Sharpening Steels. The reason I bring up the subject is that there are so many different ones on the market and there are those that do indeed actually abrade the steel to improve the edge and there are those that are said to only align an already well honed edge. Currently I have some of each variant along with a couple of ceramic models.
One of my favorite makers of butcher/sharpening steels is the F. Dick Co. of Germany. Just about every meat cutter I've met and most of the people in the restuarant trade that I've gotten to know seem to use that brand of sharpening steel more than any other. Not at all saying that they are the only good one out there but I've yet to find one better than those made by Frederick Dick Company of Germany for my personal use.
One of the F. Dick steels I have and use fairly often is the F. Dick "MULTICUT" model. It is oval/eliptical in shape and has 2 different sides to it. The one primary feature I like about the MULTICUT steel is that it does seem to actually abrade as well as burnish the edge of a knife. It seems to really help fixed blades for food prep. There are a lot of new sharpening steels on the market in the past 3 years. There are a lot of diamond impregnated steels and I'm seeing more and more high quality ceramic steels than I used to.
So what is your favorite steel? Does your steel sharpen and/or abrade the blade? And please give us a name brand. I also have an F. Dick Poliron steel that is a super slick, super hard surface. All it does is to truly align the edge>> that is an edge that is already somewhat sharp to begin with.
Also tell us if your sharpening steel is one you find to really help in the sharpening process?