Ceramic steel for Global Chef's Knife
I apologize if this question has been asked before, I searched but couldn't find anything specifically about this.
I just bought a Global 8" Chef's Knife and according to them I should only use a ceramic steel on it. It seems there is varying opinion as to whether or not a ceramic steel is absolutely necessary vs. using a regular steel.
So I have some questions:
1. Do I really need to use a ceramic steel on it?
2. If so, do I need the Global ceramic steel, or are all ceramic steels pretty much the same? The Global ceramic steel is much more expensive than other brands it seems, around $100 whereas a MAC 8.5" ceramic steel is only $15.
A sharpening steel SHOULD generally be realigning the cutting edge of the knife. you're basically realigning all the micro-jagged edges you would see if the edge was observed under magnification.
1. you will find a normal steel won't do as good of a job if any on the global knife. A ceramic steel performs better.
The ceramic steel WILL take metal off of the blade. Depending on the grit/fineness of the ceramic steel, it's usually very very little. You will see for yourself when you hone your knife for the first time on a pristine white ceramic steel, and the knife leaves gray streaks. The gray streaks are metal from the knife.
Mliew- I have a couple of Global knives and the Global ceramic steel. I don't know if the Global steel is necessary or not... but you should make sure that you know how to use any steel with your Global knive.
Globals are mostly sharpened on one side... so if you are not careful you can ruin the edge and will have to get it professionally re-done. You made an awesome choice! I love my Global knives!
Based on what you described, the MAC ceramic is too short to get the proper stroke on the blade. In my opinion a steel should be at least 12" long and preferably 14". When used properly in an arcing motion, you get much better results because of the longer arc you can use with a longer steel. F.Dick Corp., produces excellent steels in all types of cuts (roughness) producing any type edge you desire.In my opinion you will get a smoother edge with a ceramic steel, however sometimes you need an aggresive steel to pick up the edge before putting it on a ceramic.
Thanks for your input. By aggressive steel, do you mean a diamond steel? Or just a regular honing steel? As far as I understand a ceramic steel is just harder than a regular steel and neither will take off metal from the blade (they just align it). A diamond steel will actually remove metal so its not recommended unless the knife is really dull. Is this right?
by aggressive steel i mean a regular honing steel. a diamond steel is a dangerous tool in most hands. it is extremely aggressive and will reconfigure or possibly round off the edge that is on the knife. if you learn the proper technique of "steeling a knife", you can go for a while before it needs reshaping by a professional.