Knife Sharpening Steels Buying Guide
Steels are for honing the knife blade and aligning the edges.
Types of Sharpening Steels
- Grooved steel: Grooved steel files away edges coarsely and is much tougher on the knife and should be used with caution.
- Diamond Steel: Coarse diamond steels are comparatively less harsh than grooved steels and give fine edge.
- Smooth Steel: Smooth steels are soft on knives and take a longer time to sharpen than other types.
- Ceramic Steel: Ceramic steels hold the edge for a longer duration and make it stable. They will remove the weakened steel while aligning.
How to Hone Knives
- Place the steel on a towel with its edge on the towel to avoid slipping. The handle faces upwards.
- Now keep the knife perpendicular to the sharpening steel. Now reduce the angle between both to half say 45 degrees. Now again make it half to 20 degrees.
- Now keeping the steel steeper than the beveled edge giving an effective honing of the knife.
- This method is ideal for steeling knives that have twenty degree edge.
ShopWiki Search Links