Butchers steel recommendations?

[r6demon]

Any recommendations on a good butchers steel, for use when breaking down a carcass?

I use the lansky on my hunting knives, but I need a decent steel for the butchers knives to maintain the edge?

I was talked into the Nisbets 12in one during a recent visit, but I cannot get in with it!

 

[slider]

I use this,very effective

 

[Jagged77]

Have one of these, works well and not too aggressive.

Victorinox - Sharpening Steel... https://www.amazon.co.uk/dp/B000IAZCWS?ref=ppx_pop_mob_ap_share

 

[Ratcatcher]

Try a car boot or flea market, paid £2 for mine

 

[Donkey Basher]

Have one of these, works well and not too aggressive.

Victorinox - Sharpening Steel... https://www.amazon.co.uk/dp/B000IAZCWS?ref=ppx_pop_mob_ap_share

+1 for these, bought one along with a Victorinox boning knife years ago & use it on all my kitchen knives from 2” paring knife upwards

 

[golfer65]

hi there i have three or for steels f,Dick is a good make ive had mine for best part of thirty years whilst butchering and now for maintaining my hunting knives
if you look for butchers sundries youll find good ones they aint cheep though but quality never is below id where to find some

https://www.butchersequipment.co.uk/media/logo/stores/1/Butchers-Equipment.png

 

[.25-06]

Any recommendations on a good butchers steel, for use when breaking down a carcass?

I use the lansky on my hunting knives, but I need a decent steel for the butchers knives to maintain the edge?

I was talked into the Nisbets 12in one during a recent visit, but I cannot get in with it!

What is it you don't get on with?

 

[r6demon]

What is it you don't get on with?

I just can’t maintain or get an edge with it. I have a 6in Victorinox which is far superior but a tad short and being a fine diamond coating, takes a while to get the really dull knives back. Also it’s a tad short for the longer blades.

 

[Tralle]

I just can’t maintain or get an edge with it. I have a 6in Victorinox which is far superior but a tad short and being a fine diamond coating, takes a while to get the really dull knives back. Also it’s a tad short for the longer blades.

A steel is not for sharpening, its intended to "straighten" (hone) the edge to extend the time between sharpenings.
Intended for use on knifes of softer steels.

Most professionals, I believe, use something akin to this to day.

The ceramic ones are some sort of hybrid abomination in my opinion.

 

[willie_gunn]

A steel is not for sharpening, its intended to "straighten" (hone) the edge to extend the time between sharpenings.
Intended for use on knifes of softer steels.

Most professionals, I believe, use something akin to this to day.

The ceramic ones are some sort of hybrid abomination in my opinion.

I have one of these mounted on the stainless bench I use for butchering, and they are very handy for giving the knife a couple of swipes every few minutes. Before I start butchering I normally run the knives over the Dick Multicut, which is my preference of all the sharpening steels.

 

[.25-06]

I just can’t maintain or get an edge with it. I have a 6in Victorinox which is far superior but a tad short and being a fine diamond coating, takes a while to get the really dull knives back. Also it’s a tad short for the longer blades.

The edge should still be sharp when to use the steel. The steel just lifts the sharpness to take the silver skin off. A coarse stone, 325 grit will quickly get an edge sharp

 

[Grand Slam]

Have a look at Game Larder, they sell a variety of steels and sharpeners. Landig products are hard to beat! Plus use the code AGM5 in your basket and get a discount courtesy of me!

Enjoy!

 

[r6demon]

I have tried with whet stones over the years and I just cannot get on with them. I have the lansky system as mentioned but time consuming.

 

[nell]

If not familiar withe using a steel there is the clicker(dummy steel) type , easy to use and very effective at maintaining an edge, available from most butcher suppliers.

 

[.25-06]

I have tried with whet stones over the years and I just cannot get on with them. I have the lansky system as mentioned but time consuming.

If not you, somebody, will have to use some form of abrasive on the knife edge to get and maintain the 'V' Take the time to watch Alex,'s videos and how to get an edge really sharp. Once sharp maintaining sharp will be easy with your steel. You'll soon run out of hairy arms when practising. Probably best to practice on a soft steel butchers knife till you get the angles.

 

[Tralle]

If not you, somebody, will have to use some form of abrasive on the knife edge to get and maintain the 'V' Take the time to watch Alex,'s videos and how to get an edge really sharp. Once sharp maintaining sharp will be easy with your steel. You'll soon run out of hairy arms when practising. Probably best to practice on a soft steel butchers knife till you get the angles.

Haha the hairy arms bit is so true

A warning: some of the stainless butchers knife can be a PITA to sharpen in my experience.

 

[Thoburns]

Bought a victorinox when I was an apprentice butcher almost 50 years ago, it still does its job today and that's to keep your edge not putting an edge on. I found when cutting on a wooden block you didn't need to use the steel very often but poly tops kill your edge so a touch or two on the steel very often is required

 

[Dazb1967]

I use a steel on all my Kitchen and butchers knives as and when required, They're bevelled edge knives and have never seen a Whetstone or any other sharpening system other than a steel, I would never use a steel on my flat grind hunting knives but my kitchen knives are over 20yr old now and a quick rub over with a steel is all they have ever needed

 

[Klenchblaize]

Purchased more out of curiosity than need:

Yet to use it!

K

 

[ABL]

I use a steel on all my Kitchen and butchers knives as and when required, They're bevelled edge knives and have never seen a Whetstone or any other sharpening system other than a steel, I would never use a steel on my flat grind hunting knives but my kitchen knives are over 20yr old now and a quick rub over with a steel is all they have ever needed

Why would you avoid using a steel?