Most people don't know what a sharp knife is until they use one that a
chef or meat cutter uses every day.


Few people have a steel to keep them in shape too. Even fewer know how
to properly use one.


I own a steel but almost never use it - I prefer the little
diamond stick like a mini steel

http://www.leevalley.com/en/garden/p...t=2,2160,40710

Just a few swipes on each edge, a few times per year.

I also use it to touch-up the long serrated bread knives - it's a
bit tedious - one curve at a time - but it's once-per year.
and I don't know how else to do it ..

A full-sized diamond steel is available but a bit pricey :

http://www.leevalley.com/en/wood/pag...=1,43072,43079

John T.