Given the relatively simple function of a sharpening steel, is it worth
spending the $$$ to get a high end model? Are there real differences
between steel, ceramic, and diamond coated steel?

FWIW, I have a nice sharpener that I use once or twice a year, so the steel
really is just for fine tuning the edges.

Barry Bean wrote:
> Given the relatively simple function of a sharpening steel, is it worth
> spending the $$$ to get a high end model? Are there real differences
> between steel, ceramic, and diamond coated steel?

Boy, are there. The steel isn't really a sharpener. It doesn't remove
metal; it just lines up the microscopic teeth on the edge of the blade.
The ceramic and diamond sharpeners are shaped like steels, but actually
remove metal to create a new edge.

> FWIW, I have a nice sharpener that I use once or twice a year, so the steel
> really is just for fine tuning the edges.

I have both ceramic and diamond sharpeners. I haven't used a stone or
other traditional sharpener in years. Not necessary if you take your
knives to the ceramic or diamond sharpeners periodically. I buff my
knives with the ceramic about every third time I use them. Diamond about
every 10th time.

Pastorio

"Barry Bean" > wrote in message
.. .
> Given the relatively simple function of a sharpening steel, is it worth
> spending the $$$ to get a high end model? Are there real differences
> between steel, ceramic, and diamond coated steel?
>
> FWIW, I have a nice sharpener that I use once or twice a year, so the
steel
> really is just for fine tuning the edges.

IMO the simple hard steel type are fine. You are trying to groom (smooth,
condition, whatever) the edge not remove material. The harder types may (or
may not) last longer but since the hard steel sort effectively last many
years what is the point of paying extra?

David

"Barry Bean" > wrote in message
.. .
> Given the relatively simple function of a sharpening steel, is it worth
> spending the $$$ to get a high end model? Are there real differences
> between steel, ceramic, and diamond coated steel?
>
> FWIW, I have a nice sharpener that I use once or twice a year, so the
> steel
> really is just for fine tuning the edges.

A steel straightenes the microscopic teeth on the edge. A ceramic "steel"
both straightens the teeth and provides a small amount of actual sharpening
(removal of metal). I have found that a ceramic steel does a better job of
keeping knives sharp and prolonging the time between actual sharpenings.


--
Peter Aitken

Remove the crap from my email address before using.

Barry Bean wrote:
> Given the relatively simple function of a sharpening steel, is it
worth
> spending the $$$ to get a high end model? Are there real differences
> between steel, ceramic, and diamond coated steel?

There is no such thing as a "sharpening steel" (that's an oxymoron).

The CORRECT nomenclature is *knife steel*.

That said, yes, there are many types of knife steels... ceramic and
diamond are not.

I would suggest purchasing a knife steel in relation to the value of
your knives... if you own say $300 worth of knives then it is not
outrageous to spend say $30 for a steel... for more than the typical
number/variety of knives they would benefit from having more than one
steel and of the various configurations. Go he
http://www.alliedkenco.com

Sheldon

Barry Bean wrote:
> Given the relatively simple function of a sharpening steel, is it
worth
> spending the $$$ to get a high end model? Are there real differences
> between steel, ceramic, and diamond coated steel?

I bought the Edge Pro sharpener recently, and my knives have never been
so amazingly sharp. There's really a difference when you can restore
the 18 degree angle. I used to use a Chef's Choice 3-slot diamond
sharpener, but it never worked the edge back to factory sharpness.
Since my knives were so damn dull (hadn't been sharpened in >1 yr, and
I used them 2-3x a week... yeah, I know...), it took me an hour on
each one to really bring them back to a good edge - but it was totally
worth it! With the sharpener, I bought the ceramic steel. From
everything I read, if your blade is very sharp, a regular metal steel
may dull the edge.

FWIW (nayy), you can get more info on Edge Pro he
http://edgeproinc.com/

I bought mine from he
http://www.bronksknifeworks.com/Edge...sharpeners.htm

June