<![CDATA[Sharpening steel]]>Looking to upgrade from an 8" sharpening steel rod to 12-14"

What are you guy’s preference? Steel, Ceramic, Diamond?

]]>https://waltonsdev.nodebb.com/topic/4579/sharpening-steelRSS for NodeFri, 11 Sep 2026 01:54:00 GMTMon, 15 Nov 2021 22:54:57 GMT60<![CDATA[Reply to Sharpening steel on Wed, 24 Nov 2021 18:16:20 GMT]]>Deepwoodsbutcher said in Sharpening steel:

Chef An F. Dick stuffer would be an awesome piece of kit! They do some good work.

Occasionally they show up on the used equipment market. I can’t picture myself ponying up for a new one though.

]]>https://waltonsdev.nodebb.com/post/58052https://waltonsdev.nodebb.com/post/58052Wed, 24 Nov 2021 18:16:20 GMT<![CDATA[Reply to Sharpening steel on Wed, 24 Nov 2021 18:07:37 GMT]]>Chef An F. Dick stuffer would be an awesome piece of kit! They do some good work.

]]>https://waltonsdev.nodebb.com/post/58048https://waltonsdev.nodebb.com/post/58048Wed, 24 Nov 2021 18:07:37 GMT<![CDATA[Reply to Sharpening steel on Mon, 22 Nov 2021 04:19:03 GMT]]>Deepwoodsbutcher If their steels are anything like their stuffer, they are indestructible. I have their 30 pound stuffer; never have to worry about it being difficult to stuff casing.

]]>https://waltonsdev.nodebb.com/post/57682https://waltonsdev.nodebb.com/post/57682Mon, 22 Nov 2021 04:19:03 GMT<![CDATA[Reply to Sharpening steel on Sun, 21 Nov 2021 21:26:12 GMT]]>Dr_Pain An investment for sure, but one that will out live your knives if you take care of it. Working commercially in shops, on kill floors, on farms and in the woods, I’ve put these things through it all. F. Dick steels will stand the test of time.

]]>https://waltonsdev.nodebb.com/post/57639https://waltonsdev.nodebb.com/post/57639Sun, 21 Nov 2021 21:26:12 GMT<![CDATA[Reply to Sharpening steel on Sun, 21 Nov 2021 00:18:51 GMT]]>Dr_Pain If you take care of them though you will passing them down to the next generation and beyond, just like a quality knife.

]]>https://waltonsdev.nodebb.com/post/57505https://waltonsdev.nodebb.com/post/57505Sun, 21 Nov 2021 00:18:51 GMT<![CDATA[Reply to Sharpening steel on Sat, 20 Nov 2021 23:55:43 GMT]]>Ya steels are apparently pretty pricey for higher end ones.

]]>https://waltonsdev.nodebb.com/post/57502https://waltonsdev.nodebb.com/post/57502Sat, 20 Nov 2021 23:55:43 GMT<![CDATA[Reply to Sharpening steel on Sat, 20 Nov 2021 23:36:51 GMT]]>Tex_77 Sheesh, never knew those steel were so 💰🤯😵‍💫

]]>https://waltonsdev.nodebb.com/post/57494https://waltonsdev.nodebb.com/post/57494Sat, 20 Nov 2021 23:36:51 GMT<![CDATA[Reply to Sharpening steel on Thu, 18 Nov 2021 21:07:47 GMT]]>I really like this steel https://www.waltonsinc.com/11in-f-dick-multicut-flat-steel

]]>https://waltonsdev.nodebb.com/post/57176https://waltonsdev.nodebb.com/post/57176Thu, 18 Nov 2021 21:07:47 GMT<![CDATA[Reply to Sharpening steel on Thu, 18 Nov 2021 18:46:18 GMT]]>bocephus very true! Bone contact is the hardest thing on the edge of a knife and honing cannot be avoided.

]]>https://waltonsdev.nodebb.com/post/57136https://waltonsdev.nodebb.com/post/57136Thu, 18 Nov 2021 18:46:18 GMT<![CDATA[Reply to Sharpening steel on Thu, 18 Nov 2021 18:24:09 GMT]]>marzig20 I agree a steel only realigns the edge and should be used that way, although when deboning I use mine quite often because of hitting bone.

]]>https://waltonsdev.nodebb.com/post/57134https://waltonsdev.nodebb.com/post/57134Thu, 18 Nov 2021 18:24:09 GMT<![CDATA[Reply to Sharpening steel on Thu, 18 Nov 2021 18:20:46 GMT]]>When I was going through my apprenticeship to become a journeyman meat cutter, we had an old retired German meat cutter that would come in every two weeks to sharpen everyone’s knives. It was always in the evening when there would only be one meat cutter in the market boning out all the trim from that days cutting.

He had a van outside where he took all the knives to sharpen. He would leave you a 12" steak knife and a 6" straight or curved boning knife to use while he was outside. All you had to do was pick up one of his knives and a steel at the same time while he was loading up the knives to set him off! His arms would start waving and he would yell nein!, nein! don’t ruin my knives! The rest of the yelling was in German, and I was pretty sure he was cursing and questioning my intelligence, genetics, heritage and upbringing.

My point is as processhead said a “steel” steel will only straighten a rolled edge. Just like bending a paperclip back and forth the edge will break off and eventually will need to be reground. It makes me cringe when I see a so called “chef” on the Food Channel slapping and banging an expensive knife on a steel trying to look cool. Proper honing is an art and shouldn’t be over done. I love ceramic steels, but you better not drop it…

]]>https://waltonsdev.nodebb.com/post/57127https://waltonsdev.nodebb.com/post/57127Thu, 18 Nov 2021 18:20:46 GMT<![CDATA[Reply to Sharpening steel on Wed, 17 Nov 2021 23:12:48 GMT]]>That was real “slick”!

