"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 02-22-2008, 01:44 PM   #1
Assistant Cook
 
Join Date: Sep 2007
Posts: 49
Question Expensive Steels - Worth The Dollar?

I currently us a 12.99 diamond steel for honing my knives and it does a fantastic job...

Im now tempted to uprgrade to a wusthof who offer a standard diamond steel @ 35 or a Culinar version @ 75... Im not sure what makes the culinar version so much more expensive, im sure it cant just be the handle design?!

Ive seen global ones for 100+ which i would never buy as i dont rate globals, especially for the money they cost.

Just wondered if people think its worth shelling out the extra dollar for a more expensive steel, and what differences i should expect to see compared to my cheaper version?

Anyone used a wusthof / global diamond steel?

__________________

__________________
chef_william is offline   Reply With Quote
Old 02-23-2008, 11:47 AM   #2
Senior Cook
 
DrThunder88's Avatar
 
Join Date: Nov 2007
Location: Metro Detroit
Posts: 473
I wish I could help, but my steel of choice is a smooth steel steel. I'm not sure I'd get much use from a diamond rod on a day-to-day basis, though I know some people seem to like them.
__________________

__________________
DrThunder88 is offline   Reply With Quote
Old 02-27-2008, 02:44 AM   #3
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
My weapon of choice for honing is a smooth ceramic. I have one pure ceramic from Edge Pro Inc (ordered it along with my Apex) and one DMT CS2 ceramic that's a "ceramic" coated aluminum rod. Both are extremely fine grit. The EdgePro rod might be a tad finer but the DMT CS2 is virtually unbreakable, so I use the former at home and carry the latter in my work knife roll.

I'm also not a fan of diamond steels. Maybe someone else can chime in on it, but my opinion is that you're better off not using one to sharpen, but rather just to true the edge. For that a smooth steel (or better yet, a ceramic hone) is the way to go.

Just my $.02.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 02-27-2008, 07:34 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by Rob Babcock View Post
My weapon of choice for honing is a smooth ceramic. I have one pure ceramic from Edge Pro Inc (ordered it along with my Apex) and one DMT CS2 ceramic that's a "ceramic" coated aluminum rod. Both are extremely fine grit...

Rob:

Does the ceramic one do more than hone the edge as it is so hard? Does it also serve as a sharpening tool?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-27-2008, 01:05 PM   #5
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by Andy M. View Post
Rob:

Does the ceramic one do more than hone the edge as it is so hard? Does it also serve as a sharpening tool?

Mostly it straightens the edge, but it does remove a very, very small amount of metal. Over time I do get a bit of steel residue on the rod. But it definately doesn't remove much. I use a very light touch- it works best when you're just barely touching the hone.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 02-27-2008, 01:37 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by Rob Babcock View Post
Mostly it straightens the edge, but it does remove a very, very small amount of metal. Over time I do get a bit of steel residue on the rod. But it definately doesn't remove much. I use a very light touch- it works best when you're just barely touching the hone.

Do you think using a ceramic one lengthens the time between sharpenings?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-27-2008, 02:00 PM   #7
Assistant Cook
 
Join Date: Sep 2007
Posts: 49
In relation to my original post, i have found out that the rods on the 2 wusthof steels are identical - its just the different handle design that adds the extra 40
__________________
chef_william is offline   Reply With Quote
Old 02-27-2008, 03:41 PM   #8
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Good research Chef William! Save yourself a pile of cash!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-28-2008, 11:49 AM   #9
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Here's something different. A 15" borosilicate rod, smooth on opposing quarters, and slightly rough, like ceramic, on the other two opposing quarters. It works like a glass smooth steel AND a ceramic steel plus it makes an incredible conversation piece.
Attached Thumbnails
Click image for larger version

Name:	100_0233.jpg
Views:	110
Size:	117.2 KB
ID:	3484   Click image for larger version

Name:	100_0234.jpg
Views:	117
Size:	58.2 KB
ID:	3485  

__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 02-29-2008, 12:14 AM   #10
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by Andy M. View Post
Do you think using a ceramic one lengthens the time between sharpenings?
I think it does, definately. Ben Dale, the genius behind Edge Pro Inc., says a well sharpened edge come come back ten to fifteen times with the ceramic. And I find that's normally the case.

Buzz- where'd you get the borosilcate rod? I'd love to get one if they're not too spendy. Japenese Knife Sharpening has 'em but they're $70. Probably worth it but I'd love to find it cheaper...

Ever use a beer glass to hone a knife? It works extremely well!
__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.