On Sun, 3 Jan 2010 19:46:05 -0800, Steve B wrote:

> "George Leppla" > wrote
>
>> I've started sharpening two of the most used knives and can see great
>> improvement.... but they were so dull that it will take a few more
>> sessions to get them where I want them.
>>
>> George L
>
> I have sharpened a lot of knives. Two things are the most important: angle
> and motion. Very few knife blades are strait edged, except those that one
> uses to carve a baron of beef. All the others have a curve, and you have to
> try to keep it at the right angle. You can use a circular motion, and
> that's good on certain knives. For others, it looks like you're cutting a
> piece of meat off the top of the roast, one motion across the stone. You
> got a fine stone, there. Yes, it can take a few sharpenings to wear off
> enough metal to get it to where it should be. It took it quite a while to
> get that dull. Always follow up with a steel to get rid of the
> "feathering", or that tiny little raggedy edge left from the stone. Never
> cut on glass or ceramic cutting boards. That will dull a knife faster than
> anything.
>
> Steve

i'm in the market for a steel. is there a brand that is particularly good,
and are there brands to stay away from? i've not used one before.

your pal,
blake