Gary > wrote in :

> Brooklyn1 wrote:
>>
>> For home kitchen use a few licks with
>> a knife steel regularly is all that should ever be needed.
>
> Not saying you are wrong but I do question you on that comment.
>
> From what I've understood, steeling your knife will straighten the edges
> and make it cut better each time. BUT....you still have to sharpen your
> knife with a stone at times. The steel is a temp fix but not a permanent
> one.
>
> Am I wrong?
>
> Gary
>



No, you are quite right.

--
Peter
Tasmania
Australia