Ronan,
Tell us more about steeling. Now that I have some really great edges on my kitchen knives, 18 – 20 degrees without any microbeveling, I want to try to keep them cutting well. Before the WEPS, when I did my best by hand, and the knife had been used some and needed steeling, I would do perhaps 2 fairly gentle passes on the steel on each side, 1-2, 1-2, and that seemed to bring the edge back nicely (such as it was!) I see these chefs on TV making a zillion passes on the steel with a lot of flourish and technique, but I always heard/thought that the steel just straightens a somewhat rolled edge and removes no material, so my thinking was, why keep going back and forth, back and forth. If it doesn’t straighten after a couple gentle passes, it’s not getting any better.
At least that’s my uneducated thinking. Can you enlighten us on the basics of your steeling technique?
Regards,
