That day I stopped using a steel and switched to a ceramic rod for my boning knives

I used to run my boning knives down a steel rod every morning for years. Then last month I had a customer send back a roast chicken because the meat looked torn and ragged. I checked my blade under the light and realized the steel was actually rolling the edge over instead of sharpening it. I switched to a fine ceramic rod and now I get a clean cut that stays sharp for three whole days. Has anyone else noticed their steel giving them false sharpness?

2 comments

2 Comments

ray32425d ago

Yeah I read a study once that claimed steels can actually round over the burr instead of removing it, especially on softer stainless steels. Ceramic rods seem to do a better job at actually cutting those microscopic bits off the edge. Your mileage may vary but that matches what I've seen messing around with different rods in the shop.

the_julia25d ago

Took me way too long to realize my steel was just giving my knife a fake tan. Felt sharp but was really just ugly underneath.