http://www.wikihow.com/Use-a-Sharpening-Steel

"Kswck" > wrote:
>
> http://www.wikihow.com/Use-a-Sharpening-Steel
>

I know it's BS without even looking, because there is no such thing as a
"*Sharpening* Steel".

On Sep 4, 5:13*pm, "brooklyn1" > wrote:
> "Kswck" > wrote:
>
> >http://www.wikihow.com/Use-a-Sharpening-Steel
>
> I know it's BS without even looking, because there is no such thing as a
> "*Sharpening* Steel".

Exactly.

"projectile vomit chick" > wrote in message
...
On Sep 4, 5:13 pm, "brooklyn1" > wrote:
> "Kswck" > wrote:
>
> >http://www.wikihow.com/Use-a-Sharpening-Steel
>
> I know it's BS without even looking, because there is no such thing as a
> "*Sharpening* Steel".

>Exactly.

Check them out, people. Soul mates. The unspeakable in full accord with the
unsightly.

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!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

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 .

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.
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. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On 2009-09-05, Omelet > wrote:

> Knife safety dictates you never cut towards yourself.

Nonsense! I always steel towards myself and I've only cut off one
fingertip.

nb

In article >,
notbob > wrote:

> On 2009-09-05, Omelet > wrote:
>
> > Knife safety dictates you never cut towards yourself.
>
> Nonsense! I always steel towards myself and I've only cut off one
> fingertip.
>
> nb

<snork>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On 2009-09-05, Omelet > wrote:
> In article >,
> notbob > wrote:

>> > Knife safety dictates you never cut towards yourself.
>>
>> Nonsense! I always steel towards myself and I've only cut off one
>> fingertip.
>>
>> nb
>
><snork>

ummm.... I forgot to add, the digit decap was not steel related. It
occurred the only time I attempted to go vegan. I guess god wanted
some meat in that salad.

nb

In article >,
notbob > wrote:

> On 2009-09-05, Omelet > wrote:
> > In article >,
> > notbob > wrote:
>
> >> > Knife safety dictates you never cut towards yourself.
> >>
> >> Nonsense! I always steel towards myself and I've only cut off one
> >> fingertip.
> >>
> >> nb
> >
> ><snork>
>
> ummm.... I forgot to add, the digit decap was not steel related. It
> occurred the only time I attempted to go vegan. I guess god wanted
> some meat in that salad.
>
> nb

What the hell did you do???
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sat, 05 Sep 2009 14:01:23 GMT, notbob wrote:

> On 2009-09-05, Omelet > wrote:
>
>> Knife safety dictates you never cut towards yourself.
>
> Nonsense! I always steel towards myself and I've only cut off one
> fingertip.
>
> nb

hell, it's not like you don't have nine more where that came from. at
least.

your pal,
blake

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.

He's not an idiot, that's how it's done.
>
>I hone with my steel in the opposite direction with the cutting edge
>moving down the steel away from me.

YouTube has directions for how to stand the steel on a table and home
down.
>
>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!

People will be careless no matter what.

--
I love cooking with wine.
Sometimes I even put it in the food.

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!

Shucks! I feel so stupid. I've been using a steel for over 50 years,
always draw the knife toward me, never a cut, but super sharp knives.
What am I doing wrong??!!

"Omelet" > wrote in message
news
> 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.

Steeling isn't cutting, better not be. Only newbies steel away from the
hand, it's the most basic newbie learning method. With experience and
confidence one steels with the knife edge towards the steel guard.

> I can obtain a razor edge on my knives and still be safe.

If you need to worry about safety you can't use a steel properly... with
experince one needn't look, in fact it's best not to look... with experience
one no more needs to look at the steel as a cyclist needs to look at the
bicycle.

> Here's a pic of just how sharp I can get it that way:

You can't show sharpness in a picture anymore than you can the heat of a
pepper.. some things one can only appreciate by first hand experience.

> http://tinypic.com/r/2e4k8l2/3
>
> Tomato skin is one of the ultimate tests for a sharp knife. ;-)
>
>
Actually not even close... try slicing a pork loin into 1/8" thick cutlets
(and without looking) then you'll know sharp.

Steeling is more about developing a rhythem, it's like hammering nails, a
good framer never looks at the nail head. Hey, talking about hammering,
most gals never open their eyes either. heheheh

"Jim Davis" > wrote in message
news
> 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!
>
> Shucks! I feel so stupid. I've been using a steel for over 50 years,
> always draw the knife toward me, never a cut, but super sharp knives. What
> am I doing wrong??!!

Nothing. I was taught to do it this way too. But for people who are more
comfortable doing it away from themselves, good for them. It may or not be
as good a method as the other, but it still will improve the edge.

YMMV..... and it is all good.

George L

On Sep 5, 6:27*am, 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.


