Challenge steel

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FRJ
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Challenge steel

Post by FRJ »

Here's an old Challenge Steel I happen to be using now.
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Re: Challenge steel

Post by Miller Bro's »

That's cool Joe!
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Re: Challenge steel

Post by gsmith7158 »

Joe do you sharpen any of your pocket knives with the steel or is it strictly for kitchen knives?
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Re: Challenge steel

Post by FRJ »

Hi Greg,
the steel doesn't actually sharpen an edge, it only realigns the edge.
I have many steels of different lengths including some just a few inches in length for smaller blades.
And I have used the larger steels with my pocket knives on occasion.
Steels are a great tool for controlling a blade edge. They have been around a long time and they are just as valid now as ever.
They were sold in every carving kit back in the day and everyone understood its purpose but people began to loose the skill of knife sharpening, which precludes the steel, and its value just faded away. Enter the electric knife sharpener. ::dang::
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Re: Challenge steel

Post by Colonel26 »

Very cool Joe. I have three F. Dick steels that I use all the time. Two have a wood handle and one is stag with a brass steer head and ring. To me they are just about indispensable for keeping a pocket knife sharp.
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Re: Challenge steel

Post by Quick Steel »

Joe, just as you explained I was taught that the steel was for realignment of the edge which goes to preserving the sharpness for a longer time.
Then I noticed in recent years chefs' steels being sold with diamond abrasive. If people start whipping around those diamond steels on their kitchen cutlery-imitating the pros on TV- an aweful lot of cutlery is going to have a very short lifespan.
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Re: Challenge steel

Post by tongueriver »

I have a steel from my maternal grandfather's butcher shop- nothing remarkable about it. I also have a slick that is interesting. LUTZ FILE & TOOL CO., CINTI, O. stamped into a long and complex stepped steel ferrule and leather washer blade buffer/stopper. Sorry I am unable to furnish a photo at this time, but I really like it.
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Re: Challenge steel

Post by FRJ »

Thanks for your replies, guys. ::tu:: ::tu:: ::tu::

Since I won't have to deal with snow tomorrow I can take some time and photograph my steels.

I hope others will show some steels too.
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Re: Challenge steel

Post by tongueriver »

Re: the Lutz slick. The 'blade' is 8.5 inches.
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Re: Challenge steel

Post by FRJ »

tongueriver, that one appears to be home made, but it undoubtedly served your grandfather very well. The shaft is probably hardened. Which reminds me of a cooking video I was watching when Chef Jacques Pepin was cutting something and realized his knife wasn't as sharp as he wanted it to be and he grabbed another knife and "steeled" his using knife on the back of it.

Very good serviceable tool, tongueriver. ::tu::
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Re: Challenge steel

Post by FRJ »

Here are two very small steels, with small knives.
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Re: Challenge steel

Post by FRJ »

Here are some large steels. The longest one, which is a Russell, is 22" long with a 16" blade.
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Re: Challenge steel

Post by FRJ »

Some smaller steels. With blades 6 to 9 or 10 inches.
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Re: Challenge steel

Post by Miller Bro's »

Excellent assortment of steels and kitchen cutlery Joe!

That reminds me about twenty years ago I was repairing a customer's faucet I needed a large screwdriver and he said wait I have one in the kitchen, he comes back with a two foot long steel :shock: :shock: :lol:

Long story short I didn't use that as a screwdriver but I asked him about where he got it and told me his son was in the meat butchering industry and he gave it to him and he never used it. I told him it was a valuable collectible not to mention a usable tool, he insisted I take it home with me and he gave it to me as a gift!

Someday when I find it I will post a picture ::tu::
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Re: Challenge steel

Post by FRJ »

Thank you, Dimitri. I hope you find the steel, I'd love to see it. ::tu:: ::tu::

Great story by the way. ::tu::
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