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Fri Sep 20, 2013 8:55 pm
Hello knife fans...
A question on a steel to use on your knifes... what is the best or preferred steel?
Ceramic, diamond, or the normal ones that I'm used to from my butcher shop?
Thank you all for input in advance.
Fri Sep 20, 2013 8:59 pm
The Hand American Borosilicate Rod is generally accepted as the premier steel. Good luck finding one...
At CKTG the Idahone Fine <--
is highly lauded, as is the MAC ceramic <--
Fri Sep 20, 2013 9:01 pm
Ceramic, hard enough to be used with most harder knife steels. No grooved rods.
Sat Sep 21, 2013 1:23 am
I love my mac, it is very hard and pretty fine. Also it has two different honing surfaces, one is smooth for fine honing and one is grooved for more aggressive honing which is more like the butcher steels you might be used to. Many will say that the grooved sides are no good but sometimes at work when I have a lot to do and my knife is not performing I will give it a couple passes on the grooved side and normally, but not always, the edge will come back fantastically, better than the smoother sides if your knife is loosing its edge. It is also more durable than I would have thought as I have been using multiple times a day for about a year in a professional kitchen and it is still holding up well. Finally I do use japanese knives and it seems to work great on any knife.
Sat Sep 21, 2013 2:14 am
I like the mac black ceramic rod as well.http://www.chefknivestogo.com/mac-black ... g-rod.html
Keith mentioned he might bring back the boro rod but they're hard for him to make.
Sat Sep 21, 2013 4:12 am
Next time your chatting with Keith... please, check out how that cross hatched cordovan strop in 3"x11" is coming along... said strop <--
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