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Caught myself using the same steel for everything, even after sharpening
I was breaking down a side of beef last week and my knife just wasn't gliding, you know? My buddy in the shop pointed out I'd been using my coarse steel on my boning knife for months, which was basically ruining the edge. Anyone have a good rule for which steel to grab for different tasks?
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piperh197mo ago
That's a rod, not a steel.
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the_pat6mo ago
Actually, a steel is a specific kind of rod. Think rebar, that's steel rod stock. A rod can be steel, aluminum, fiberglass. Piper's right it's a rod, but it's also steel if that's what it's made from. The material and the shape are two different things.
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