English to Romanian Other Safety Safety policies

Steeling is often recommended to be performed immediately before or after using a knife, and can be done daily. By contrast, knives are generally sharpened much less frequently. A traditional smooth honing steel is of no use if the edge is blunt, because it removes no material; instead it fixes deformation along the edge of a sharp blade. There has long been speculation about the efficacy of steeling (re-aligning the edge) vs honing (removing minor deformation with abrasives);
http://en.wikipedia.org/wiki/Steeling
http://en.wikipedia.org/wiki/Knife_sharpening#Steeling