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Old 08-17-2005, 08:24 PM   #11
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Join Date: Sep 2004
Location: Fort Worth, TX
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I don't see that the brand name of a steel is really important - it's just a piece of magnatized steel. The steel that my aunt has - handed down from grandma - is at least 60 years old and still works just fine. Look at where your cousin worked ... who would know better about a good steel than someone working in a butcher shop?

I'm with GB on the Lanasky system - especially if you're new to sharpening knives. It's about the most foolproof method outside of taking your knives to be professionally sharpened that I've seen.
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