Which sharpening steel should I buy?

[Andrea]

I just bought a Wusthof Classic Chef's knife and was wondering which sharpening steel to buy. I'm concerned I won't be able to use a traditional steel properly. Is the Wusthof ceramic tool with the pre-set angle any good? Someone also recommended a Sheffield Choice Knife Sharpener (has two mini-steels you drag the knife though).


Thanks for the advice!

[miahoyhoy]

Keep in mind that "steels" are not for sharpening but for honing. They are intended to align the edge. Not sharpen it. You need a stone or grinder to actually sharpen a blade. I have a ceramic steel and like it very much. Used to use a diamond steel, don't know were it disapeared to. I liked it very much as well.

[Andrea]

Thanks for answering. I do know that, and understand the difference. I just don't know which steel to buy and was wondering if anyone had any experience with the types I had mentioned. It just seems like a dream to have the angle pre-set for you, but I don't know how well they work....

[miahoyhoy]

Groovy.
I've always done hand sharpening and free steeling. I'm sure someone will chime in here soon with the 411 you need on the V.

[Mikeb]

I'd recommend just a standard round steel or ceramic steel, as well as a combination waterstone for sharpening.

[kokopuffs]

By waterstone do you mean a Japanese waterstone used for sharpening Sushi and Sashimi Bochos (knives)?

[Andrea]

Is 9 inches long enough for an 8 inch knife? I found one that is half the price of a 10 inch one....

Thanks again!

[Jock]

I would not recommend ceramic because they are too prone to breaking. If you drop a steel pick it up and keep going. If you drop a ceramic, get a broom and sweep up all the bits then go out and buy a steel.
The 9" stone will do all your knives. I use it for my 10" chef knife and it works just fine.

Jock

[scott123]

Used to use a diamond steel, don't know were it disapeared to. I liked it very much as well.

Miahoyhoy, diamond steels take off a substantial amount of metal per pass. Not good.

Someone also recommended a Sheffield Choice Knife Sharpener (has two mini-steels you drag the knife though)

Andrea, someone is steering you in a very wrong direction. These are the worst type of tools you can use on your knives. As previously mentioned, either get a stone or take it to someone who does.

These are three of the most comprehensive discussions/tutorials I've ever seen on knife sharpening:

http://forums.egullet.org/index.php?showtopic=40472
http://forums.egullet.org/index.php?...f=108&t=26036&
http://forums.egullet.org/index.php?...26025&hl=knife

[Isa]

Ok so which on is the easiest to use the steel or the stone?? And what is the best for the knife.

I never know which is which in English. In French, if I am thinking of the right one, it's a fusil (a rod at the end of an handle) Then there is affiler and aiguiser and checking the dictionnary is not very helpful. Affiler is rendre tranchant and aiguiser is rendre aigu, tranchant .

Jock please help.

[Mike1]

From what I understand, only professionals or those with many years of experience sharpening knives, who have the correct tools, should sharpen your blades.

If you're talking about sharpening "steels," those are for honing the blade, not sharpening it (as I'm sure someone already mentioned). From my own experience, I can say that most steels are essentially the same.

Mike

[Pete]

Sorry Scott, but I will never give up my Diamond Steel. With that in my hand, I rarely have to put my knives to the stone. It is one of the best investments I have ever made.

[scott123]

Pete, from what it sounds like, your diamond steel might be sharpening your knives rather than honing. Call me a traditionalist, but I've always felt that a steel should hone, not sharpen. Since you speak of it so highly, though, I'll give it some thought.

[kokopuffs]

A typical steel hones whereas a diamond steel - diamond being the hardest material - will "sharpen while it hones". Beware that diamond will remove metal.

[Andrea]

Thanks again everyone....