Omelet wrote:
> In article >,
> atec 7 7 <"atec > wrote:
>
>> 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 hone with my steel in the opposite direction with the cutting edge
>>> moving down the steel away from me.
>>>
>>> Works great and hones my knife to a razor edge.
>>>
>>> What he's doing is just asking for a slip and a bad hand cut!
>> AN experienced meat worker like a boner always uses the steel near
>>
>> vertical and strokes down towards the hand
>>
>> the edge obtained is better and is easier once perfected although
>>
>> nancyboy slicers may well use the steel as you mention which as a result
>>
>> of their being nancyboys is to be expected .
>
> Knife safety dictates you never cut towards yourself.


nah
> I can obtain a razor edge on my knives and still be safe.
>
> Here's a pic of just how sharp I can get it that way:
>
> http://tinypic.com/r/2e4k8l2/3
>
> Tomato skin is one of the ultimate tests for a sharp knife. ;-)
the ultimate test of a blade is production boning
and a boning blade will fall through anything in skilled hands