which steel to use with German knives

Discussion in 'Cooking Equipment Reviews' started by tony williams, Apr 8, 2013.

  1. tony williams

    tony williams

    Messages:
    4
    Likes Received:
    10
    Exp:
    Culinary Student
    Hello all!

    Just a quick question regarding honing steels. I own a set of German Mercer knives I got as part of my culinary school kit. I've now had them for almost 1.5 years and they get daily use at work. I'm in the process of buying a Japanese whetstone kit to maintain the blades, but I want a new steel as well considering mine doesn't cut it any longer.

    A lot of people at my job use diamond oval steels. These are nice and do the job well, but I'm concerned that they remove more steel than other steels I've used. What's best to use on German carbon steel blades that will be regularly maintained and sharpened on whetstones?

    Thank you!
     
  2. boar_d_laze

    boar_d_laze

    Messages:
    8,550
    Likes Received:
    202
    Exp:
    Cook At Home
    Mercers are inexpensive, low/mid-quality knives; it's not worth spending a lot of dough maintaining them. 

    You want something practical and cheap, with a fine or polished texture.  In my opinion, the Idaho fine ceramic is the best rod hone deal on the planet, but as a non-reinforced ceramic rod you might find it too fragile if you're going to be shlepping it around. 

    Some other rods to consider are the DMT CS2 (reinforced) ceramic, Forschner fine, Forschner polished, Forschner fine/polished combination, the F. Dick "packer's, and the MAC Black (reinforced) ceramic. 

    Try to find a honing rod at least as long as your longest knife.

    And read Steeling Away.

    BDL
     
    Last edited: Apr 8, 2013
  3. tony williams

    tony williams

    Messages:
    4
    Likes Received:
    10
    Exp:
    Culinary Student
    Thanks for the response BDL...SteelAway cleared up a lot of misconceptions. Looking to get a reinforced ceramic and a fine. I think that'll be the best for now.