considering the Red Steel II
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Anyone used the Red Steel 2? Wondering if this would be something I should have on hand for home hog processing.
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I keep a steel on the end of my apron chain, and use it regularly. That does look like something my son might like, as he dislikes pulling his blade down the steel towards his knuckles.
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Ridley Acres Definitely, get some kind of steel for honing. This type virtually eliminates the learning curve of a standard steel. I have never used this brand. I’m a fan of F. Dick steels, but this style is simple to use and effective.
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I keep a steel on me at the shop all day my opinion is F. Dick steels are the best and Bubba blade makes a really good steel. I’ve used a Truhone crosssteel it’s ok but was kinda awkward for me. But I’ve not tried the Red Steel.
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Ridley Acres It’s fast and hard to mess up, that is the advantage of using that steel.
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Thanks for the tips, I do have a steel on hand while meat cutting. I also have youngsters helping though too, and my thought was this red steel 2 would be perfect for them.
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for anyone that has a dedicated space for processing we had our steel hanging from the celling from a rope that went through two pulleys to a weight ,then it could be pulled down ,used by all then raised up out of the way
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craigrice That is inspector gadget/honey I shrunk the kids level of engineering!
