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Stopped using a steel for six weeks, holy difference
Tbh I always thought a honing steel was just for show, figured the edge was the edge. Then my old one chipped and I said screw it, I'll just sharpen on the stone every morning instead. Six weeks in and my steaks cut cleaner, less tearing on the fat cap, and I'm not fighting the knife on rib bones. The steel was honestly just muscling the edge back, not actually fixing it. Anyone else ditch the steel and go straight to a stone for their daily routine?
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barbara_butler12d ago
Funny how we all treat the steel like it's some magic wand when really it's just slapping the edge back into line... Turns out actual maintenance works better than pretending. Six weeks of morning stone work sounds like a ritual, but hey, if the steaks are cutting better, more power to you.
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