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Honing steels were originally intended for use on butcher's cleavers, not for regular kitchen knives. Originally honing steels did not have those ridges but were instead smooth. The purpose of a knife steel is the same as for a strop, ie to straighten and toughen the blade's micro-edge so that it's effectively sharper without having to remove any metal as ...


I found this on chefknivestogo and I think it explains it quite well. RAY <> A "50/50" usually references an edge. So on the cutting edge, it is an even 50/50 "V". It can be 50/50 at 12 degrees or 50/50 @20, but each sides angle is equivocal. A double bevel is a knife design created by grinding. So from the spine to the cutting edge, there is a ...

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