by Gwion » 07 Mar 2015, 9:01 pm
One word... no.
Just no.
Don't do it.
Anything that takes a lot of steel off your blade is bad. Got lazy for a while and ran a few of my knives over diamond hones when ever they got a bit dull. Over a year or two i could see them dwindling away. Tested plenty of pull through types on cheap knives... ever seen the profile on an old Whiltshire stay sharp that's been in and out of the scabbard for years??? Do you want your knives looking like that???
Gone back to my tried and true method of stones/steels/strops. Once a year, yearly in the new year, i re-profile the edge whether it needs it or not (taking minimum off, just a fresh bevel), then it's just a steel for the rest of the year, every time i pick up the knife; if it gets out of shape a few strokes on a fine stone to clean it up.
I'll never split a hair with my knives but have no trouble what so ever cutting what ever i need to cut.
Just no, i say. Take some time and learn to use stones properly. I was taught pretty young when cutting ebony with a block plane in a violin work shop. Was on the wet wheel at least twice a day and the stone and strop about 3 times in between... got in trouble if he didn't see me sharpen it regularly, just 1/2 a hairs width off the edge.
Point is, keep the edge clean and straight and you wont need to remove much steel.