Use of the 'Sharpening' Steel

I believe that there is a lot of confusion and misunderstanding regarding knives and knife sharpening, especially in the use of the steel that usually comes in a knife block set.

Today I want to discuss the steel.

Knife Steel

The picture above is a steel. A steel does not sharpen the edge of the knife — it aligns or 'adjusts' the edge.

Knife Edge

A simple description of a knife edge would be a V-shaped wedge. The sharp point of the V would be the cutting edge of the knife. Now, steel is quite hard and quite strong — but when we are talking about the fine edge of the knife — we are talking about steel that is as thin as one thousand of an inch. With steel as thin as this (which is necessary for a knife to be sharp) it can wear or bend rather easily. When the edge of the knife is worn it should be sharpened, when it is bent (called rolling or rolled) it should be aligned.

I like to thing of a knife being made of soft clay, as it make it easy to understand what can happen to the edge of the knife. As a clay knife is 'used' the point of the V would wear off and would require sharpening. When the knife is pushed down hard on a surface the edge would distort. This distortion is what the steel is used to correct.

The knife should be held to the steel at the same angle of the bevel (the ground edge) of the knife, usually 20 degrees. You then push the knife along the steel, starting from the edge closest to the handle, on towards the point of the knife using light pressure, alternate both sides, a couple of times each side.

Pretend like you are trying to slice a thin strip off the surface of the steel. This action will push back any of the edge of the knife that has been bent to the side during use, making the line of the V straight and true the entire length of the knife. With normal use once or twice a week should be fine.

Once the edge of the V is no longer a sharp edge then the knife needs sharpening, no amount of traditional steeling will make a dull edge sharp.

Knife Sharpening at Whole Foods Blossom Hill

I have the opportunity to set up and sharpen knives at Whole Foods Blossom Hill (San Jose, California) Fridays in March! I will be there Fridays from 10am to 6pm — look for me on the walkway of the market near the patio tables.

Whole Foods Blossom Hill

Services offered includes straight and serrated knife sharpening, sharpening of garden tools and scissors. Be sure to come down, look me up and check out the beautiful Whole Foods! I am here only during MARCH — but who knows... if things work out...

Whole Foods Blossom Hill is located at 1146 Blossom Hill Road 95118, which is south San Jose, the corner of Blossom Hill Road and Almaden Expressway, their website is here. 

To contact me, Dana Smith, call 408.806.1352, or visit my website mobileknife.BIZ

Thanks for reading!

New Camp or Field Knives

I just received a new shipment of knives, what I call camping or field knives. These are fixed blade carbon steel knives, complete with sheaths.

Ontario Ranger Knife

The picture above is the RAT-4, made by Ontario Knife. This is a made in USA knife. Style is important in many things, and I love the styling of these knives!

Ontario Knives

Shown above is three knives, two RAT knives and a Blackbird. All are in their sheaths, the sheaths have all the snaps, flaps and straps that one would need!

Blackbird Camp Knife

Here is the Blackbird, this knife is designed to be the best for it's intended use: camp or field use. It is designed to be strong and durable; a basic strong design. For example the point is a chisel point, this design puts an equal amount of steel both above and below the point. The Blackbird has a carbon steel blade.

RAT-6 Camp Knife

Above is  the RAT-6 knife, with a six inch blade. Both the RAT-4 and RAT-6 is a heavy, durable knife. The knives are full tang, and the thickness of the knife and tang is 1/4" of steel!

Contact me if you are interested, have any questions, or need more information. Track me down at one of my sharpening stops, my schedule is here.

PS Post: I took two group photographs of the three knives so I thought to add them to this post.

RAT-4, RAT-6 and Blackbird Knives with Sheaths

This photograph shows, from left Blackbird, RAT-4 and on the far right is the RAT-6. Looking at the sheaths you can see the snap closers and on the RAT knives the accessory pockets.

RAT and Blackbird Knives

Another view of the same three knives. I have included a business card in the photos for a size reference.

Gene's Fine Foods Knife Sharpening, Pleasanton, California

Here I am at Gene's awaiting customers. Got here early -- cold morning. Somebody bring me some knives...

Knife Sharpening Booth at Gene's Fine Foods, Pleasanton, California

... or even some garden tools. I am set up and sharpening knives at Gene's every Sunday, 10-5.

Sword Sharpening

Most of the sharpening I do is knives, but not all! I sharpen garden tools and scissors pretty much everyday; sharpen cleavers almost every day — but some more unusual pieces are taken to me to sharpen from time to time.

Sword Sharpening

The picture above is a sword I sharpened for a collector when I was at Gene's Fine Foods in Pleasanton. People have brought me unusual items like swords, more common items like machetes — and much more ordinary work to sharpen such as meat grinder dies, food processor blades, and garden tools such as hoes, shovels and the like.

Sharpened Axe

Axes are often brought in. Most customers bring in their camping axe, but axes that are beat up by pruning roots are brought in often.

Knife Sharpening Setup at Kirkwood Plaza, Campbell, Calif

I stop at Kirkwood Plaza on Saturdays, from 10am to dusk. Can't miss me — a pop-up with large banners shouting 'Sharpen While You Shop'!

Services include knife sharpening (which includes regular knives, serrated knives, Japanese knives such as Shun and Global, Cutco and ANY others), scissor sharpening, garden tool sharpening.

Knife repair is part of what I do. I fix broken points, chipped edges and loose handles.

So — gather up some knives and come find me. I am out five days a week — check my web site for the schedule.