Sharpening conspiracy!
- Thread starter Jacob
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Jester129
Established Member
Jacob got his way.......he got you all talking the s-word. Gullible or what!! LOL
Jacob
What goes around comes around.
never heard of triangular rods and I've always sharpened my serrated knives with a steel, just like any other knife. It works perfectly and I've never had the slightest problem slicing bread etc etc.
I reckon the worlds of the sharpening enthusiasts and ordinary sharp tool users are completely separate, with nothing to learn from each other. Perhaps worst of all is to have a foot in both camps!
Yup.
In many instances the knives are sent off, where they are flat ground(that is ground without leaving a shoulder) then its easier to produce a slights secondary bevel.
That said, and depending on where its happening, some bigger wholesale places have a whetstone system by a company called 'Sharpenset' where you are back and forth to the sharpener, but really just producing an edge on the top inch of the boning knife
Lons
Established Member
When does your book come out Jacob?
3 pages of preaching followed by another 97 repeats.
3 pages of preaching followed by another 97 repeats.
Eshmiel
Established Member
Oh dear - the olde wifey tales are running amok once more!
I realise that those with, let's call it, an ideological view of sharpening will immediately denounce any counter opinion found on the interwebbery as, after all, it does contain a vast array of untruths. Still ....
When one goes searching for what we might call the Jacob-understanding, er, belief, about steels it seems impossible to find any articles, vids or anything else that says that a honing steel removes metal in the same way as a sharpening instrument such as a similar metal stick coated with diamond dust, aluminium oxide dust etc.. But articles and vids stating the opposite to Jacob-belief on the matter are legion. There are dozens on the first page of search results from asking, "How does a steel sharpen knives".
The more or less universal opinion, generally backed up by observation of the edges with a magnifier, is that a steel bends the serrated parts of a knife edge back into line rather than removing any metal.
I suppose that, like any abrasive process, frequent use of a steel ( almost at a "cut once, steel 10 times" rate) might remove metal. It seems a very laborious way to do so, though. And it produces those rather wonky caved-in blades.
https://kitchenknifeplanet.com/do-honing-steels-wear-out/
https://homediningkitchen.com/does-sharpening-steel-work/
https://www.thekitchn.com/did-you-know-this-steel-doesnt-actually-sharpen-knives-211855
https://www.knivesandtools.co.uk/en/ct/sharpening-steel-buying-guide.htm
As Jacob remarks, diamond dust and so forth were not available in them olden days, so butchers and fish gutters used the steel as they had nowt else. Does this mean that sharpening folk should never adopt an improved method or tool? Back to the cathedral step with them!
I realise that those with, let's call it, an ideological view of sharpening will immediately denounce any counter opinion found on the interwebbery as, after all, it does contain a vast array of untruths. Still ....
When one goes searching for what we might call the Jacob-understanding, er, belief, about steels it seems impossible to find any articles, vids or anything else that says that a honing steel removes metal in the same way as a sharpening instrument such as a similar metal stick coated with diamond dust, aluminium oxide dust etc.. But articles and vids stating the opposite to Jacob-belief on the matter are legion. There are dozens on the first page of search results from asking, "How does a steel sharpen knives".
The more or less universal opinion, generally backed up by observation of the edges with a magnifier, is that a steel bends the serrated parts of a knife edge back into line rather than removing any metal.
I suppose that, like any abrasive process, frequent use of a steel ( almost at a "cut once, steel 10 times" rate) might remove metal. It seems a very laborious way to do so, though. And it produces those rather wonky caved-in blades.
https://kitchenknifeplanet.com/do-honing-steels-wear-out/
https://homediningkitchen.com/does-sharpening-steel-work/
https://www.thekitchn.com/did-you-know-this-steel-doesnt-actually-sharpen-knives-211855
https://www.knivesandtools.co.uk/en/ct/sharpening-steel-buying-guide.htm
As Jacob remarks, diamond dust and so forth were not available in them olden days, so butchers and fish gutters used the steel as they had nowt else. Does this mean that sharpening folk should never adopt an improved method or tool? Back to the cathedral step with them!
Eshmiel
Established Member
Book? Not just a book but a veritable bible! Will it have an old and a new testament? Will there be centuries of analysis and comment attempting to reconcile the two? It'll provide entertainment - and even careers - for many, many down the years.When does your book come out Jacob?
3 pages of preaching followed by another 97 repeats.
I suspect it's horses for courses.
If you don't spend much on a knife or blade then you usually get average steel. Nothing wrong with that. It's a value proposition and they are perfectly good for the majority of uses.
If you decide to spend more, then knives are a place where folk get interested in exotic steels and the sharpening challenges just follow from that. A blade with a Hitachi ZDP-189 edge (rockwell 67) is harder than your kitchen steel so you do end up needing something else.
Off the back of this thread, I'll be trying the kitchen steel on the opinel. Horses for courses
If you don't spend much on a knife or blade then you usually get average steel. Nothing wrong with that. It's a value proposition and they are perfectly good for the majority of uses.
If you decide to spend more, then knives are a place where folk get interested in exotic steels and the sharpening challenges just follow from that. A blade with a Hitachi ZDP-189 edge (rockwell 67) is harder than your kitchen steel so you do end up needing something else.
Off the back of this thread, I'll be trying the kitchen steel on the opinel. Horses for courses
PS, some steels are smooth, some are grooved. A smooth steel can't (really) be doing anything but realigning an edge. A grooved steel if it's aggressive enough most likely does remove metal as it also realigns the edge. It will just be acting as a scraper down the blade edge. No big deal.
Phil Pascoe
Established Member
No, there'll be no New Testament.Book? Not just a book but a veritable bible! Will it have an old and a new testament? Will there be centuries of analysis and comment attempting to reconcile the two? It'll provide entertainment - and even careers - for many, many down the years.
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