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 Post subject: What steel to use?
PostPosted: Fri Apr 27, 2012 11:33 pm 
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I'm interested in buying an effective steel for my high hrc blades on the line at work (Carter, Moritaka, etc.) with the least amount of impact on the edge. They get a lot of use during a shift and it's busy, I don't really have the time or space to keep any of my stropping supplies on the line. I've been looking at the hand american borosilicate rod's reviews and it seems to be popular. One thing I was wondering about is that it's grooved. Since I keep these knives sharpened to at least 10,000 grit, do you think those micro grooves would still be too aggressive for maintaining that level of polish, or would the impact on the edge be low enough that it wouldn't degrade the edge that much (I have a light hand when steeling). I guess what I'm asking is, does it take metal off and if so what grit you could guess it to be.
I was looking at the dickoron polished smooth oval steel too. I've never used a completely smooth steel so I don't really know what to expect but maybe that would be better suited for my needs in regards to having the least amount of impact on my sharpening job. Does it work effectively?
If you could tell me your thoughts on those steels and anything that I might have missed or that I should know, it would be greatly appreciated.

Sean M



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Mark Richmond
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 Post subject: Re: What steel to use?
PostPosted: Fri Apr 27, 2012 11:35 pm 
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Hi Sean,

I'm starting a forum for CKTG. Do you mind if I use your question and my answer? It will help others who read it.

If you're putting a high grit finish on your knives and you're using them in a commercial setting I would suggest you try the Dick Polished steel. It's durable (the HA rod can break). The Dick steel is completely smooth so, is easy to clean and is perfect for use with high hardness steels with high grit finishes. Keep your strops at home and strop them there and use the steel at work. http://www.chefknivestogo.com/fdidi12posto.html


Kind Regards,
Mark Richmond
ChefKnivesToGo.com
(608) 232-1137



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 Post subject: Re: What steel to use?
PostPosted: Sat Apr 28, 2012 11:06 am 
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Messermeister white and it's a good 12 inches long. It is smooth but it's mainly just a conversation piece I rarely steel and rarely means never on day I buy keiths borosylicate glass rod because it doesn't destroy my edges unfortunatly that's not in the cards rite now due to cash flow. The messermeister is great and smooth but feels like a 1200 grit edge when I am done and for most that is more than fine but no insult I know Om the line u got to do what's u got to do I just don't want something cutting mu edges I have worked 3 or more hrs on. Jmbullman



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 Post subject: Re: What steel to use?
PostPosted: Sat Apr 28, 2012 4:34 pm 
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I feel the same way James, in a home setting I never steel my knives. BUT, for a pro setting, the smooth white rods are great for keeping your edge working, and at a good price too. Would love to try a borosilicate rod one day.

I hear the smooth steel rods are great because you can sand them to whatever grit you like.



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