Steeling issue

Discussion in 'General Culinary School Discussions' started by mcmillan, Feb 10, 2012.

  1. mcmillan

    mcmillan

    Messages:
    2
    Likes Received:
    10
    Exp:
    Line Cook
    I've been trying to find an answer to this everywhere but I haven't came across it.  When I use my steel it always tends to bend my edge from one side to the other rather than realign it.  It doesn't matter if I've been using my knife for a while or just finished on the stone with my knife.  What am I doing wrong here?
     
  2. davehriver

    davehriver

    Messages:
    123
    Likes Received:
    13
    Exp:
    Professional Chef
    You are probably using to steep an angle and maybe to much pressure.  There are some good posts on steeling in the knife blog on this site.
     
  3. davehriver

    davehriver

    Messages:
    123
    Likes Received:
    13
    Exp:
    Professional Chef
    I just looked at Ergo's website and although I like the handle angles I would say that there product is not designed for professionals or really any one serious about knives.  Th only 10" knife they offer is the Guy Fieri slicer.  This just reinforces my belief that knife sets are a waste of money they include knives that you really don't need and not the large knives you should have.