Knife Knowledge: How to use Honing Rods. Do you use on Japanese Knives?
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- Опубліковано 14 чер 2021
- It's always a big question, how do you use a honing rod? Can you use one with your Japanese knife? Do you get steel or ceramic? Do you get smooth or one with texture? We answer all of these in this video.
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Great episode Greg! Thanks
Thanks for finding us again. I know your life is busy.
Fantastic training information.
Glad it was helpful!
Excellent video!
Glad you liked it! I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
top video . explanations , narration , top .
Thank you so much! Thank you for your support.
Honing STEEL only straightening your edge but Ceramic Sharpening Rod and Diamond rod can sharpen and bring back a dull knife. I use them for years for double bevel knife.
I agree. The different ceramic and diamond rods do come in different grits and therefore can be used to sharpen. But we were trying to focus on what a honing rod does. Sorry for the confusion.
I just got a couple: one ceramic and one alloy I guess diamond rod. I’ve been wanting to learn how to use it properly. Nice video by the way.
It really does make a difference. So fast it really does help out.
Just came across this video today, Greg! Another good one! BTW, this is the skinny dope on the butcher's honing rods or "steels". If the rod is actually made of steel, whether it is smooth or grooved, those work best on the softer steels found in European knives like Wustoff, Henckels, etc, and cheaper stuff like Chicago Cutlery. Those traditional "steels" are not as hard as some of the Japanese steels out there which often are 63HRC+. They can actually do more harm than good on hard steel. That's when the ceramic rods come into play. They are WAY harder than any steel, and I find that most of them are about 1200 grit (ANSI). These ceramic rods work great on the harder steels, as they actually do indeed "cut". So bottom line.....soft steel use the old school butcher's steel/rod. Hard steel, go with ceramic rods. LOVE watching your videos, BTW. As a knife maker and someone who zens out on sharpening, your videos are well done and informative!
First of all, thank you for taking the time. You actually make these things and that's just absolutely incredible. I appreciate your support and will always appreciate comments. I do think that I am aware of what you said now but maybe was learning about the information at the time of this video. I think one day all of these videos will be remade with some experience behind them. I am on a journey and I try to share with people what I'm learning. I am by no means an authority on anything. It's incredible that you took on the entire humongous task of making a knife. That's just really amazing. I'm glad that I can entertain me weekly and I appreciate it so much that you support us! Thank you
I hood mine sideways and keep my wrist the same and can go slow or fast . These rods get it done , haven’t had an issue like scratching or not finding angle .
I'm glad you're getting the most out of it!
@8:00 is now I do it and sometimes just one side for a while 😂, then the other side , then back and forth and it’s done and it will certainly be dangerous sharp . Don’t even use a strop anymore since I got the rod
You still need a strop after you have sharpened your knife to just remove the bar. Especially on knives that are a 60 or lower in hardness.
I use that mac rod at my job. I love it, only wish I had a longer one. Maybe one with flatter edges as well. Excellent video
You might not remember this, but you are the one that actually recommended this rod to me over a year ago.
@@nadm haaaaaa that’s awesome! I didn’t remember. I love your confidence now on camera. Your really kicking ass
@@jessebeatson2663 here's a secret, this channel is just monetized. If you want to hook a brother up, watch all my videos and watch the commercials. It's a slow process. We are going to shoot a video to thank everyone. The money is very little but the channel is growing.
@@nadm anything to help you out. I’ve been enjoying the videos for a while. I’m literally watching them now. I got you dude.
@@jessebeatson2663 Thank you
They work great for taking off a burr and touching up and polishing . Depends on the time but I like the one I got and it was super cheap , like $6 . It kinda polishes after a while . Of all the quick methods to bring back sharpness I lie the rod the best . Of course a system to hold an angle like the worksharp precision or ruixin pro could be better but for a quickie or taking off a burr . Ceramic rods
I like the strap with diamond emulsion to really refine the Apex
I'm a trained butcher and can do the fast "show" thing but it takes a lot of time to learn to do safely and I don't scratch up the blade. Wouldn't recommend the occasional user do the fast method towards them, your method is fine. I've honed everything from a Swiss army knife to hunting knives to most kinds of butchers knives but never expensive Japanese chefs knives. I'd make sure I was confident with less expensive knives before I attempted the Japanese knife and make sure you can feel the bite of the grind before you start dragging it up and down a honing steel.
Thank you. You are correct. Thank you for commenting in coming to the show.
I always do edge trailing when honing. Imo I see it as pushing a damaged edge into itself with edge leading honing.
In my video, day in the life of a knife, we see the knife just spring into life using it with Edge leading. I don't think there's a wrong answer. I've definitely gotten it from above 300 down to sub 200 scores. To each their own. I don't think you can go wrong with your technique
@@nadm I will check that video out later.
I used to love honing rods. Now that I keep my knives extremely sharp all the time, I never use them. Be it steel, diamond or ceramic, it is mostly more coarse than what I sharpen with.
If I need a slight realign or freshen up I go for a strop (perhaps with compounds) or do a touch-up with stones. I've found this keeps them much better for me. If you're one of those that sharpen knives only once or twice a year at 1000k grit, you will probably get a lot out of abrasive honing rods. I'm just not one of that category.
I have a different video where I used one and I did really well just for honing. I do think the other ones are a bit too aggressive.
Have you tried the nano-strop from nano hone? Not sure what category it'd fall under, they market it as a steel alternative I think? But 600 or 1500 grit resin bonded diamond should cut pretty good so might be good or maybe better to just break out a stone.
No but I really do want to. They're not cheap but I really do want to
Does edge-leading or edge-trailing strokes affect honing results? I always do edge-trailing to make sure I don't get cut accidentally. Then I realize almost everyone else does edge-leading strokes....hmmm.
That is an excellent question. Since you’re not trying to raise a burr, And you’re really only trying to realign the edge, but I don’t think it would matter. If you were actually trying to sharpen then science has shown that Edge leading is Best up to 8K grits
Isn't the Black Ceramic Honing rod more appropriate for Japanese knife?
It depends on what it's made out of. Just not a sharpening rod. Make sure I'm using a homing rod. Typically they're about a 3000 grit.
How do you determine the 16 degree honing required for my Shun knife?
The company listed that is their angle on the website
@@nadm no, my question is, how to make the 16-degree angle when you hone? I have had all German knives before getting my Shun!
@@gosman949 guess or guide. They make angle guides. You can photograph yourself or use a mirror
Who makes that Japanese knife that you're using?
Yoshikane
@@nadm Thank you
Real question here ; Could a steel honing rod really scratch your japanese knives? Isnt a honing steel supposed to be softer (HRC < 60) than a typical japanese knife steel? (HRC > 60).
I'm a professional cook and i'm not quite sure using a honing steel at work will keep my edge straight.. Most of my co-worker use european style knives. I don't.
I wonder if taking my leather strop to my job is a better solution?
I agree that it would depend on the actual steel in the hardness of the holding rod. I'm a little bit more partial to the ceramic ones myself. So I do think you're gonna have to do what you said and compare the knife to the steel
Seriously nine minutes? It's first side, second side, first side, second side and you are done.