I was wondering, should wash your knife after ever session on the steel, to avoid contaminating food residue after using the steel, or are there no metal shavings/particles produced in the process.
I realise that it isn't a sharpening process as such, but surely with metal on metal contact one of the two items must give off some form op powder/residue?
@samuraiofwar lol 2 years later but for what it counts i completely agree. from day one i was taught to steel inwards. @justifyjustin, TECHNICALLY u should clean ur knife almost constantly for contamination reasons. MOST of the time it doesnt happen and the world goes on just the same. I would suggest cleaning the steel regularly tho as maintenance because blood/fat collects between the grooves making it less efficient. HONING IS NOT SHARPENING! lol
well there is one thing true about this. When using a steel the blade should make a ringing sound just like what happens here. You don't slap the blade against the steel or jack it off for dear life.
Finally! A First person view.
Bredli37 7 months ago
Comment removed
Bredli37 7 months ago
Very helpful, and even a bit entertaining. Thanks.
vintagepremoon 8 months ago
I was wondering, should wash your knife after ever session on the steel, to avoid contaminating food residue after using the steel, or are there no metal shavings/particles produced in the process.
I realise that it isn't a sharpening process as such, but surely with metal on metal contact one of the two items must give off some form op powder/residue?
JustifyJustin 2 years ago
You could wash it, but most of the time, I see people just wipe the blade off with a cloth towel, and so do I.
kiminokami 2 years ago
Thanks for the tip, I am less afraid to try sharpening our knives now!
Kezpipa 2 years ago
I'll stick with my 99 cent ginsu thank you very much!!
wilknight12345 2 years ago
this is not practical for me im a butcher and you have to go toward your self to be fast because time is money especially on the kill floor
samuraiofwar 3 years ago 2
@samuraiofwar lol 2 years later but for what it counts i completely agree. from day one i was taught to steel inwards. @justifyjustin, TECHNICALLY u should clean ur knife almost constantly for contamination reasons. MOST of the time it doesnt happen and the world goes on just the same. I would suggest cleaning the steel regularly tho as maintenance because blood/fat collects between the grooves making it less efficient. HONING IS NOT SHARPENING! lol
dljg4free 11 months ago
Great instruction! Thanks.
unirdna 3 years ago
thats so rediculously sharp
SanitySource 3 years ago
very funny and straight forward! thanks
afrikaansbastard 4 years ago
That has to be the best explaination of a steel I've seen! Thanks!
Bogframe 4 years ago 2
Thanks for the insight!
willbudberry 4 years ago
well there is one thing true about this. When using a steel the blade should make a ringing sound just like what happens here. You don't slap the blade against the steel or jack it off for dear life.
flydaddyA 4 years ago
Just make it 15 or 20 KoosDaddy.
toonamihero 5 years ago
I'm glad that paper wasn't my penis.
Alfrunk 5 years ago
lol
Expect2121 5 years ago
I wish it was;I'd laugh
orolain 4 years ago
Half a 45? my brain can't comprehend non-whole numbers!!
KoosDaddy 5 years ago
Oo, it's like a guillotine
FreakOfTheFuture 5 years ago