Butcher? That's how they are trained. I've never seen a professional
cook do it your way. AFAICS both ways work fine.

John Kane, Kingston ON Canada

On Sep 5, 12:16*pm, blake murphy > wrote:
> On Sat, 05 Sep 2009 14:01:23 GMT, notbob wrote:
> > On 2009-09-05, Omelet > wrote:
>
> >> Knife safety dictates you never cut towards yourself.
>
> > Nonsense! *I always steel towards myself and I've only cut off one
> > fingertip.
>
> > nb
>
> hell, it's not like you don't have nine more where that came from. *at
> least.
>
> your pal,
> blake

But we may have lost a promising typist right then and there.

John Kane Kingston ON Canada

On 2009-09-05, Omelet > wrote:

> What the hell did you do???

I wuz pretty looped on wine after a week long fast. Decided to make a
salad. I was doing pretty good until I started chopping the greens.
Next thing I know there's a piece of no-sun-in-oree-gun-white meat in
the pile of dark greens and my left finger hurts a bit.

nb

In article >,
notbob > wrote:

> On 2009-09-05, Omelet > wrote:
>
> > What the hell did you do???
>
> I wuz pretty looped on wine after a week long fast. Decided to make a
> salad. I was doing pretty good until I started chopping the greens.
> Next thing I know there's a piece of no-sun-in-oree-gun-white meat in
> the pile of dark greens and my left finger hurts a bit.
>
> nb

Ugh. How much of it did you lose?
I've not fasted in years, but I don't recall it ever making me loopy.
Longest I ever went was 2 weeks.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

brooklyn1 wrote:

> Hey, talking
> about hammering, most gals never open their eyes either. heheheh


Hmm...that depends, are they a "sucker" or a "blower"...

;-D


--
Best
Greg

"Gregory Morrow" wrote
> brooklyn1 wrote:
>
>> Hey, talking about hammering, most gals never open their eyes either.
>> heheheh
>
>
> Hmm...that depends, are they a "sucker" or a "blower"...
>
> ;-D
>

Well, they open wide when swallowing... must be an automatic reflex... or is
it just a gut feeling? hehe

On Fri, 04 Sep 2009 22:13:45 GMT, brooklyn1 wrote:

> "Kswck" > wrote:
>>
>> http://www.wikihow.com/Use-a-Sharpening-Steel
>>
>
> I know it's BS without even looking, because there is no such thing as a
> "*Sharpening* Steel".

LIAR! There are steels that are impregnated with diamond dust that
do sharpen knives. And guess what they're called....

http://www.amazon.com/Chefs-Choice-1.../dp/B00004RKG1

Read the description and stop LYING!

-sw

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.

-sw

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.

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

"Sqwertz" > wrote in message
...
> On Fri, 04 Sep 2009 22:13:45 GMT, brooklyn1 wrote:
>
>> "Kswck" > wrote:
>>>
>>> http://www.wikihow.com/Use-a-Sharpening-Steel
>>>
>>
>> I know it's BS without even looking, because there is no such thing as a
>> "*Sharpening* Steel".
>
> LIAR! There are steels that are impregnated with diamond dust that
> do sharpen knives. And guess what they're called....
>
> http://www.amazon.com/Chefs-Choice-1.../dp/B00004RKG1
>
> Read the description and stop LYING!
>
> -sw

I don't need to read what some Amazing Amazon ignoranus wrote so I won't...
those thingies are properly termed "sharpening rods", there are various
types, some made of abrasive ceramic, some of tungston carbide, some of
boron loaded aluminum, and of course those impregnated with industrial
diamond dust... these abrasive tools have been used in
manufacturing/industry for many years before they were adapted for knife
sharpening, for those lacking the dexterity to use grinding wheels and whet
stones. But the knife steel/butcher's steel is actually a *burnishing*
tool, NOT a hone.. hones also remove material with abrasives. Sqwartz,
you're an imbecile, I've taught this very basic manufacturin gengineering
course previously but you lack the functioning brain cells to remember. Now
put the Crystal Palace down before you kill your liver cells too, you Dopey
Dwarf! LOL

On Sat, 5 Sep 2009 02:24:58 -0400, "cyberpurrs" >
wrote:

>
>"projectile vomit chick" > wrote in message
...
>On Sep 4, 5:13 pm, "brooklyn1" > wrote:
>> "Kswck" > wrote:
>>
>> >http://www.wikihow.com/Use-a-Sharpening-Steel
>>
>> I know it's BS without even looking, because there is no such thing as a
>> "*Sharpening* Steel".
>
>>Exactly.
>
>Check them out, people. Soul mates. The unspeakable in full accord with the
>unsightly.

You're being funny but you're right. Only the most anal of anal
attentives call it a honing steel and wiki corrected the terminology
in the text anyway.

