From: charlesanderson@optushome.com.au   
      
   deowll wrote:   
   > 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.   
      
   Howdy,   
      
   You sound like you look after your knives and don't hack away at bones ;-)   
      
   I always look at the edge and do a cross the blade test first, before I   
   do the squeeze test.   
      
   The misconception that a "proper" steel sharpens a blade is quite normal.   
      
   It's quite logical really, as the blade does feel sharper after using a   
   steel.   
      
   What actually happens to a fine edge is that it rolls over, either   
   through normal usage or abuse.  All the steel does is straighten that   
   rolled edge.  It doesn't actually sharpen the blade.   
      
   A diamond steel is actually a sharpening rod.   
      
   Ceramic rods are also sharpening devices.   
      
   The point where this "chef" had gotten his blade to, couldn't be fixed   
   with a steel, it almost had to be re-ground.   
      
      
   Regards Charles   
      
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