The edge of a knife often does not wear away; it folds over on itself. A knife-edge is microscopically thin - much thinner than a human hair. The impact of cutting causes the edge to fold over on itself. A traditional sharpening steel does not sharpen; it maintains the edge by unfolding it and eventually a new edge will need to be re-shaped. However, we do now have modern "diamond steels" that do really sharpen your blades and replace the dull edge. more..
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