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Old 08-15-2006, 11:19 AM   #21
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You should have a honing steel. Also called a steel or sharpening steel. This tool should be used every time you use a knife. After using a knife and washing it, you use the steel to hone the edge.

Honing straightens out the blade edge and keeps the knife sharper for longer.

Do you have a steel? What kind of knives do you have?
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Old 08-15-2006, 11:44 AM   #22
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i have one of these...is this it?



i am trying to sharpen 2 - 9" wolfgang puck chefs knives...
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Old 08-15-2006, 11:45 AM   #23
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That's the one. Do you use it?
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Old 08-15-2006, 11:49 AM   #24
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nope! i thought is was for sharpening, and it did a poor job. is it used more for keeping a knife sharp and smaller jobs?
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Old 08-15-2006, 12:03 PM   #25
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A very sharp blade is also very thin and can be fragile, depending on the bevel angle. It folds to the right or left and causes the knife to appear to have lost its sharp edge. The edge is usually still sharp however and just needs to be realligned so that it is straight, relative to the blade. The steel does this. It realligns the edge. It does not shapren. I have even been known to use the shaft of a very smooth screwdriver in a pinch to satisfy this task. It works.

As Andy stated, use the steel each time you use your knife. It will decrease the need to frequently sharpen your knives, making them last longer and perform better.

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Old 08-15-2006, 12:08 PM   #26
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The steel does not sharpen a knife blade at all - any knife blade.

With a newly sharpened knife. The blade tapers down in thickness to very thin metal at the cutting edge. Chopping and slicing on a cutting board involves that cutting edge's being struck against the board surface. That distorts the very thin cutting edge from a straight, perfectly aligned edge and reduces the effectiveness of the knife.

When you use the steel on the knife edge, you are reducing that distortion and realigning the edge to its original straight, flat form.

It is very important to do every time you use a knife. It should be part of your clean up process - wash and dry the knife, hone it and put it away.

Check out this site for the right way to use a steel
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Old 08-15-2006, 12:35 PM   #27
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thanks for all the info!! does washing the knife in the dishwasher do damage?
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Old 08-15-2006, 12:38 PM   #28
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YES!!

Always wash your knives by hand. The force of the water jets in the dishwasher will toss utensils around in the machine, causing them to bang into other items. This can cause damage to the blade edge. Also, the harsh detergents can damage some handle materials.

If your knife is worth the time to hand sharpen it, wash it by hand.
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Old 08-15-2006, 02:11 PM   #29
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$4 a knife is a fair price these days. Do that once a year or so and get a diamond steel for honing and maintaining the sharpness the rest of the time.
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Old 08-28-2006, 11:20 AM   #30
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I agree with Sugarcreations vbmenu_register("postmenu_306429", true); , good quality blade is very important to knife! When you buy it, you can try it with one PC of paper.... You will know which PC knife is sharp and good quality....

I am a freshhand in this community from China....now feeling that there is so much difference between our life....
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