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just rub it with grain...you wont make it worse than it is,if too course now any thing will be improvement.
this thread has made me appreciate the extremely fine and bare steel I have got...thank...

blue is much better choice than orange...the orange blends into browns just too easily.

till the grooves are smother,not sandpaperlike old boys would bury steel in pot plant/garden for months to achieve same result. you are smoothing out the sharp edges so it rolls the feather edge...

yes I did spot the three dots.......very tidy workmanship as always.

nah its in the knife block at home...my field kit has plenty enough in it already,cambrian rabbiters steels in both sheath knives too.

today I paid princely sum of $6 for a bone handled sheffeld steel in 2nd hand shop...didint need it ,but couldnt resist...2 others are still there with $12 price tags.

yes all good...stoning you definately better off with correct angle,steeling is less sensitive but the more constant the better I believe.
I have wee lanski set that set angles...I get it out and...

the two on left ruin as many knives as stainless steel benches...if used wrong.... the one on right and the bottom one are great....the bottom blue one almost identicle to mine.LOL. grrr for first...

mate...try using steel away from you down onto table and stroke knife down and in towards you...a long steel and short knife is easiest...you can LOOK DOWN onto steel/knife and keep angle constant...

the very best steel I ve used for in the field was smaller than a big pen...rod fitted inside handle and turned around and screwed in place for use...got pinched/lost somewhere in distant past...Ive...