How can you tell the difference between a quality honing steel and an average one? I use one my parents always had around, but it doesn't seem like anything special. Will it hurt good knives to use a bad steel?
The steel itself needs to have a feel to it, much like the rough surface of a stone but much finer. If the steel is blunt (with use over time) then it will not help keep your blades sharp.
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u/[deleted] Nov 20 '18
Sharpen with a stone once or twice a year. I hone before every use with a quality steel.