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> On Apr 17, 2015, at 6:23 PM, Peter Evans  wrote:
> 
> Me too. I use a 1000 grit King, works well. My touching up on a ceramic
> "steel" is less successful, probably because my wife never puts a knife to
> the steel (as well as my poor technique). But off the stone - great.

My kitchen knives get treated to a ceramic "steel" on a regular basis.  The
carbon knives usually only see it if the smooth steel can't rescue the edge. The
stainless knives, my wife's, periodically need to visit the diamond steel for a
little shaping before the ceramic. Even my shop knives come upstairs for the
same treatment.  I find the steels very effective, but then I have been using
them for about 20 years and have certainly improved over the years. I also have
the lanky deluxe (http://www.sharpeningsupplies.com/Deluxe-Lansky-
Sharpening-System-P102.aspx">http://www.sharpeningsupplies.com/Deluxe-Lansky-
Sharpening-System-P102.aspx) system ($10 at an anteek maul) that I have used
a few times and it works very well.

Bill