Talk:Sharpening

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[edit] Honing

I wonder if steeling a knife (as opposed to using an abrasive "steel" like a diamond steel) hardens the edge through strain hardening —BenFrantzDale 06:36, 1 December 2005 (UTC)

I suppose it's possible that a smooth steel may work-harden the edge at a micro level, but I tend to doubt it. The kitchen steels I've seen resemble fine files, cut longways, and work by removing metal. I believe the more common method of honing involves fine abrasive on a leather strop. Smooth steels have their use in turning the edges of scrapers. Who here has seen a smooth steel used for final honing of a cutting edge, as opposed to a scraping edge? Just plain Bill 17:49, 26 December 2005 (UTC)

If the steel is deforming the knife edge, such as when you turn the edge of a scraper, then I would think that some work hardening is going on. But that shouldn't be the purpose of the steel, IMHO. Ideally, coarse-grade hones are used to grind the bevel at the desired angle, fine hones are used to finish the edge at a slightly higher angle, and the steel (preferably a smooth one) is used with a light touch, and at again a higher angle, to straighten the edge. The steel can be used frequently to significantly increase the time between sharpenings. 2nr Tom 06:43, 8 October 2007 (UTC)