Not really! ;O) What happens is with use any edge will roll over and hence lose bite. When you steel it you aren't *removing the rolled over piece* like you say, but in fact realigning it.
How can steeling *round over the edge*? It's whole action is to straighten the edge. How, as I understand it, a knife finally becomes blunt, is that the edge we have been talking about will break off. The best way to prevent this happening is indeed with regular steeling. Conventional thinking I have read is that is to be effective at all a steel needs to be used between every 10 to 50 cuts. After this the edge will have folded over such that it cannot be realigned by steeling and will need an abrasive from of sharpening to reshape the edge.
Sharpening Global knives 661Global make outstanding knives. Unless you are extremely experienced with sharpening knives I would not suggest...
Using a knife at all is not *good* for it! Using a knife with out steeling it regularly is worse though.
Doesn't excessive anything damage something? ;) I am just talking about steeling it the appropriate amount.
Sounds like a fine establishment you have.
Gonna need a bigger pot this end!
Agreed.
Sharpening Global knives 662I use a Global diamond steel every few weeks and about once a year (I think it should be more than that but an annual sharpen is all I do), I use a...
The best pies I have had to date have come from Lochinver Larder in need after a long hike in the beautious surroundings.
cheers Glen
