Bahco Knives

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Originally Posted by Tahr

I went to school with Jethro.
Did you know that he invented the seed drill?

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Some people do know their history,:)

The original agronomist, our friend Jethro. I named a wheat variety after him some years back. Tull. Unfortunately not a very successful cultivar but not bad germplasm.


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Originally Posted by Micky Duck

That's interesting...try changing your steeling angle. My work mate has been getting me to sharpen his knives and it had me buggered how they got so blunt. Once I chucked out his draw through tool much better but they keep coming back with huge rounded shoulders...then I saw him use steel. It's my firmly held belief that your knife should just about lay down against the steel when stroking it. (The back edge of blade closer to steel) You are after all just trying to restraighten the tiny bent bits on very edge of blade. If your knife is at closer to right angles to steel you are rubbing the sharp bit off. The only way I can discribe that is with hand flat curl tips of fingers over....that's a worked full blade.by steeling you are unrolling fingertips back straight again.

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Small gains or what you should have been doing ages ago. It does make a difference. Some things stare you in the face and you never recognise it. The benefit of the Forum. Some one always has a bit of knowledge to add to the knowledge pile.

The tradional "Rabbiters Steel " would be the ruin of many a knife.

Might as well use an old chainsaw file - not much differance in texture or roughness.

A steel liberated from your local meat works is a much better tool - the smoother the better

Cambrian 14" butchers steel - these come in "cuts" usually 3, fine #4, extra fine #5 or polished #8. Various lengths the longest is 14" and while it's a pest to transport it is the one you need for long knives like chef knives or long filleters.

I have a #3 and a #4 cut, either will do but for kitchen knives that go through the dishwasher and get used on dinner plates etc (which is real hard on an edge) the #3 does the business.

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Originally Posted by fawkes

The tradional "Rabbiters Steel " would be the ruin of many a knife.

Might as well use an old chainsaw file - not much differance in texture or roughness.

A steel liberated from your local meat works is a much better tool - the smoother the better

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When I was shepherding we used to rub our steels on a brick to smooth them down.

(later: I see I have said that before)

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Originally Posted by Tahr

When I was shepherding we used to rub our steels on a brick to smooth them down.

(later: I see I have said that before)

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I too use a polished honing steel but couldn’t find a smaller compact version I could take hunting. I’ve since put a chainsaw file in a cordless drill and held the flat side of a grinding disc against it while both tools are rotating, then when the grinding teeth are gone I just use varying grits of sandpaper with the drill till polished nicely. Works a treat!!

Yeah the guys at the local freezing works do like their steels right.
It is quite funny to see them doing the job.
Do their station rotate to next, some slow careful stokes with the steel on their knife and back into it. Rinse and repeat.
Look like a serial killer I reckon lol

A chrome plated screwdriver works well.
Hard and smooth

Buck edgetek flip stick is a great compact steel, 3 sided from 325-1200 grit, $120 though.