Using a Steel

[bearcut]

For some reason, this forum has a ton of misinformation about and hatred of steeling. I couldn't guess where it started. People confuse steeling with sharpening. All the things people hate about steeling results from applying pressure. In other words they use the steel improperly. Millions of chefs and professional cooks have been steeling blades since the beginning of kitchen work. If people are afraid steeling then, by all means, nothing is forcing them to use the technique. I think I'll bow out and let the hatred reign without me.

You are right about the lack of understanding concerning steels.
Don’t forget though, most of these guys rave about $300 super-whooper-dooper steel EDC’s and bush knives, but use a POS Old Hickory in the kitchen.

 

[David Martin]

You are right about the lack of understanding concerning steels.
Don’t forget though, most of these guys rave about $300 super-whooper-dooper steel EDC’s and bush knives, but use a POS Old Hickory in the kitchen.

This is just too funny. DM

 

[bearcut]

This is just too funny. DM

Ha! Caught myself on that one! What I should have said was "lack of understanding of SHARPENING STEELS". Or, more properly, of how they work and what they do.
Now if you'll excuse me, got to go steel my knives, edges rolling...