From: sheldon@XXXXXXXXsopris.net   
      
    wrote in message   
   news:a94ku69eqkbvdhfugrjuqtk0mts4be7kpc@4ax.com...   
   > On Fri, 3 Jun 2011 13:16:56 -0600, "Sheldon"   
   >  wrote:   
   >   
   >>   
   >>"rod"  wrote in message   
   >>news:acd13cbd-7a0a-4836-ab2d-22c182da868e@f15g2000pro.googlegroups.com...   
   >>On May 30, 3:07 pm, "Sheldon"  wrote:   
   >>> "Pringles CheezUms"  wrote in message   
   >>>   
   >>> news:eer3u65pl9javfuq09q39kbhue99sj1bau@4ax.com...   
   >>>   
   >>> > I've got a question about honing.   
   >>> > I watch a lot of cooking shows and every time you see someone hone a   
   >>> > knife you see them running the knives on the steel with the edge   
   >>> > first.   
   >>> > I.e. pushing it with the edge away from you or pulling it with the   
   >>> > edge   
   >>> > toward you. Every single person does this, including the knife   
   >>> > professional on the episode of Good Eats that covers it.   
   >>>   
   >>> > This seems backwards to me. If what you are doing is to get the edge   
   >>> > back straight it seems you would need to reverse the orientation of   
   >>> > the   
   >>> > knife. Pull with the edge away from you and push with the edge toward   
   >>> > you. Doing it the way you see it done would seem to me to be bending   
   >>> > the   
   >>> > edge down further or even doubling up the edge.   
   >>>   
   >>> > Can someone explain why or why not do it like you see everyone else   
   >>> > doing it?   
   >>>   
   >>> It's an interesting question. I would assume, and we all know what that   
   >>> means, when stropping, which is usually done on leather or fabric, we do   
   >>> pull the blade across the surface, like when you strop a razor or even a   
   >>> knife. However, when using steel, ceramics or stone we always push the   
   >>> blade away from us. So, I'm not so sure it's what we are doing but the   
   >>> material we use to do it that determines a pull or a push.   
   >>>   
   >>> Also, while the softness of leather or cloth or even mild abrasives can   
   >>> put   
   >>> a very keen edge on a razor for shaving, that same edge is not required   
   >>> of   
   >>> a   
   >>> kitchen knife and would not last very long.   
   >>   
   >>***And just when you think you've seen stupid leave it to Shelly to   
   >>come along and put his own size 12 boot up his very own arse and not   
   >>stopping until he reaches the back of his teeth! Brilliant Mate!   
   >>   
   >>Rockin' Rod Shaftenauer   
   >>YeeeeeeeeeHawwwww   
   >>   
   >>I said "assume." That should give me some leeway.  And I think there's is   
   >>some merit to my answer.  If not, tell me why.  When you remove even the   
   >>slightest amount of material from the edge you push as if cutting.  When   
   >>you   
   >>strop you pull the blade against the material. A steel is probably   
   >>removing   
   >>a minute amount of material as it straightens the edge.   
   >>   
   >   
   > The trouble with you people is you are getting all confused about   
   > terms.   
   >   
   > When you hone a knife you use a hone - a fine abrasive, usually, flat   
   > stone like device.   
   >   
   > When you Steel a knife you use a steel, a long, sometimes abrasive or   
   > grooved, length of steel.   
   >   
   > When you strop a knife you use a strip of leather, or other material,   
   > that is charged with a very fine abrasive.   
   >   
   > You don't hone with a steel nor do you strop with a hone.   
   >   
   All well and good, but nobody has answered the original poster's question.   
      
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