ka 7: How to use a steel.

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?

Thanks for the tip, I am less afraid to try sharpening our knives now!

I'll stick with my 99 cent ginsu thank you very much!!

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

Great instruction! Thanks.

thats so rediculously sharp

I wish it was;I'd laugh

very funny and straight forward! thanks

That has to be the best explaination of a steel I've seen! Thanks!

Thanks for the insight!