Sqwertz wrote:
>
> On Sat, 05 Sep 2009 05:27:15 -0500, Omelet wrote:
>
> > In article >,
> > "Kswck" > wrote:
> >
> >> http://www.wikihow.com/Use-a-Sharpening-Steel
> >
> > What an idiot! I NEVER sharpen a blade by moving the cutting edge
> > towards myself.
>
> I awlays do. Every chef I've seen do it also does it that way.

Which reminds me of a question I have, when
sharpening a blade, should the hone move in
the same direction as a steel relative to the
blade, or in the reverse direction?

When you use a steel, the steel must always
move outward relative to the blade because
the steel is straightening the burr which
forms during use. If the steel were moving
inward, it would break off this burr instead
of straightening it.

But when using a hone, should the hone move
in the same direction as the steel, opposite
direction, or does it matter? I've seen TV
chefs sharpening in both directions. My Rolls
razor hones in the opposite direction from
stropping, so if it matters I tend to think
the opposite direction is correct.