He seems to be back. But a few days ago he again cleared the decks of his ebay store. Yes, it's the same guy.
He does that a lot, it seems. Last time was around Xmas, if I remember correctly. He was gone a good month or so!
Glass rods are also relatively brittle but are much less abrasive and mainly realign the edge.
Steel rods are less brittle but the grooved steels are far too aggressive and tend to damage edges unnecessarily while the smooth steels take forever to really make a difference. Also, they will scratch against very hard blades. I have a smooth steel that I use when I'm cooking away from home.
I think lot of people get confused on what stropping is does.
I like the stropping.
I can't seem to do any ordering at metalmasters. my cart keeps going empty when I check out...
steven: I will check out the ikea one just to get a feel of it.
tk: Good info there. Thanks Can't find any smooth steels around here. They'r all grooved, the diff is just how much groove they have.
Is a bocosilicate rod the same as a glass rod? I think I'd like a look at a glass rod up close haha. So what do you guys actually use in your kitchens?
Borosilicate rods are glass rods. The one from Hand American is very popular. For softer steel, where a honing steel is needed, I'd suggest the F Dick Multi-Cut. I think the time it takes to hone an edge with a steel is a good thing, because it doesn't change so much, so you have less chance of slipping and really screwing something up. But then again, I grew up with a set of French knives and a steel, so I'm partial to the concept when applied properly.
I strop my knives at home. I just take them home and deal with sharpening/maintenance/edge alteration there. If my edge can't survive a hard day's use, I screwed it up!