That's a good way to finish up the edge afterwards. You could also try stropping the edge over leather after the ceramic. It will polish it and clean up whatever small burrs remain.
One huge thing to watch out for is to make sure you are always sharpening from one end to the other. I've seen many using a diamond or ceramic steel and using it like a regular honing steel. And haphazardly run their knives from whichever point they choose across the steel. Eventually over the course of a year or so, caving in the belly of their knives.
Most likely it's clogged. I've seen this a lot with fine grit diamond steels. Can you try coating the surface in dish soap, and scrubbing it down with a stiff nylon brush? Or a toothbrush? Then pat it dry with a cloth towel (not paper towels since the paper fibers can get stuck on the grit).
I wish that people who left dislikes said why. Is it because they don't like the video or because they think the product is bad? I think it was a good presentation. I got all the details I watlnted to know ^^
Steels don't sharpen knives very well. What they do do well is realign the cutting edge and remove burrs. A good smooth steel with no grit is a superior tool for this application and will preserve the edge on your knife and put a better finish on your knife. I'm a pro butcher and slaughterman. I use a combination if various grit oil stones and an f.dick orange handle smooth honing steel. That's it. I use to use an 800 grit honing steel...but after advice from a colleague switched to a smooth one. I now have better edges and I'm stoning my knife less. Now, if your a chef, with 6 to 7 knives, and you only steel your knife once or twice a shift, a rougher steel is good because it's faster. But it does remove metal. I use my smooth steel every 4 to 5 minutes.
Yep, a thin bristle nylon brush (like a toothbrush), with dishwashing fluid works really well. Pat it dry afterwards with a cloth towel (not paper, since the fibers tend to get stuck on the surface).
I haven't really seen any 5-6 inch oval sharpeners. There are some round pocket diamond sharpeners I've seen, but they've all been very coarse grained. What are you looking to do with it?
The F.Dick sapphire is a very fine steel, i emailed F.Dick recently and they said sapphire cut is very fine. I have a dick titan which is harder than diamond and its Fantastic, I then use a regular cut and then smooth out with fine cut so the edge holds up.
@@JohnSmith-bn7bl I don't find the titan takes alot from the knife at all, I suppose depends on how much pressure u use. Then again I aint a chef so don't use the knives very heavily. Great tools tho
Mine is still in great shape, and I think it's been over a year so far. Just want to make sure you clean it after each use so it doesn't get clogged up.
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I have been using them for years also and finish up with a ceramic rod. They work just as you have shown.
That's a good way to finish up the edge afterwards.
You could also try stropping the edge over leather after the ceramic. It will polish it and clean up whatever small burrs remain.
One huge thing to watch out for is to make sure you are always sharpening from one end to the other. I've seen many using a diamond or ceramic steel and using it like a regular honing steel. And haphazardly run their knives from whichever point they choose across the steel. Eventually over the course of a year or so, caving in the belly of their knives.
Yep, good callout. That will lead to a recurve forming in the edge.
If a slight recurve does form, you can straighten it out on a stone.
Thank you 🙏
That is on of the best diamond steel out there you are right. What is your opinion on Trend diamond steel ?
Haven't tried it yet. Is it similar?
@@cos2589 the manufacturer claims that due to the manufacturing process with a solution from nikelium the can last for many many years
Thank you⚘🌺
Mine doesn’t sharpen anymore ,,.. any advice
Most likely it's clogged. I've seen this a lot with fine grit diamond steels.
Can you try coating the surface in dish soap, and scrubbing it down with a stiff nylon brush? Or a toothbrush?
Then pat it dry with a cloth towel (not paper towels since the paper fibers can get stuck on the grit).
Thank you chef I will try that 🙂
I wish that people who left dislikes said why. Is it because they don't like the video or because they think the product is bad? I think it was a good presentation. I got all the details I watlnted to know ^^
Glad you found it helpful! Agreed, would be nice to get more detailed feedback on the dislikes, but most of the feedback so far has been positive.
Steels don't sharpen knives very well. What they do do well is realign the cutting edge and remove burrs. A good smooth steel with no grit is a superior tool for this application and will preserve the edge on your knife and put a better finish on your knife. I'm a pro butcher and slaughterman. I use a combination if various grit oil stones and an f.dick orange handle smooth honing steel. That's it. I use to use an 800 grit honing steel...but after advice from a colleague switched to a smooth one. I now have better edges and I'm stoning my knife less. Now, if your a chef, with 6 to 7 knives, and you only steel your knife once or twice a shift, a rougher steel is good because it's faster. But it does remove metal. I use my smooth steel every 4 to 5 minutes.
Any suggestions as for keeping it clean?
Yep, a thin bristle nylon brush (like a toothbrush), with dishwashing fluid works really well. Pat it dry afterwards with a cloth towel (not paper, since the fibers tend to get stuck on the surface).
@@cos2589 Great! Thank you for the info.
Do you a small one oval sharpener
Lenth 6 or 5 inch and 1 inch width
Fine coures
I haven't really seen any 5-6 inch oval sharpeners. There are some round pocket diamond sharpeners I've seen, but they've all been very coarse grained.
What are you looking to do with it?
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diamond or sapphire ?
The F.Dick sapphire is a very fine steel, i emailed F.Dick recently and they said sapphire cut is very fine. I have a dick titan which is harder than diamond and its Fantastic, I then use a regular cut and then smooth out with fine cut so the edge holds up.
@@darrenflynn1564 yes i have both... for newer type knives, i prefer the sapphire, as the diamond will take a lot of steel from the knife....
@@JohnSmith-bn7bl I don't find the titan takes alot from the knife at all, I suppose depends on how much pressure u use. Then again I aint a chef so don't use the knives very heavily. Great tools tho
@@darrenflynn1564 yep, great tools these... and yes dependent on pressure, definately..
How long does it last ?
Mine is still in great shape, and I think it's been over a year so far. Just want to make sure you clean it after each use so it doesn't get clogged up.
How sir 5inch
Im here in the phil.
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