Canadian_Goose Posted March 24, 2006 Report Share Posted March 24, 2006 Do any of you use butchers steel when sharpening your hunting knoves. I want to pick up a rod for this specific purpose because I heard it is great for putting the finishing touch on the blade. Quote Link to comment Share on other sites More sharing options...
Hoosierbuck Posted March 24, 2006 Report Share Posted March 24, 2006 Re: Sharpening I have a couple variations of steels that are tailored toward field use, and love them. I keep one in my pack, one in the truck, etc. Schrade used to make some good ones, and Gerber has a handly little one out. They are great for, as you stated, finishing an edge that is not too far gone. HB Quote Link to comment Share on other sites More sharing options...
AJ Posted March 24, 2006 Report Share Posted March 24, 2006 Re: Sharpening Most people over sharpen their knives. MEaning when it feels dull, they get the stones out and grind away more metal. Usually the edge gets folded over. Using a steel properly will align the edge again making the knife useful again. I don't use them to finish an edge. I use a steel when the edge goes away. Just a light touch up and I am back to the job at hand. I still sharpen when it does not come back using the steel though. Quote Link to comment Share on other sites More sharing options...
buckee Posted March 24, 2006 Report Share Posted March 24, 2006 Re: Sharpening Another really great sharpening device, besides a steel, is the ceramic sharpening sticks. I've had 3 different sets so far. I used to be a commercial fisherman and would clean sometimes 1,000+ fish per day. All I ever used was the sticks. Quote Link to comment Share on other sites More sharing options...
Canadian_Goose Posted March 27, 2006 Author Report Share Posted March 27, 2006 Re: Sharpening and ceramic finishes like steel buckee? Quote Link to comment Share on other sites More sharing options...
buckee Posted March 28, 2006 Report Share Posted March 28, 2006 Re: Sharpening The ceramic sticks do the same thing a steel does. Quote Link to comment Share on other sites More sharing options...
Canadian_Goose Posted March 28, 2006 Author Report Share Posted March 28, 2006 Re: Sharpening [ QUOTE ] [ QUOTE ] Most people over sharpen their knives. MEaning when it feels dull, they get the stones out and grind away more metal. Usually the edge gets folded over. Using a steel properly will align the edge again making the knife useful again. I don't use them to finish an edge. I use a steel when the edge goes away. Just a light touch up and I am back to the job at hand. I still sharpen when it does not come back using the steel though. [/ QUOTE ] Mr. AJ has some good knowledge there...as a former meat cutter for a packing plant I know his words are right on the money! You probably have seen a Butcher/Meat Cutter sliding a knife back and forth(bringing it towards his body when in contact) on a steel in movies or on TV. So many people think that sharpens the blade but thats incorrect. When you think about it...the very small edge of the blade is so fine that it actually does fold over slightly after some contact with hard resistance. My deboning knives rarely needed to be "Steeled" when working on Hanging Beef. I would only have to touch up the tip from time to time. In contrast my steak knives, which were used on the tables, would have to be steeled often to keep the edge because of contact with the table. Using the "Butchers Steel" an even amount of times on each side of the knife edge and it will come back to "True"...but it actually does not sharpen the edge at all. It's a great tool for prolonging the life of a valuable investment! [/ QUOTE ] Thats what I had heard. So does ceramic do that too? Quote Link to comment Share on other sites More sharing options...
buckee Posted March 28, 2006 Report Share Posted March 28, 2006 Re: Sharpening [ QUOTE ] Thats what I had heard. So does ceramic do that too? [/ QUOTE ] Yes, the ceramic sticks do the same thing a steel does. Quote Link to comment Share on other sites More sharing options...
Canadian_Goose Posted March 28, 2006 Author Report Share Posted March 28, 2006 Re: Sharpening okay then.... i'll take your word for it... thanx guys. Quote Link to comment Share on other sites More sharing options...
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