How to use a Steel - Align, hone, sharpen

[GigaBoost]

Are there any advantages with these kind of knife steels as opposed to ceramic sharpeners or similar things (those things with like, two wheels you put your knife between and pull back).

[stranger534]

@GigaBoost A ceramic sharpener removes metal and a steel does not, it simply realigns the edge. You probably will not notice a difference in the two, they will both work fine. You can also push the knife away from you with the back of the knife also away from you. If the sharpener where you pull back uses carbides to sharpen then it will remove a lot more metal than a diamond steel or ceramic and can also nick the bevel if you use it wrong.

[tastygarlic]

@GigaBoost "Knife Wheels" are sharpeners - Knives that are already sharp should only be steeled, not re-sharpened. For a home cook that has a typical German Chef's Knife, I'd say proper use of a ceramic "steel" would serve them well. Ceramic takes just a tiny bit of metal off the edge as it hones - so you end up with an aligned edge, touched-up a little by the ceramic... Probably the best combination for a soft german steel knife. A very hard steel Japanese knife likes smooth steel, not ceramic.

[TheSesquipedal]

Wow. Amazing video. Interesting, informative, and effective. Like a needle in a haystack, however good videos in this place do exist apparently!

[mtc7]

very informative. thank you very much for your video.

[EVILC44]

That was really helpful. I feel I finally know how to properly use my steel. I'll have to practice now, thanks!

BTW, can I use a steel to hone a serrated knife?

[OVERANGRY]

I enjoyed watching your video and found it quite informative, thanks for posting.

[NetSerpent2012]

hey, i just wanted to say great video and i learned something from it.

[TA2DKOP]

Don't be a sissy. I was trying to make a helpful point. The part about great video was not sarcastic.

[tastygarlic]

@TA2DKOP My humor not well translated into text . . . You are right about different levels of experience (using knives) - I did this video about a year ago and have already promised to do another version of it for a more general audience. I'll try to get one at least filmed this weekend and posted the coming week. And I do appreciate feedback - my apologies for what appeared to be a smite reply.

[TA2DKOP]

@tastygarlic No harm done.

[TA2DKOP]

One of the most basic rules of knife handling is to never cut towards yourself or anything that you don't intend to destroy. By breaking this rule throughout your video, you really damage your credibility as an expert. Other than that, great video.

[tastygarlic]

@TA2DKOP Sometimes I use my slicer to open little tomato paste cans. I put the can on my stomach and press inward with both hands gripping my slicer as hard as I can until the 10" blade penetrates the top of the can. Be careful not to chip the tip of your knife when you do this... safety first.

[TA2DKOP]

@tastygarlic Don't be a sissy. I was trying to make a helpful point. The part about great video was not sarcastic.

[TA2DKOP]

@tastygarlic Don't be a sissy. I was trying to make a helpful point. The part about great video was not sarcastic.

[TA2DKOP]

@tastygarlic I was trying to make a helpful point. The part about great video was not sarcastic. Your reply was funny, but too many folks have never been taught basic knife safety and they are still in the gene pool!

[FkinTune]

@tastygarlic i'll try that now actually because ive lost my can opener, thanks for the advice :)

[bahady30]

very well explained !! Thanks

[technogoddess]

I researched like nuts and decided on a smooth polished 14" steel to pair with my boyfriends' new wusthof knives as gifts. Not only that, I hear they're more forgiving if you are new to honing/realigning and heck, the knives are sharp-- only need to keep them that way.

I appreciate your explanation of some of the different types and why and when you use them as well as what they do. Not many sites are thorough, especially with the overwhelming amount of varieties available.

Cheers~

[tastygarlic]

Sounds like you found the perfect steel for your cutlery! I use my smooth steel at the restaurant and my SpyderCo sharpener at home, as needed (Usually to take out nicks that come from knives getting slammed around more than anything else). I want to post another video on this topic to detail some of the questions this one is getting. Your research will pay off! And you're right about smooth steels being more forgiving; remember - very light hand is all it takes to true-up the cutting edge. : )

[xxjabboxx]

thanks alot mate

[sonamy123]

im pretty sure the C

[MisterBaz1]

Not all ceramic hones are specifically used for sharpening. The idea behind a smooth (or very fine grit) ceramic honing rod is that some high end knives may actually be made of steel that is of a higher hardness than that of the classic steel honing rod. You could end up digging into the steel with these knives.

The ceramic rods will be definitely harder than any knife steel out there. This mitigates/eliminates the problem.

I believe DMT makes a smooth ceramic honing rod.

[tastygarlic]

Great Comment - Absolutely true on the VG-10 vs. 410 steel... Almost mutually assured destruction - Gouged steel and chipped knife edge = : (

[MisterBaz1]

It has happened one time too many.

