Honing steel for carbon knives

Discussion in 'Cooking Knife Reviews' started by alc315, Feb 3, 2013.

  1. alc315

    alc315

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    Hey everyone, new to the forum here.

    I recently acquired some K-Sabatier carbon steel knives and they are lovely; the best I've ever used. They're absurdly sharp right now but I've read that carbons benefit from frequent steeling.

    Now, I have a sharpening steel, but it's a very coarse one with a diamond coating.



    Is this too rough for my knives? I'm concerned that it will scratch them up and that it may be designed more for sharpening than honing.
     
  2. franzb69

    franzb69

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    "diamond" steels are bad for knives. they take off too much steel and ruin the edge.

    ceramic / borosilicate steels are best
     
  3. wubu

    wubu

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    if you can find one, a smooth/polished (no grooves at all) steel works fine as well.
     
  4. betowess

    betowess

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    I found a nice inexpensive F Dicks 10 inch smooth steel from Chef knives to go dot com. It was under $28 or so, I don't recall exactly. Very pleased with it. German steel too. HTH and this is just my second post on this awesome forum!