Steels

[processhead]

Tex_77
Yeah. Wouldn’t want anyone looking at any of that Walton’s stuff!

[Jonathon]

HAHAHAHAHAHAHA HAHAHAHAHAHAH my link got censored! HAHAHAHAHAH Austin we can’t post links to our products!

[Fat_Bob]

Jonathon That’s what happens when you let him be the admin. His hats the wrong color and too tight. (Note the shinny head…)

[Tex_77]

Well I went with the Smith’s Diamond steel and it works great! I’d highly recommend it!

[processhead]

I have a few of the Smith’s diamond lap sharpening stones. They are nice products.

[Jonathon]

I just took one of the “new” smith’s out of stock and tried it on a few of the Walton’s Curved boning knives and wow, does that thing work! Looking at it, with the cheese grater type covering I was suspect but man it worked out well!

[Chef]

Jonathon Does it put an edge near that of a Tru Hone?

[Jonathon]

Chef It’s not THAT good! It does seem to work now though and we are working on a meat processing equipment 301 caring for your processing knives

[Tex_77]

Jonathon Have you used the Victorinox Diamond Steel? How does it compare?

[Jonathon]

Tex_77 Sorry, I have not used that one. I will say this, for just sharpening that is as good as any steel I have used and the only one I would put above it is the Multi Cut Steel from F.D ck but that is about $130. That isn’t from a sharpening perspective either, as for just sharpening the Smiths is at least as good and almost certainly better. What I like about that multicut is that is can take a drastically knicked or folded edge and bring it back to true without taking a lot of material off of a knife. It also does a very good job honing the edge.