Sharpening steels - why not?

[Elliott]

I am a complete novice when it comes to edge sharpening - hence the question so please no flaming.

I wondered why I should prefer to use a stone verses a sharpening steel (that I use for kitchen knives), afterall chefs/butchers use them all the time.

Is there a specific reason why I should purchase a stone for my bushcraft knife when my steel does a grand job on food prep knives?

Hope someone can enlighten me constructively

Elliott

 

[Hoodoo]

A sharpening hone works good on knives on the lower to intermediate end of the Rockwell scale like those knives you find in the kitchen. Gives a great toothy edge for slicing meat and veges. Works great on opinels too. If your knife is on the higher end of the Rockwell, the sharpening hone is less effective. It also leaves an edge that can roll or dull quickly when carving harder material like wood. For harder blades, a stone and strop will give you an edge that will last longer, especially when you are cutting harder materials. You can also use a plain (nonsharpening) steel on harder blades to remove a burr and/or keep the edge aligned.

 

[Simon]

steels are not for sharpening .. they are for realigning the rolled edge... this works fine on a thin profile knife like chef's knives ..... it's not so effective on utility knives with thicker section .. it will work to an extent ... but not as effectively as on a chef's knife ...... a stone or some of the other alternatives will help you maintain the aesthetics of your grind lines ..... unless you seriously mash your edge a fine stone will do .. with a stone you have more control over angle

 

[Ed]

I am a complete novice when it comes to edge sharpening - hence the question so please no flaming.

There is no such thing as a dull question..... only not asking is dull!! how else is a newbie supposed to learn.... thats one of the reasons we have a 'no flaming' rule here
:biggthump

Ed

 

[Elliott]

Many thanks Hoodoo.

That all makes good sense, I had an idea it might be due to hardness of blade-substrate - now for some sharpening practice

Elliott

 

[Squidders]

please no flaming.

No Flaming?!?!?! NO FLAMING!!!????!!!!???

You've got some nerve!!! we don't flame here, and If I see you EVER post something like that again....

And on a more serious note... Butchers tend to sharpen their weapons every few minutes or so just to maintain the edge and although they do cut through bone it's not like the sharpness required for subtle carving of wood.

There are loads of posts on here for sharpening and the best way for the best knives and axes and flints and pencils and squirrels... I'm sure someone here at some point has tried to sharpen a squirrel, they'll sharpen anything this lot!

Hope this helps :wave:

 

[Elliott]

No Flaming?!?!?! NO FLAMING!!!????!!!!???

You've got some nerve!!! we don't flame here, and If I see you EVER post something like that again....

Doh ! :rolmao: :rolmao:

I should have known my question would be well recieved

Cheers all

Elliott

 

[TheViking]

Apropos flaming and things: also remember that it is in everybody's interest here on BCUK to keep a nice tone. Did you know that we can only communicate about 7 % by writing!? It's true, 70 % of all communication goes through body language... :shock:
Disagreeing with someone doesn't mean that you are enemies.

As for sharpening steels: I definately don't wanna carry a long stick (read: sharpening steel). I also believe it's something about the grind... Easier to hold the bevel right on a stone. :biggthump

 

[ScottC]

: It's true, 70 % of all communication goes through body language... :shock:

Doesn't really matter on the internet then.

 

[TheViking]

Doesn't really matter on the internet then.

I meant that it was easy to misunderstand people when you can only write letters. :biggthump

 

[Martyn]

steels are not for sharpening .. they are for realigning the rolled edge... this works fine on a thin profile knife like chef's knives ..... it's not so effective on utility knives with thicker section .. it will work to an extent ... but not as effectively as on a chef's knife ...... a stone or some of the other alternatives will help you maintain the aesthetics of your grind lines ..... unless you seriously mash your edge a fine stone will do .. with a stone you have more control over angle

That's just what I was gonna say.

 

[Andy]

I use them for my pocket knives. on the note of keeping the right angle I find some methods of using the steel work better then others. I rest the steel with the tip on a working surface doing one stroke towards me then one stroke away. A bit slow but gives good results