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Originally Posted by phatch Don't. A steel should not be abrasive at all. That's sharpening. You'll be better off with a true steel which realigns the dings so the edge works well without removing steel (sharpening). This increases edge life and knife life, the true purpose of steeling.
Phil |
===== now for my 2 cents ...
diamond steels are OK for really dull knives cuz yes they are abrasive,
but i like a ceramic "steel" over a regular "steel" steel and a fine grit
model (like 2000 grit) won't take a lot off your knife. only a couple
of swipes are needed so you don't have to go overboard.