does anyone on here use steels to sharpen knives. I never here about them been used on here or British Blades. i find i get a razor with them on some knives but not others (the belly is what i seem not to do well with them) just wonderd why.
I guess it depends on how hard the steel is ... I think that if you tried it with a steel like VG10 or CPM440V you'd wear the steel away quicker!
i've got a mini butchers steel, made here in sunny sheffield. i use it on most of my kitchen knives, also on some of my pocket knives. it depends on how sharp the knife is before you steel it. they are good for a little and often work just to realign the edge. they work well on knives like opinel's too.
sc