Knife sharpening?

[StagLefty]

I have found since I started wood carving that if I strop my knives before I start carving that my knives stay razor sharp. I've read several articles that state if you strop your knives regularly you shouldn't have to" sharpen" them.
That said I probably have every sharpening method known including a Work Sharp hahaha

[ray1970]

I have found since I started wood carving that if I strop my knives before I start carving that my knives stay razor sharp. I've read several articles that state if you strop your knives regularly you shouldn't have to" sharpen" them.
That said I probably have every sharpening method known including a Work Sharp hahaha

I have never sharpened any of my kitchen knives. I have a honing steel that I use from time to time on them and they stay really sharp. The honing steel doesn't remove any material from the blade but simply takes any material that may have "rolled over" to one side or the other and rolls it back to center. Even my EDC knife that I abuse every day seldom needs sharpening if I just make a few passes on the honing steel every few days. Only takes a few seconds and I can do it quickly before I head off to work.

[StagLefty]

I have never sharpened any of my kitchen knives. I have a honing steel that I use from time to time on them and they stay really sharp. The honing steel doesn't remove any material from the blade but simply takes any material that may have "rolled over" to one side or the other and rolls it back to center. Even my EDC knife that I abuse every day seldom needs sharpening if I just make a few passes on the honing steel every few days. Only takes a few seconds and I can do it quickly before I head off to work.

Funny you mentioned that Ray. On a long time you tube channel the other day guy says honing steels are the worse thing to do with a knife. I have used a honing steel on all my kitchen knives forever with great results. Same principle as stropping- do it before they get dull !!

[Irving]

Funny you mentioned that Ray. On a long time you tube channel the other day guy says honing steels are the worse thing to do with a knife. I have used a honing steel on all my kitchen knives forever with great results. Same principle as stropping- do it before they get dull !!

Was that Wranglerstar? With the honing thing, do hold still hold the knife the same way you would while sharpening? In other words, blade first?

[StagLefty]

Was that Wranglerstar? With the honing thing, do hold still hold the knife the same way you would while sharpening? In other words, blade first?

He's the one ! Not sure what you mean on the honing question ?

[GilpinGuy'sDad]

Just took a nose to tail butchery class given by the butcher instructor at the culinary Institute of America. 60 years in the trade. He broke down half a pig and used the honing steel on his 6"boning knife after every cut. His blade was super sharp at all times so I figure it's time to start using one.

[ben4372]

Funny you mentioned that Ray. On a long time you tube channel the other day guy says honing steels are the worse thing to do with a knife. I have used a honing steel on all my kitchen knives forever with great results. Same principle as stropping- do it before they get dull !!

I didn't give a ton off credence to knife steels for much of my life. However, everyone before 1985 had one. All good chefs use them. I figured I'd get one for the kitchen. Turns out they all knew something. Great for a touch up. I dont use them on serrated blades. Youtube, Wikipedia with videos.