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January 20, 10:02 PM [GMT -5]

Seems that the writer has only been using the newer blades when it comes to using the 'steel'. I'm 60+ and as a boy used mild steel cuting blades on the farm. The 'steel' not only straightened the cutting edge but ground some of it off to sharpen the blade. The 'steel' was harder than the blade thus sharpened it every time used. I have numberous knives passed on from my folks. Use the steel on them before I use them. Can do a ham or turkey better than any of the newer knifes. And I have a few that have been given to me.
He also says to not sharpen towards yourself. Good idea. But. The older 'steels' that were made for sharpening were cut for drawing the blade towards yourself. We knew how to keep our hands out of the way.

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