Steel your knife

[wedge40]

How often do you steel your knifes. My chefs knifes I almost never have to, but my paring knife it seem like every time I go to use it, it need to be ran over the steel?

Wedge

 

[dmccarty]

I steel the knife, kinda sounds odd to say that, almost every time I use it. I have only sharpened it on a stone a couple of times and the knife set has to be getting close to 20 years old.

Later,
Dan

 

[turnkey4099]

If I'm going to cut something that needs a sharp knife - every time.

Harry K

 

[wolftree]

Have you found a brand of steel that is superior to any others?

 

[farmgirl19]

I steel mine almost every time. I hate picking up a knife, and finding when I go to use it, it is dull. Good, sharp knives make work in the kitchen fun!

As far as brand, I don't know what brand it is, as it's been in the family for generations. Only thing one can read on it says "Germany".

 

[wedge40]

The German chefs knife I have has never seen a steel by me. It was handed down to my mom from my grandmother. I believe it's 12" or 14" and for the most part I dont use it because its just to big. The knife that's giving the issue is a Henckels paring knife. Might be time to upgrade.

I was told lone ago the most dangerous item in the kitchen is a dull knife.

Wedge

 

[farmgirl19]

Is your Henckels from Germany, or Henckels International? The international won't hold an edge, AT ALL. My old Henckels from Germany, including the Chef's Knife I added about 15 years ago, take and hold an edge REALLY well. I just was in the habit of steeling a knife when I picked it up. My dad used to do that, and I guess I got in the habit too, from when we had less money invested in knives, when I was a kid.

Yes, one hurts themselves more with a dull knife, than a sharp one!

 

[teejk]

Every time I use it!!! The bevel on a knife blade is there for a reason and it does make a noticable difference. I use mostly Chicago cutlery knives but do have a few Calphalon big knives that my wife found cheap at TJ Maxx/Marshalls. Those guys don't have much of a bevel and don't take much of an edge with the steel but work great when carving a big roast or fine chopping veggies (the wider blade saves a lot of money on band-aids if you have an application that benefits from placing your hand on top of the knife).

 

[Larry Caldwell]

I steel mine almost every time. I hate picking up a knife, and finding when I go to use it, it is dull. Good, sharp knives make work in the kitchen fun!

As far as brand, I don't know what brand it is, as it's been in the family for generations. Only thing one can read on it says "Germany".

I have a butcher's cleaver from Germany. The stamp on it says Solingen, which tells me the town it was from but not the manufacturer. It's at least 100 years old and weighs about 1 kg. It's a definite production tool, not like the wussie things they sell as cleavers nowadays. It belonged to my grandfather, who was born in 1863. I don't have any other history on it. I can remember him butchering a cow with it.

 

[RoMad]

I point my thumb down at about a 60 degree angle and gently sit the knike edge on my thumbnail. If it slides off I use the steel on it. If it doesn't I cut with it. I have a drawer full of knives that ride in a knife rack to keep them from hitting each other. They are all made in USA or Germany and are generally good knives. Some of my knives are pretty old, but they have good steel in them. I have two steels and they are both German.