From: deowll@gmail.com   
      
   "Chilla"  wrote in message   
   news:4b0a4436$0$1781$afc38c87@news.optusnet.com.au...   
   >   
   > Michael Koblic wrote:   
   >> OTOH even cooks just starting out and learning tend to have their own   
   >> knives.   
   >   
   > If the buggers knew how to look after a blade that would make my life a   
   > little easier ;-)   
   >   
   > I came across a Chef that didn't know how to put an edge on a blade, he   
   > thought that using a steel would sharpen a blade.   
   >   
   > When I got his pride and joy, I showed him how blunt it was by squeezing   
   > the blade in my fist as hard as I could.  Dented the skin, no cut.   
   >   
   > I sharpened it with a 20 degree kitchen service edge, there was no way I   
   > was going to do the grip test again ;-)   
   >   
   > He was happy, I advised him to learn how to sharpen knives.   
   >   
   >   
   > Regards Charles   
   >   
      
   I tend to use a butcher steel on a couple of large knifes and nothing else   
   and if you tried that test on them you'd bleed. My parents used a small file   
   when I was growing up and you still would have been most ill advised to   
   squeeze.   
      
   The butcher's steel is great for putting a micro tooth slicing edge on a   
   blade. It is a great way to sharpen a large working knife used for meat   
   processing or cutting up veggies.   
      
   I prefer a ceramic rod for other knives. I gives a more polished edge.   
      
   Each method quickly gives me the preferred edge for the way I use that   
   blade.   
      
   Each to their own.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)