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Originally Posted by cheflayne Several people have mentioned being careful with diamond steels because they remove metal. I don't own one nor have ever used one, but it did get me to thinking and now I am curious. Has anyone ever removed so much metal that they used up a knife? Just curious, I have had same French knife for 30 years of professional kitchen use. |
===== i have used diamond steels, ceramic steels, steel steels ansd i have to say that the ceramic is my favorite (think 2000 grit ceramic) for meat and soft vegetables, the diamond (because of coarser grit) better for like tomatoes and peppers (tough skin and soft insides). the steel steel??
i think if you sharpened your knives correctly, the edge wouldn't "roll".
mebbe the steel in the knife is too soft so it rolls?? happens more with
american and german knives. also, happens a lot if you slice hard enough
to strike the cutting board a lot. i have a 18 year old vegetable peeler that
peels as well now as it did when i bought it. can't believe it is because it
is made of super-duper steel?? probably cuz it never hits a cutting board.