I ran out of space on my previous post. I wanted to say that this was a very informative video, and probably one of the best I have found on youtube.

[JanetinTenn]

Hey Mr. TastyGarlic,

No wonder my knives are always so crappy !

I've been using those "Dr Kavorkian" knife sharpeners for ever, and my knives always have chips in the blade. I just figured that I was not using the knife sharpener correctly. I used to have a steel, but never understood how to use it, I drew the blade backward on the steel and it never seemed to work right for me. I think I still have that steel somewhere, I'm gonna go see if I can find it. your long distance friend, Janet

[tastygarlic]

Usually the edge is sharp, just a little mis-aligned (wavy or curled somewhat) - All the steel does is re-align the existing edge. Doesn't take much pressure. Use the back of another knife in a pinch; always use a steel as hard or harder than your knife steel so the blade doesn't dig/hang/chip on the softer metal. I'll sharpen them for you when they really get dull : )

[Ghost1321]

nice video, it has VERY useful information in it

most people don't know about the 2 types of steels

most think that a steel just sharpens and others think that steels only align the blade, but most do not realize that there are 2 types of steels

also you explained how to use a steel and went in depth on explanation, most videos on youtube just say use a steel this way and its a 1 minute video

thanks for the information 5 stars

[tastygarlic]

Thanks for the great comments, Ghost : )

[ChaosSpike17]

and what do you think you are elitist.Decent vid shows people with no experience the basics on steels and such

[tastygarlic]

Thanks for the comment. I did this video to share the different types of steel out there - And will make another one based on some of the comments. I appreciate the feedback. : )

[lordaleksandre]

I've never seen a professional (butcher, cook, chef)steel a knife blade back to them. That's dangerous.

[tastygarlic]

I should do a more complete video on how to use a steel it self. I tried to demonstrate an alternate method in this video, but thanks for the comment - I'll see about working a better video on this topic. This one was time-limited and rushed... Thanks for the reply :)

[ChaosSpike17]

thats why theres a guard,They teach you in school to go that way

[tastygarlic]

I made a response vid to this that I hope will clear up the various ways a steel may be used. Please let me know if it helps. If not, let me know. Thanks!

[fasthondaz]

I've only seen it done that way. maybe if I'd spent six years versus only five in a professional kitchen, I may have spoted someone attempting to sharpen away from them.

[lordaleksandre]

Maybe...

[tastygarlic]

I think most people don't realize how close-quarters a commercial kitchen is. A home-user may feel more comfortable pushing-away on the steel; Cooks I've worked with don't appreciate it when they're rushing behind with a hot plate and run into another cook's knife : )

If home users feel safer pushing away however, I'd rather they learn how to use the steel first, and then get comfortable with one of the other methods (Table or pulling in). Thanks for the comment!

[MoreCleanFun]

lordaleksandre; A butcher/hunter tends to use a much more serious blade than a chef. A chef will be cutting up vegetables with a $50-$100 blade and perhaps trimming fat from the edge of your meat. Whereas the hunter is cutting through bones, joints, cartilage or batoning limbs from a tree with a $600+ blade.

For a chef to steel inward is probably no great risk. I'll personally be going outwards with my Bowie because even the slightest nick will remove a finger like nothing was there.

Great Vid

[lawlpally]

@MoreCleanFun i hope you're not implying that the sharpness and danger of a knife has anything to do with how much it cost. currently, my sharpest knife is a $14 stainless steel mora. hair whittling sharp. i don't think the emptiness in my wallet, had it cost upwards of $600, would make it any sharper. when i get a job carving microbes on a microscopic level, i may have to upgrade...

[TaurensOwn]

@MoreCleanFun 50-100$ chefs knife? hah!!! my instructor has a 700ish dollar knife that is amazing.

[ric1989]

Thanks man you're the best.. i'll wait for your video, i suscribed to you so i'll know when you posted it thanks again bye

[ric1989]

great video!! one question.. i have a global knife and the manufacturer recommends to use a whetstone or a ceramic sharpening rod, you think i could use a diamond steel instead???

[tastygarlic]

The edge on Global knives is very thin - The apex is more razor-like than beveled, as in traditional Western knives. I suggest either a smooth steel, a ceramic 'steel' (honing rod), or a SpyderCo Sharp-Maker. I'll post a video for you, just for a SpyderCo and Global/Asian-style knife care.

Global knives have somewhat softer steel, with an extreme "V" apex, a diamond steel will be much too aggressive. Using a stone is kind of high maintenance just to keep an edge tuned. I'll post a vid for you.

[tastygarlic]

I posted a response video for you. I buried the asian knife part in the middle, but also responded to some other questions about how to use a steel. Let me know if the response vid helps. If not I will make an all Asian/Global vid for you.