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Honing steel for carbon knives

post #1 of 4
Thread Starter 

Hey everyone, new to the forum here.

 

I recently acquired some K-Sabatier carbon steel knives and they are lovely; the best I've ever used. They're absurdly sharp right now but I've read that carbons benefit from frequent steeling.

 

Now, I have a sharpening steel, but it's a very coarse one with a diamond coating.

 

http://www.amazon.com/Dexter-Russell-Diamond-Coated-Sharpening-Steel/dp/B0017O1RYG

 

Is this too rough for my knives? I'm concerned that it will scratch them up and that it may be designed more for sharpening than honing.

post #2 of 4

"diamond" steels are bad for knives. they take off too much steel and ruin the edge.

 

ceramic / borosilicate steels are best

post #3 of 4

if you can find one, a smooth/polished (no grooves at all) steel works fine as well.

post #4 of 4

I found a nice inexpensive F Dicks 10 inch smooth steel from Chef knives to go dot com. It was under $28 or so, I don't recall exactly. Very pleased with it. German steel too. HTH and this is just my second post on this awesome forum!
 

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