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I've got two full sets of kitchen knives provided as gifts. Both are shit (and one set is an expensive set). Won't keep an edge worth a damn. Sooner or later, I am going to have to go and buy a good set of kitchen knives made of good steel.
The steel is for touching up the edge, not for sharpening per say. It is used in the same way as a stone or ceramic rod. Run the knife edge down it maintaining a consistent angle.
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