ceramic or diamond sharpening steel?

Discussion in 'Cooking Knife Reviews' started by mrbushido, May 15, 2014.

  1. mrbushido

    mrbushido

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    Shal i buy a Ceramic or diamond sharpening steel for my gyuto?

    Its a tojiro shirogami gyuto
     
  2. benuser

    benuser

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    None of them. For touching up, make a few edge trailing strokes on your finest stone, or, if necessary, the one before. A diamond rod will eat your edge, a fine ceramic one fatigues steel. Rods are meant to realign the edge of soft steel. Realignment is hardly necessary with hard Japanese steel.
     
  3. mrbushido

    mrbushido

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    Isnt it god for deburring or touching up?
     
  4. mrbushido

    mrbushido

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    And Wont a diamond one take Very little off the edge and keep it good for longer or?
     
  5. ordo

    ordo

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    Forget it mrbushido. Benuser is right. I can add that a leather strop is also good for deburring (and polishing at the same time).
     
  6. mrbushido

    mrbushido

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    Ok Thanks People :)
     
  7. mike9

    mike9

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    You can strop on cardboard to touch up your edge and newspaper to polish.  Cardboard has a clay content that makes for a great strop.