jpaulg
Senior Cook
Hmmm...does anyone know how to use a steel/hone nowadays?
... This blade had no discernable bevel. Either it had never been "professionally" sharpened or it had been done so long ago that no trace remained.
I spent about an hour and quarter carefully creating a bevel on this one.
No one buys decent steels/hones let alone know how to use them in kitchens. Out here in Oz it's the meatworkers who are buying up all the antique pre-war F Dicks and the Williams-Smithfield pipe steels. Give those guys a cheap CS knife and a good steel and its party time. Over here meatworkers are paid on piece rates so if you're fast and accurate you can make very good money in an abattoir.
I'll sharpen a blunt knife once. After that it comes back to me still sharp and I'll happily resharpen it. If it ever comes back blunt after I've sharpened it once then its a case of sorry not happening again because I know you won't look after it.