/ck/ - Food & Cooking

>>10781459
>Do old knives get much smaller from being sharpened so many times?
Yes they do.

Pic related is an antique "carving set". Notice how the knife blade is now concave after repeated use of the steel?

>>9165389
>The ability to remove metal from the blade is based on the relative hardness of the abrasive surface

Sure. And you can clearly see the effects of this by looking at the pictures I posted. You can clearly see how the blade is missing metal.

>>then "sharpen" it with a steel that does not have an added abrasive.
that would certainly work, but it would be long and tedious.

There's no such thing as "realinging an edge". You're simply removing a small amount of metal from it via abrasive action. The result is that the knife is super sharp, you are simply ascribing the mechanism to something different than what it actually is.

I'm still waiting for those before-and-after photos showing "alignment".

Meanwhile, enjoy another pic of an old knife that's been worn away by the use of a "traditional steel".

I can't fathom how anyone can say that a steel doesn't remove metal when faced with such clear evidence to the contrary.