<QUOTE>

How to Use a Sharpening Steel

Sharpening steels, or, more accurately, honing steels, often are
included with good knife sets, but rarely come with instructions.

<end quote> For Google purposes, of course.


--
I love cooking with wine.
Sometimes I even put it in the food.

"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.

On Sep 5, 6:27*pm, 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.

Your pretty quick to call the chap an idiot just because his method
differs to yours .

I have been sharpening knives that way since about 13 and not one nick
yet

Some of my knives which we use a lot out here when knocking over a
"killer"
be it a sheep goat or cow roo camel etc for the freezers

Are Razor sharp and kept that way by use of stones steels (as in the
post) and finished off on a leather strop .
Although as getting older have I hope wisely adopted the use of a
chain mail glove for the non knife hand
when breaking down a beast after the chain & band saw treatment.
Cleaned up reshapened on teh steel then stored in chamois cloth
inside
leather pockets inside a wooden case

Having worked when student in an abbatoir (the money was VERY good in
those days)
Never saw ANY of the boners butchers slaughtermen use your method .

The old hands used to sharpen as the chap describes only in a blurr of
dexterity and speed
never saw a nick even with those blokes and ladies Islander and Maroi
lasses (even more frightening whith sharp knives)


>
> 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!

No he is not at all.

However use what ever method you prefer but to call the chap an
Idiot
makes a farce of your peace om message ending

"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...

"Tudor5" > wrote in message
...
> On Sep 5, 6:27 pm, 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.
>
> Your pretty quick to call the chap an idiot just because his method
> differs to yours .
>
> I have been sharpening knives that way since about 13 and not one nick
> yet
>
> Some of my knives which we use a lot out here when knocking over a
> "killer"
> be it a sheep goat or cow roo camel etc for the freezers
>
> Are Razor sharp and kept that way by use of stones steels (as in the
> post) and finished off on a leather strop .
> Although as getting older have I hope wisely adopted the use of a
> chain mail glove for the non knife hand
> when breaking down a beast after the chain & band saw treatment.
> Cleaned up reshapened on teh steel then stored in chamois cloth
> inside
> leather pockets inside a wooden case
>
> Having worked when student in an abbatoir (the money was VERY good in
> those days)
> Never saw ANY of the boners butchers slaughtermen use your method .
>
> The old hands used to sharpen as the chap describes only in a blurr of
> dexterity and speed
> never saw a nick even with those blokes and ladies Islander and Maroi
> lasses (even more frightening whith sharp knives)
>
>
>>
>> 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!
>
> No he is not at all.
>
> However use what ever method you prefer but to call the chap an
> Idiot
> makes a farce of your peace om message ending

wow...

On Sat, 05 Sep 2009 16:32:13 -0700, Mark Thorson >
wrote:

>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.

Haven't you ever watched a TV chef or video demonstration?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 06 Sep 2009 02:59:30 GMT, brooklyn1 wrote:

> yoose already owe me for like $50,000 worth of knowlege.

Yeah. That's why we don't listen to you any more.

We can't afford it.

Good thing I Only scanned for my name in your post (I knew it would
be there) and didn't have to read it all.

-sw

On Sun, 6 Sep 2009 06:01:04 -0400, Paco wrote:

> wow...

Look what time he wrote that, 10:30pm. He's pretty wasted by then.
Catch him earlier when he's just a waste.

-sw

In article >,
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.
>
> -sw

<shrugs>

I'll do what is safe and works for me, and still have razor sharp knives
thank you.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
atec 7 7 <"atec > wrote:

> the ultimate test of a blade is production boning
> and a boning blade will fall through anything in skilled hands

You saw the pic. I also bone with that knife. I've deboned entire
turkeys in a matter of minutes with that knife...

honing it away from me...

I do love my chinese chef's knife. Holds one hell of an edge, is the
perfect weight and good for a number of applications.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"brooklyn1" > wrote in message
...
>
> "Kswck" > wrote:
>>
>> http://www.wikihow.com/Use-a-Sharpening-Steel
>>
>
> I know it's BS without even looking, because there is no such thing as a
> "*Sharpening* Steel".
>

Oh, I know the terminology is incorrect, but the idea is the same.

On Sat, 5 Sep 2009 17:55:20 -0500, 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.
>
> -sw

well, the steels do have a guard. and you're not supposed to be applying
great pressure anyway.

your pal,
blake

sf wrote:
>
> On Sat, 05 Sep 2009 16:32:13 -0700, Mark Thorson >
> wrote:
>
> >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.
>
> Haven't you ever watched a TV chef or video demonstration?

Yes, and some sharpen the edge by moving it
forward into the stone, while others drag it
backward across the stone. Some might be doing
it wrong. That's why I asked.