On Feb 3, 12:20�pm, John Kane > wrote:
> On Feb 1, 3:06 pm, David Scheidt > wrote:
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> > Jennyanniedots > wrote:
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> > :The striations run the long way and are very visible, even with the
> > :naked eye. I'm confused about the difference between sharpening the
> > :blade and realigning the edge. Is that what causes the blade to dull -
> > :misalignment? I'm envisioning the edge of the blade getting bent over
> > :slightly in one direction or the other. Am I visualizing this
> > :correctly? It sounds like I should buy a better knife sharpener.
> > :Recommendations?
>
> > A knife edge is formed by the intersection of the two two edges of the
> > knife. �In general, the thinner edge, the sharper the knife. �The
> > metal at and just behind the ege is very thin, and so it can be bent
> > over fairly easily. �If you put the fingers of your hand together so
> > they form a fairly acute angle, you can visualize the edge. �You can
> > visualize what happens when the edge gets misaligned by pushing your
> > fingers to one side. �When the knife actually dulls, the metal at the
> > edge wears away, as well as be pushed out of the way. �Yo ucan
> > visualize that by bending your first knuckles a bit so that finger
> > tips don't meet in good sharp angle, but in an edge that's a tad
> > blunt.
>
> > A misaligned edge can bent back into shape using a harder steel rod.
> > A dull edge needs to have metal ground away to reform the edge.
> > (Unless it's really dull, the amount removed is very small.) The steel
> > that came with your set is basically a file. �It will, if it's hard
> > enough, realign the edge. �It'll also remove metal from the edge..
>
> > --
> > sig 34
>
> Thanks David
> An excellent explaination

Unfortunately all totally incorrect. A knife steel properly used
will not remove metal from a cutting edge, it'll remove the curled
over surplus metal from a dulled edge, which is precisely what it's
supposed to do... it's supposed to snag the burr and remove it, not
straighten it otherwise that burr will end up in your food... (burr
straightening is false information). You can actually do the same by
passing the knife edge over a chunk of beryllium copper, which is what
tool and diemakers use to remove the burrs from hardened tool steel
left from surface grinding. But I don't recommend making beryllium
come into contact with any cullinary equipment, or skin. If you are
pressing so hard that a knife steel is behaving like a file then you
are doing it wrong. When steeling correctly less pressure is applied
than would be by the weight of the knife... you should be actually
supporting part of the knife's weight with your hand.... to properly
steel a knife pressure should be applied as though tickling with a
feather.