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Blacksmith Question!

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keykeeper:
Wayne,

Here's an informative page about steels- http://www.cobrandit.com/kitchenarts/2007/06/how_to_use_a_sharpening_steel.html

Here's another that talks about "sharpening" a steel - http://chowhound.chow.com/topics/509390

-aaron

lzenglish:

--- Quote from: keykeeper on June 04, 2011, 05:52:05 PM ---Wayne,

Here's an informative page about steels- http://www.cobrandit.com/kitchenarts/2007/06/how_to_use_a_sharpening_steel.html

Here's another that talks about "sharpening" a steel - http://chowhound.chow.com/topics/509390

-aaron

--- End quote ---


Thanks for the 2 great links aaron! Both are very informative.

Wayne

scottg:

 What a beautiful steel!!
  Have you tried it? Steels don't cut much if any metal, they just set your burr back up straight.

  I am not sure they do it, but Boggs does the best job on files I have even seen.  I have used them several times over years on all kinds of files and rasps, and they come back unbelievable! Better than new!
  Of course I am very careful to only send them good candidates.  Files that are merely dull and not damaged.
 
 But anyway, the first two are free! So even if they can't improve your steel, at least it won't cost you. If you have a favorite file send that too. You'll be blown away how well it cuts when you get it back. 
     
  http://boggstool.com/
 
 If the steel blade can't be saved, I'd get another steel blade and reuse that handle! 
 Its way too cool to let go.
  yours Scott

Bus:
Are you sure it's "completely used up"? The finer cuts of steels seem smooth. I guess you could tell by looking right at the base of the steel were it wouldn't normally be used.

Papaw:
I guess you have tried to hone a blade and it didn't do the job, right?

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