:-)

http://www.ehow.com/how_2282_sharpen-kitchen-knives.html

Kitchen knives should have a fairly coarse edge. I generally never hone them past medium which is about where a sharpening steel would put it.
Butcher steels are the long steel rods used by chef’s to maintain an edge on kitchen knives. Butcher’s steels are also available with ceramic or diamond-coated rods.
http://knifeoutlet.com/sharpening.htm


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Note added at 10 mins (2005-11-22 16:51:56 GMT)
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http://www.redhillgeneralstore.com/A31255.htm

Sharpening steels come in a variety of sizes. Knives are sharpened by drawing them (while applying slight pressure) across the steel at a 20- to 30-degree ...
www.askthemeatman.com/knife_steels.htm

Home sharpening methods include using a sharpening steel, drawing knives across a flat sharpening stone, or using a commercial knife sharpener. ...
www.ehow.com/how_2282_sharpen-kitchen-knives.html

Hold the sharpening steel vertically firmly in your hand. ... The best knives are made of a high quality steel alloy and come razor sharp from the factory. ...
www.chefdepot.net/knifesharpening2.htm

All knives lose their edge over time, even if you use a sharpening steel on a regular basis. Periodic sharpening by professionals will ensure that your ...
www.precisionknifesharpening.com/

That's how I call this thing in my kitchen drawer.

Keywords knife hone steel = 135,000 Gogles

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Note added at 13 hrs 53 mins (2005-11-23 06:34:49 GMT)
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I received this thing together with a fabulous set of knifes/cutlery as a gift from a professional chef. That's how he called this gizmo.