keeping an edge between sharpens
I ran both on the same boning knife for 3 weeks in my shop and the cheap rough steel kept the bite way longer. The fine smooth steel polished the edge nice but it would slide on a ripe tomato by Thursday, where the toothed one still grabbed. The trick is you only need 3 or 4 light passes per side with the coarse one and almost no pressure. Too much and you chew the edge up. I learned after ruining a cheap knife pushing too hard, so now I do a few passes at the start of my shift and once mid afternoon. The coarse steel basically realigns and roughs up the micro bevel so it cuts, then my 1000 grit stone once a week brings it back clean. Any of you run a coarse steel daily on your main breaker and does it last, or do you save the rough stuff for the beaters?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.