I guess in reading past posts, it lead me to realize that maybe only a few actually stone their knives? And really, how many uses their steel/ceramic stick for a quick touch up?
I guess i ask because for many years i would quickly whip out a steel every so often to get what i thought a "finer edge". But then after a while, i realized something (too much time on my hands as a teenager) how accurate am i just flailing at a percieved angle of (let's say for argument sake) 20 degrees?
Well, after i started pondering for a while, and at a time when kitchen knives and archery wasn't a threat in school...
i talked to my science teacher and was able to put my knives under a microscope. To my dismay, 20 degrees was further from that knife than i am to the moon!
So i started to put the steel on the table with a towel under the tip, which did help, but i started realizing i was actually still doing more harm than good.
Untill one day in shop class, (wow that sounds funny
)when i was sharpening chisels and other tools i then reailized, i have a knack with this stoning stuff. So there i was, now head of all metal and wood shop tools and tooling i brought an older set of knives in to see what i can do.
With the basic and some new stones my teacher had ordered, i was able to keep a stronger and longer edge on the knives, and depending on work load, i could wait a week or so before i'd have to hone the blade again!
Now i use A combination of stones consisting of mostly all ceramic, in grits of 120 to 30,000. (Not all used for kitchen knives though)
If you have been using a steel all your life, by no means stop using it, because i'm just an average guy with different expierences. It's just like some knives do better for some than they do for others, and i guess that goes for sharpening methods as well.