On Feb 1, 1:45�am, David Scheidt > wrote:
> Sqwertz > wrote:
>
> :I really don't think you know what you're talking about, again.
>
> You can think what you'd like. �Your magical thinking, however,
> doesn't change reality. �
>
> A couple random references:
>
> http://web.archive.org/web/200412162...ndamerican.com...
>
> http://www.bladeforums.com/forums/sh...d.php?t=369532

Those hard smooth burnishing rods are not used for kitchen knives,
those are used to polish the edge of blades made of very hard steels,
typically fancy schmancy knives made more for show than go. Kitchen
knives are made of relatively soft steels, the softer the steel the
coarser the striations one should choose. Carbon steel blades are
best treated with a steel with coarser striations applying very light
pressure and used frequently... you know you are steeling properly by
the sound emited, the blade will actually sing. There are numerous
types of knife steels, not only with different striations but with
cross sections of various configurations, butchers tend to use oval
knife steels... some steels have helical striations rather than
linear, these maintain more striation surface in contact with the
blade edge with each stroke.

http://www.alliedkenco.com/catalog/i...ath/823_132_98