An interesting way to steel a blade..but probably not proper!

[addyb]

Tonite I saw a chef steel his large kitchen blade on the spine of another!

I watched him closely, and he kept the angle on the bevel very consistent by using just the edge of the spine on the other knife. It was interesting because I'd never seen it done before, but what do you all think? A good way to steel or a bad way to steel?

Adam

 

[tarmix101]

Tonite I saw a chef steel his large kitchen blade on the spine of another!

I watched him closely, and he kept the angle on the bevel very consistent by using just the edge of the spine on the other knife. It was interesting because I'd never seen it done before, but what do you all think? A good way to steel or a bad way to steel?

Adam

I was a Bus Boy back in High School. I used to watch the Prepare Chefs steel there blades like this all the time. Im sure it works, but if you have access to a proper steel, probably net necessary.

BTW I like your quote! Must be a Seinfeld fan. Or more precisely, a "Kramer" fan

 

[Andy]

it works but isn't as good as a proper steel

A normal steel will be harder then the steel which the knife is made from so it wont wear in a funny way and end up with abnormalities. Also since the contact area will be much less the pressure on the edge is likely to be higher so your more likely to make the edge roll. (the reason why most diamound steel are oval rather then round is becasue it helps reduce the pressure so you don't remove too much steel)

 

[Hoodoo]

There's no reason why that wouldn't work. There are two kinds of steels. One is smooth and it is used to "align" an edge, i.e., straighten it (very thin edges or edges on blades with mild steel will often drift over during moderate use), and one is rough and can be used to sharpen (remove metal) from steel to expose fresh carbides.

For smooth steeling, I often use a long-bladed screwdriver or a worn out sharpening steel. This is also very useful for removing the wire edge from knives after sharpening on a stone and can be as effective as stropping if done right. I've heard of people using the edge of their car window. People for years have used the rim of a large crock, which can actually sharpen knife edges with mild steel.

 

[addyb]

Guys,

Thanks for the feedback. I was a little shocked at first, but then I realized that steeling is just that..steeling. Ray Mears used his car window once, right? I've steeled on the neck of a beer bottle and it worked fine. It's just neat when you learn something new!

Adam

PS: Tarmix: Yeah, I'm a Seinfeld fan. Kramer is my hero. I absolutely loved that season 3 episode where he has full body seizures whenever Entertainment Tonite comes on to Jerry's tv.

 

[bloodline]

Ive done it that way for years normally when I cant reach the steel as someone up the other end of the shop is using it. It makes no difference if its harder or softer all you are doing is tidying up the burrs on your knife.

 

[hilltop]

Ive done it that way for years normally when I cant reach the steel as someone up the other end of the shop is using it. It makes no difference if its harder or softer all you are doing is tidying up the burrs on your knife.

my wife is a chef, she does this before fine honeing on a steel, all her knives are sabattier and cost the earth, so she wouldnt risk damaging them,

 

[ArkAngel]

Yup same here hilltop, i used to be a chef and my GLOBAL knives cost me the earth. Using another knife when i have forgotten my steel was a quick fix my tutor taught me at catering college.

 

[hilltop]

Yup same here hilltop, i used to be a chef and my GLOBAL knives cost me the earth. Using another knife when i have forgotten my steel was a quick fix my tutor taught me at catering college.

ark angel,,,,,,,,,,,,,,,,,my wife was the breakfast chef at the crown hotel,,,,,,,,,,,,HAROGATE, lol, lol, lol, lol

 

[ArkAngel]

heh heh small world

Never worked there myself, but had a number of friends from college that ended up there at one point or another. Used to meet them after work for a few brews so i may even have said hi to your wife at one point!
*edit* DOH! :11doh: "breakfast chef" the clue is in the question, it's highly unlikely i met a breakfast chef at 11.30 at night!

 

[Eric_Methven]

I've always done it that was as well. I was in the ACC for many years and used everything from army issue carbon steel knives to my own sabatier and victorinox knives. I nearly killed one young commis chef for 'helpfully' sharpening all my knives for me once. He ruined the edge on every knife.

Eric