]]>https://waltonsdev.nodebb.com/post/57008https://waltonsdev.nodebb.com/post/57008Wed, 17 Nov 2021 23:12:48 GMT<![CDATA[Reply to Sharpening steel on Wed, 17 Nov 2021 22:07:18 GMT]]>Dr_Pain I don’t think anyone took offense, just took it in the good humor it was meant to be.

]]>https://waltonsdev.nodebb.com/post/56975https://waltonsdev.nodebb.com/post/56975Wed, 17 Nov 2021 22:07:18 GMT<![CDATA[Reply to Sharpening steel on Wed, 17 Nov 2021 21:15:36 GMT]]>Dr_Pain said in Sharpening steel:

I hope I don’t offend someone with my junior highschool suggestive mindset today. It was just too easy to fall for the trap

No worries. I was surprised it didn’t censor.

]]>https://waltonsdev.nodebb.com/post/56961https://waltonsdev.nodebb.com/post/56961Wed, 17 Nov 2021 21:15:36 GMT<![CDATA[Reply to Sharpening steel on Wed, 17 Nov 2021 17:45:42 GMT]]>I hope I don’t offend someone with my junior highschool suggestive mindset today. It was just too easy to fall for the trap

]]>https://waltonsdev.nodebb.com/post/56914https://waltonsdev.nodebb.com/post/56914Wed, 17 Nov 2021 17:45:42 GMT<![CDATA[Reply to Sharpening steel on Wed, 17 Nov 2021 17:41:07 GMT]]>We all have to relive Jr. High from time to time.

]]>https://waltonsdev.nodebb.com/post/56913https://waltonsdev.nodebb.com/post/56913Wed, 17 Nov 2021 17:41:07 GMT<![CDATA[Reply to Sharpening steel on Wed, 17 Nov 2021 17:40:33 GMT]]>Dr_Pain We know where your mind is today!

]]>https://waltonsdev.nodebb.com/post/56912https://waltonsdev.nodebb.com/post/56912Wed, 17 Nov 2021 17:40:33 GMT<![CDATA[Reply to Sharpening steel on Wed, 17 Nov 2021 17:38:35 GMT]]>I don’t know why but this thread just makes me laugh, and Deepwoodsbutcher calling for a 12" F.Dick steel just had me rolling. Been one of those day. Sorry for the interruption. As they say, “carry on!”

]]>https://waltonsdev.nodebb.com/post/56911https://waltonsdev.nodebb.com/post/56911Wed, 17 Nov 2021 17:38:35 GMT<![CDATA[Reply to Sharpening steel on Wed, 17 Nov 2021 15:50:13 GMT]]>I have been lucky to find some old Dexter Russells at a local flea market, clean them up and been very happy with them. But I don’t think you could go wrong with F. Dick either.

]]>https://waltonsdev.nodebb.com/post/56889https://waltonsdev.nodebb.com/post/56889Wed, 17 Nov 2021 15:50:13 GMT<![CDATA[Reply to Sharpening steel on Tue, 16 Nov 2021 00:48:56 GMT]]>I would definitely go with a 12" F. Dick steel. I have several, but would recommend different finishes depending on usage. If you do a lot of boning work, regular or fine cut will be great. If you are mostly slicing or using it on kitchen knives, a fine or ultra fine finish is good. For skinning, I like a fine to ultra fine. If you like an all round steel, my favorite is the F. Dick Multiron steel. It is a regular cut steel combined with a fine steel in one. Light pressure will hone and moderate pressure to realign the blade. You could also look at the square steels if you want two finishes in one steel.

]]>https://waltonsdev.nodebb.com/post/56647https://waltonsdev.nodebb.com/post/56647Tue, 16 Nov 2021 00:48:56 GMT<![CDATA[Reply to Sharpening steel on Mon, 15 Nov 2021 23:24:22 GMT]]>knifemaker3 as a taxidermist I do a lot of skinning and have to have a quality steel right there to just just keep my knives good and sharp.

]]>https://waltonsdev.nodebb.com/post/56632https://waltonsdev.nodebb.com/post/56632Mon, 15 Nov 2021 23:24:22 GMT<![CDATA[Reply to Sharpening steel on Mon, 15 Nov 2021 23:23:44 GMT]]>The diamond and ceramic steels have the advantage of being able to hone a mildly dull knife edge. Diamond is the most aggressive. Ceramic less-so.
A “steel” steel will straighten a rolled edge, but won’t put a new edge on a dull knife.

]]>https://waltonsdev.nodebb.com/post/56631https://waltonsdev.nodebb.com/post/56631Mon, 15 Nov 2021 23:23:44 GMT<![CDATA[Reply to Sharpening steel on Mon, 15 Nov 2021 23:19:27 GMT]]>I use a vintage 10 inch “Slick” F. Dick steel.

20211115_171359.jpg 20211115_171413.jpg

]]>https://waltonsdev.nodebb.com/post/56628https://waltonsdev.nodebb.com/post/56628Mon, 15 Nov 2021 23:19:27 GMT<![CDATA[Reply to Sharpening steel on Mon, 15 Nov 2021 23:00:44 GMT]]>I am following this…

]]>https://waltonsdev.nodebb.com/post/56621https://waltonsdev.nodebb.com/post/56621Mon, 15 Nov 2021 23:00:44 GMT