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Posted to rec.food.cooking
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Ceramic knife sharpening steel or steel steel ?
pavane wrote:
> "john royce" > wrote in message
> ...
> | Saw a ceramic knife sharpening steel the other day, are they better in any
> | way than the traditional steel steel?
> |
> | One disadvantage is i guess they might crack or chip if dropped on to a hard
> | floor, but apart from that I'm wondering if they do a better job?
>
> I have used one exclusively for the last 10 years or so, and they
> certainly do a better job, faster sharpening to a finer edge with
> longer lasting results. Mine is pretty much like this one:
> http://www.amazon.com/brand-Ceramic-.../dp/B000N5BVN2
> One caution is that the ceramic will actually sharpen (shave off minute amounts
> of the steel from the blade) whereas a steel will not, its job is to align
> the edge of the blade. Given all of that my knives will still outlast me and
> show no sign of deterioration. You use it the same way as the steel,
> and I obviously would strongly recommend it.
>
> pavane
>
>
How do you clean it?
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