I have had mine for 12 years and it stIn article
, Ivan
wrote:

"Ernie Leimkuhler" wrote in message
...
In article Kp51c.165037$jk2.606971@attbi_s53, Loren A. Coe
wrote:

Beecrofter wrote:
"Loren A. Coe" wrote in message
snip

another tip for novices, _patience_ is the key. talking to a butcher
may help but you will see/get difference techniques for everyone you
ask. also, the edge condition determines whether a steel can restore
the edge and i advise to start looking at them under 10x or so and
learn to recognize a good edge that is just dull. these two cleavers
surprised me, i did look at them and they looked fairly nice, just
dull. good luck, --Loren



I have 3 steels in a rack near my knives.
A diamond steel for actual sharpening.
A standard honing steel for regular maintenance.
And a "Butcher's" Steel, a mirror finished glass hard rod of high
carbon steel used to burnish the edge perfect.

Use all 3 in succession and beware the tomato that dares offend me.

How much life can we expect from a diamond steel?


I have had mine for 12 years and it still works fine