Kitchen sharpening steel recommendation

[archer wapiti]

Looking for a good one to try that is reasonably priced.
Not looking for opinions on whether they are worthwhile (as opposed to other sharpening systems/methods), but if you use them and like them, what do prefer?

 

[adamm88]

I use a ceramic "steel", i think it was around $30, look at chef knives to go, im sure thet sell then


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[Cody Lightfoot]

As far as I know and have been told, a steel only straightens the edge of the knife, between sharpenings. You need both, not one or the other. I sharpen mine on a stone and then hit them on a steel before I use them, until I feel that they need a touch up on the stone again.

 

[archer wapiti]

As far as I know and have been told, a steel only straightens the edge of the knife, between sharpenings. You need both, not one or the other. I sharpen mine on a stone and then hit them on a steel before I use them, until I feel that they need a touch up on the stone again.

That's my understanding as well.