/ck/ - Food & Cooking

>>9164963
Here's another example of an old carving set. Once again you can see how the steel has removed metal from the blade--so much that it's changed it's shape from convex to concave.

"re aligning the edge" is fiction. Steels/rods/etc are nothing more than a fine abrasive. The old-school ones were like a steel file. The modern ones are ceramic or diamond coated. All of them are abrasive.

>>9042922

Sharpening and honing are both abrasive processes that remove metal from the blade. The only difference is that "sharpening" tends to imply a coarser abrasive whereas "honing" implies a finer abrasive.

The idea that a rod "straightens and realigns" a bent edge is silly fiction that needs to die, but for some reason keeps getting parroted over and over again.

Pic shows an antique knife set with it's "honing steel". Notice how the steel has teeth on it just like a file, and how using said rod has removed so much metal from the blade that the edge is now concave when it was once convex.

>>8680603
>unless you think an idahone is the same thing

Functionally, they are. It's an abrasive rod that's harder than the blade in question.

I have no idea why this myth persists, but many people seem to think that a "steel" isn't abrasive. They are. They have teeth on them just like a file. If you look at old carving sets for sale it's very common that the blade will actually have a concave profile due to repeated use of the steel having abraded the metal from the edge, like pic related.

>>8041644

Here's another example. Use of the grooved steel has completely removed a significant part of the belly of the knife blade.