Topic: Use of a steel to renew the edge of a reed knife between sharpenings.
I have, for many years used a steel, or burnisher, to "groom" the edge of my reed knife between sharpenings. It's really amazing how, by manipulating the burr on the edge of the knife's blade, you can "re-sharpen" the knife (about 4 times, in my case) between sharpenings on a stone or with ceramic sticks.
To be clear, I'm talking about renewing the edge of the knife on a piece of rounded, hard, polished steel WITHOUT REMOVING METAL FROM THE BLADE. As I said, I've found that the performance of the knife's edge can be restored BETWEEN the normal sharpenings on a stone or other metal-removing abrasive surface by using such a tool.
I have aquired an inventory of these tools and will be introducing them as a new product very soon. In order to maximize the value of the tool to the buyer, I will be including with each "Knife Edge Groomer" an instruction manual. Although I can certainly write an instruction manual descibing my own technique for using this tool, I'm sure that many of you use a steel of some sort and I would be very interested in hearing about YOUR technique, or procedure for restoring a knife's edge with one of these devices. I would be using your "disertation" as input for my instruction manual, so your comments may be quoted or incorporated in the manual in a less direct fashion. I would not be quoting you by name, though.
My thinking on this is that the more "sophisticated" my knowledge base of various techniques, the better the instruction book I'll be able to write. So please let me know about your individual technique.
Crispin's Creations and Accessories
freelance oboist. Mississippi Symphony Orchestra