How do you remove steel, then hone
907041
Not sure quite what you mean by that. When I sharpen knives the start depends upon how dull the knife is to begin. If really dull, I begin by taking the knife to a stone honing surface and getting it narrowed and angled on that with some honing oil. This always removes some steel from the knife so you have to be careful to not overdo it, and on the finest grit stone it should be reasonably sharp, but not paper-cut sharp. Then I "finish" the blade edge with the Chicago Cutlery honing steel, which will also remove some steel from the knife but very minimally, and gives the blade an ultra-sharpness. Run the edge of the blade across paper (should easily slice through) or lightly over the back of your thumb-fingernail (you will feel the smoothness or any burrs.) Once properly sharpened, NEVER run knife through dishwasher, hand-wash and hand-dry instead, and every 4-6 uses, use the CC honing steel to maintain the edge.
907042
A complete set of instructions came with the steel hone. They were easy to follow, and worked really well.
991022
The iron is machine sharpened, but will need a significant amount of honing before it is ready for use.
2068498
No! Put this question to rest. The simple fact is that you cannot hone a serrated edge on a sharpening steel. Not only will it not sharpen the knife, you will probably ruin your ceramic hone. But, hey, as a professional knife sharpener, that's just my opinion.
881203
See: http://morethanjustsurviving.com/sharpening-stainless-steel/Then you figure out for yourself which method to use. Oilstones have not worked well for me but the diamond method sounds the most interesting to me.
720099
I've polished steel using a soft cotton cloth and a lot of elbow grease. Depends on how bad of shape the blade is in. Finish the job with a clean soft cotton cloth. Good luck.
92874
You just place the knife on the flat notch and it will give you a proper 16 degree angle to hone your knife. Be warned though, if the knife you are honing doesn't have an edge that is 16 degrees, you will destroy your edge.
663216
I wouldn't hone them, but any serrated blade can be sharpened. Just take them to a professional knife sharpener. I take our serrated bread knives to be sharpened every couple of years
1400312
As you push razor edge across the stone to sharpen you will conversely pull the edge across the strop until all micro fragments of metal from the stone sharpening are removed, making the edge sharper yet. You should repeat the stropping before and after use to maintain the edge until you need to stone hone again. You want to be sure to liberally apply Herb's Yellowstone Honing and Stripping Compound every time to the leather strop before stropping the razor.
51886
My metal is edge was painted over. I ran a file over the blade to give it a honed edge before installing it by attaching it to a vise. A vise, a file and 5 minutes and you'll have a better edge.
1911337
More of a honing steel. No diamonds. It's hard, and puts a fine edge on a blade, though.
2052441
slide on the back side of the knife. lay the guide and the edge of the knife to be sharpened on the stone surface. Sharpen the knife by pressing with a slight pressure on the knife edge and push towards the stone surface as if you are cutting a thin slice of cheese. Be sure to flip the knife over after one or two times to insure an even sharpening of the blade. You may have to work this for several minutes switching back and forth on both sides of the blade to get a good edge. It's not uncommon to have to work the edge of a knife blade for 20 minutes or more the first time you sharpen the knife. After you get a good edge on the knife and can slice a piece of paper in half without tearing then you have a good sharp blade. If you hone the blade by stropping (polishing with a leather strap and jewelers rouge) the sharpened edge will stay sharp for quite a long time before needing to use the stones again.
1980693
No you have to sharpen one side each in a right and left slot. then hone it in a separate slot. It is really superior to whst I used to have on my electric can opener.
1234074
It's more of a honing steel ... although with regular use it will keep a REALLY sharp edge on the knives!
1088067
A stone is best but I've found that dexter makes a diamond steel that sharpens exceptionally well. Just make sure you use a light touch and hold at the 11.5 degree angle roughly.
224723
It's for use after the yellow stone. I use the yellow to fine edge my knifes, then a single direction pass with the Saphire to make a mirror polish. It took a few sharpening sessions to get it right but once I got the method down, my knifes look beautiful. As for the grit, it around a 2000 grit ceramic
2215851
For my really good knives I acquire a hone that matches the metal rating of the knife. I hone the knife before each use to keep it in shape. I use this sharpener for my older knifes that I did not take good care of in my younger years. It does salvage an edge really well.
74771
That's super easy to fix! just get a 600 grit water sand paper and polish by hand using water and sand paper, that will restore the pan to like new condition or even better since you are polishing the steel, then just wash it with soap, use paper towels to dry it and then to oil the pan, after that just cover with wax paper or paper towels and is ready to be stored, i've done that several times during the years to different paellas and the result is fantastic, i have one of the Paderno paellas pan that is 36 inche and let me tell you, the quality is really good compare to other high quality paella pans that i have so just clean it and it should last a lifetime. That's super easy to fix! just get a 600 grit water sand paper and polish by hand using water and sand paper, that will restore the pan to like new condition or even better since you are polishing the steel, then just wash it with soap, use paper towels to dry it and then to oil the pan, after that just cover with wax paper or paper towels and is ready to be stored, i've done that several times during the years to different paellas and the result is fantastic, i have one of the Paderno paellas pan that is 36 inche and let me tell you, the quality is really good compare to other high quality... » Read More That's super easy to fix! just get a 600 grit water sand paper and polish by hand using water and sand paper, that will restore the pan to like new condition or even better since you are polishing the steel, then just wash it with soap, use paper towels to dry it and then to oil the pan, after that just cover with wax paper or paper towels and is ready to be stored, i've done that several times during the years to different paellas and the result is fantastic, i have one of the Paderno paellas pan that is 36 inche and let me tell you, the quality is really good compare to other high quality paella pans that i have so just clean it and it should last a lifetime. « Show Less