Steel Honing Rod?

[Rhodies]

Anybody still use the Steel? Personally, I do, great for quickly bringing life back into your Chef Knife or XYZ Knife, I do it on a whim.

 

[Wowbagger]

There are scads of threads here on using sharpening steels.
Use the search.
Generally for better steel alloys and better quality knives and for more technically precise edges it is the consensus that it is . . . I got to say it one more time . . . generally thought to be a bad (less than optimal) idea.
It helps unroll a rolled edge and gets a wavy edge a little less wavy but it work hardens the edge and causes micro cracking. For softer blades and for rougher cutting with thin edges (meat processing) it is all the go but for many of us snobby knife bastards it is looked down on.

For instance personally I might steel a box knife blade (yes I sharpen mine). But for the better/harder blades; any of the high vanadium alloys or ZDP-189 and on and on, I WOULDN'T DREAM OF USING ONE ON THOSE.

For fun and experimenting you might look at Spyderco's Ultra Fine ceramic triangle rod. I use that from time to time as a steel but it also abrades and polishes an edge.

 

[jc57]

Yes, I use a kitchen honing steel and it works fine. As long as you use it correctly, and the type/hardness of the knife blade responds well to it, it's a good edge maintaining tool between full sharpenings.