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hm... like, an electric sharpener, or... the hand pull ones.
the "sharpening steel" is actually only used to hone the edge, to maintain its sharpness. as you use your knife, the edge of it starts to bend/curl, which is the cause of dullness. the steel is simply used to push it back up/unroll the edge to bring it back to the sharp point.
but once your knife becomes actually dull, the sharpening steel isnt going to bring that edge back. in which case, an actual sharpener is used to physically SHAVE off that curved/round dull edge off, leaving a new edge.
as for the sharpening steel, because the japanese knives are thinner and have a different blade angle, when using the steel, you need to adjust the angle in which you use it. (but you can use the same steel for any knife because its just a stick lol).
japanese knives are roughly 16 degrees, and german are roughly 20. (i cant remember exactly, but i think those are very close).
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