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Posted to rec.food.cooking
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For the amateurs-Using a sharpening steel
"brooklyn1" > wrote in message
...
>
> "Mark Thorson" > wrote in message
> ...
>> 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.
>
> Oh boy, now we're into manufacturing engineering 1a. First try to get it
> through your skull that knife steels burnish, they do not hone. Next, get
> it through your skull that none of the several purposes of a knife steel
> is to straighten any burr (a popular foodtv fallacy), the very first
> operation of a knife steel is to remove the burr that is generated by
> sharpening (abrasively). Yoose do not want to ingest that metal sliver,
> yoose do not want to have that metal sliver fall where it can embed itself
> into your flesh, yoose can be in serious deep doodoo with that microscopic
> burr in your intestines or in your flesh, especially do not get it into
> your towels so you can stab it into your eyeball. So the first order of
> business is that the knife steel removes the burrs. Actually this should
> be done outdoors, if you send your knives out for professional sharpening
> they will/should remove the burrs generated by the grinding equipment,
> typically by running the edge through a piece of beryllium copper, that
> has a propensity to snag and capture burrs... in tool rooms traditionally,
> not removing the burrs from all grinding is cause for immediate
> dismissal... the blade should also be demagnetized (anyone using a
> magnetic knife holder get rid of it, NOW!... magnetized tools of any kind
> are a big no no... anyone works on your PC with a magntized screwdriver
> just damaged it. Magnetized knives will embed metal slivers into your
> food. Okay, now on to step two... burnishing smooths the knife edge by
> smoothing/ironing the grinding lines caused by the abrasive medium used to
> sharpen... no matter how fine a grit there will be grinding lines, the
> burnishing tool (the knife steel) presses them out same as ironing clothes
> presses out the wrinkles. Step three is most important, burnishing
> compresses metal making it harder and tougher... the knife steel
> compresses the knife edge and at the same time also forms it into a
> configuration that makes the edge structurally stronger so that it is less
> prone to bending, and chipping. Each time a knife is used it should be
> burnished to align any edge bending, not to straighten any burrs, and to
> re-iron the edge so that it cuts with less resistance. Now as far in
> which direction to steel, *always* edge forward, never drag the edge
> backwards... dragging the edge backwards will dull the edge by causing the
> edge to roll back over itself, creating a rounded/blunted edge. Next time
> I may cover the different kinds of steels, but yoose already owe me for
> like $50,000 worth of knowlege. I truly hope some of yoose understand and
> remember, I really don't care to cover this very basic material again any
> time soon... I know for certainty that the sqwartz dwarf didn't get any of
> it, he's one of the most ignorant people I've ever encountered, he's got
> to be on drugs, he's so brain damaged. Oh, and stop watching foodtv, you
> will learn nothing but myth and fallacy... at least don't take it
> seriously, it's nothing but a comedy of errors.
>
wow...
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