Steel your knife

[JDgreen227]

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).

I have a set of Chicago Cutlery knives from the middle 70's and they still hold an edge well, the brand is still around but imported now and the quality has gone way downhill. For my oldies I use mainly the paring and chef's knives and they don't need steeling more than twice a month at most. Much of the frequency of steeling is dependent upon what you are cutting and how you store your knives. Too many people simply throw them in a drawer without regard for the edge.

 

[wolftree]

I had seldom honed my Case brand knives on a steel. I usually just sharpened on a fine stone. After reading this post, I just honed my 8 inch paring knife and then thinly sliced some tomatoes for dinner. Wow, what a difference. I was slicing paper thin just to see if it would. It did it with ease

I have no idea what brand the steel hone is. It is very old, but looks to be a commercial grade by it's appearance(ugly and massive).

 

[wedge40]

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!

The Henckels is one of the international ones. Bought many years ago when I didn't know better. For the last 5-10 years I have to take it to a stone and sharpen 3-4 times a year and steel it often.
I was looking online yesterday, but it will be awhile till I purchase.

Wedge

 

[teejk]

I had seldom honed my Case brand knives on a steel. I usually just sharpened on a fine stone. After reading this post, I just honed my 8 inch paring knife and then thinly sliced some tomatoes for dinner. Wow, what a difference. I was slicing paper thin just to see if it would. It did it with ease

I have no idea what brand the steel hone is. It is very old, but looks to be a commercial grade by it's appearance(ugly and massive).

It does make a big difference doesn't it (and only takes a few seconds). Does your steel have that big star guard where the steel meets the handle? Most butchers I knew always drew the knives towards their bodies (I guess it has something to do with the taper on the steel...I never asked but that's how I was taught to do it). Hence the need for a guard.

And as JD points out, proper storage is important. I learned meatcutting from a guy that beat me up badly if he saw a knife being abused. He also whipped me pretty good if I ever set a knife down with the edge up. That latter one stays with me today (one of those things that bug me...that's a different topic on this board).

 

[Ross71]

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

Which makes it just about the best cutlery steel made in the world, anywhere. Ever.

I have a razor made in Solingen, it's only about 30 years old.Blade is as thin as paper, but stiff. Takes and holds an edge like you'd never believe. Butcher knives I steel every time I pick them up. Legacy from working as a butcher a long time ago

 

[PossumHound]

Which makes it just about the best cutlery steel made in the world, anywhere. Ever.

I have a razor made in Solingen, it's only about 30 years old.Blade is as thin as paper, but stiff. Takes and holds an edge like you'd never believe. Butcher knives I steel every time I pick them up. Legacy from working as a butcher a long time ago

:thumbsup: I have some Chicago cutlery I got as a wedding gift, pretty good quality for American, and I still use some of them. But I bought some JA Henckels 30 years ago and haven't looked back since. Genuine Solingen made knives can't be beat. Back then they weren't priced like gold either.

I hit the steel with my knives every time I use them. It keeps the Henckels super sharp. I also set the edge once a year with a Craftsman knife grinder.

Previous posters are right about imposter Solingen steel though. Be very careful before you buy unless you're in a store that actually stocks the knife you want. Look for Henckels, Zwilling, Wusthof. They ain't cheap, but well cared for will serve your grandchildren well

PH