I’ve been using the Idahone rod for the past year or so in my restaurant and have been absolutely amazed with how fantastic it is. I can’t see myself going back to steel after using this ceramic. 10/10 would buy again 👌
I have always wondered why you don't pull the knife down the steel rather than pushing against the edge as it would make more sense for aligning the edge. I have only seen Jacques Pepin do this but he does have a reputation for very sharp knives (which led to the famous Julia Child/Dan Aykroyd skit).
Go with the ceramic. It works best on super steels. Diamond will cut steel which is the reason for the scratches. I notice ceramic hones also come in different grits. Ceramic will also shatter if dropped.
It takes maybe two strokes per side, the longer you go the more likely you are to mess up. Two carefully done strokes per side is all you need. I use a smooth ceramic rod and hone before each use. Also it doesn't take much pressure. A gentle run down the tool is all you need.
@@panagiotisnikiforou1323 I've been studying this subject for a few hours and it seems from videos, comments and my own logic, ceramic is the best choice. It actual hones by pushing the edge back to straight, and is the highest grit to barely sharpen. So it straightens and sharpens. Generally most knives are sharpened to 1000 grit, so if you have a 2000 grit ceramic rod, you are basically just touching it up & smoothing it over.
I haven’t used a steel for 2-3 years. I’ve switched to ceramic and don’t see that changing. Mine is black and 3/8” diameter and about 8” long. Picked it up at a resale shop for $2. It’s all I use. I would be interested in trying a diamond rod but too expensive for my tastes.
Diamond rods are really iffy to me. The ones I've used are just fussy to me and unpleasant to use. That's just me and what I'm used to, but I'm always frustrated when I try to get a smooth edge with a diamond sharpening tool anywhere in the process.
Our testers preferred: -slightly rougher and smoother -a longer rod, because it was easier to get the full stroke from the base to the tip -less flare, because a more dramatic flare can get in the way of the stroke -Best Buy: I-da-ho(ne) 12-inch rod 😂😂😂
I was taught to hone knives in the very first restaurant I worked in back in 1978. I learned two things. First I 100% disagree with the his description of the 2 handed method show at the beginning. As long as you so it correctly it is a far more consistent blade angle and is actually safer than putting it a towel. The key is in the wrist of the knife hand. 2nd, you have to have a rod that is harder than the blade material. My knives have a Rockwell hardness of 63. No Steel rod can match that so a ceramic rod is the only way to realign the blade on a knife like that. I know why you teach it but I've used my method for over 40 years and have never had a problem or cut.
I worked in a butcher shop and use the same technique. For home cooks, I think there is that fear of having the cutting edge approach your other hand and the speed at which professionals perform the act. But you and I would do this multiple times a shift while many home cooks only sharpen their knives when they are basically a butter knives. So they might hone their knives once week at best. I don't think that is really often enough to get proficient for safety. I practised a bit with a dull knife and a dowel rod until the action was smooth and repeatable and would suggest anyone interested to do the same. It's just practice like sauteing dried beans and rice to get the action smooth and not make a mess.
Thanks for mentioning that the hardness of the knife makes a difference. I have seen bad reviews of good steels saying they "wore the honking steel out" with their knives. I use an old smooth steel on my consumer grade knives. I cringe everytime someone uses a ridged sharpening steel. If they actually looked at their blade using a Loop or microscope, they would never use on again.
I was taught a 3-2-1 technique for honing, 3 left/right, 2, 1. Once I'm underway and I know that I just need to touch up, I'll hit it one and one every now and then. I've always stroked from the tip to the handle, it let's you maintain a solid angle on both sides with speed.
I disagree with this too, I just cannot buy the idea that maintaining a reasonably good and effective stroke angle is that much harder with "two" moving parts. Also, it's not really two moving parts anyway, you're not swordfighting. This whole "one correct angle" cult is getting out of hand, too. I see it in woodworking especially. Start shallow. Did it get better? probably not, so go a little steeper. Better? No? steeper then. Better? yes? Do that one and don't worry about it.
All MIT did was to look at the knife edges with a cheap digital microscope that anyone can get on Amazon (I have one) to see the scratches the honing rods left. HINT: smoother rods leave smaller scratches which result in a smoother, sharper knife edge.
There is also a component to consider, at least that is discussed online: the hardness of the steel in the knife blade. Ceramic vs steel honing rods, no clue on their actual merit.
You can read the full review and see how every tested item scored on the ATK Web site, and your subscription helps support the work of the test kitchen. But here are the honing rod rankings: Bob Kramer Double-Cut Sharpening Steel -- Highly Recommended Idahone Fine Ceramic Sharpening Rod -- Highly Recommended -- Best Buy MAC 10½″ Black Ceramic Honing Rod with Grooves -- Recommended Wüsthof Honing Steel, Triple Rivet, 10″ -- Recommended Victorinox Swiss Classic 10-Inch Honing Steel -- Recommended Shun Classic Combination Honing Steel -- Recommended Chef's Choice Diamond Sharpening Oval Steel-10″ -- Recommended With Reservations OXO Good Grips Professional Sharpening Steel -- Recommended With Reservations Worksharp Culinary M3 Kitchen Knife Sharpener -- Not Recommended
It think it’s actually a square rod (4 sides total). I assume the “double cut” means that it has two finishes. So 2 of the opposing sides are rough and the other 2 are smooth. That’s why he said you’d have to rotate the rod 90 degrees to change to the smoothing side. If it only had 2 sides it would need to be rotated 180 degrees. Hope that makes sense.
I think this video missed the mark. I really would have liked to see what the difference was between the hardened steel rods and the ones that won. The diamond coating and the ceramic rods actually *remove* material whereas the nonabrasive rod is said to straighten out the apex of the blade.
He did mentioned that the diamond coated DOES remove more than it should. Though I feel the winning one those the same. Two sides, one side more rough than the other. So it removes a good amount, but the smooth side, smooths out what the rough side did. Which, again. Means it's no different than the runner up. Rods are always one of those items that aren't needed but are helpful. I've worked with Chef's that have told me that rods are pointless if you keep your knife sharp. It holds true to be honest. As long as you maintenance your knife on a regular basis. A rod isn't needed.
@John Smith I agree with everything except that the non abrasive steel rods or stone countertops remove material. I’ve seen it under a microscope, and felt it with my fingers. Cheap steel blades roll over making the J shape that I think was mentioned. The steel just un bends the J back to the V and doesn’t really take off any metal to speak of.
I feel like the steel actually will remove material, when sharpening or damage creates a rough enough burr for it to grab. A smooth consistent curl on the blade edge isn't really what I think of as a burr and I can imagine it doesn't do much in that case
I have a serious question to ask. What is the best way to sharpen a saraded knife. Please i don't want to throw away good working knives. Can someone answer my question. Thank you. Roger R.
My understanding is that most serrated knives will have the serrations on one side and a standard (ish) 15-degree angle on the opposite side. You can sharpen that opposite angle/side as you normally would; it gives a new edge within the serrations as you go. To be clear you don't do anything to the serrated side, unless maybe you want to strop it to remove any potential burrs.
It’s just like sharpening with a manual stone- maintaining the correct edge angle when honing is a difficult skill to acquire and maintain for the ordinary home cook / knife user. Sharpening / honing doesn’t need to be done often enough to get good and stay good. Just as I recommend the Lansky system for sharpening, I recommend the Füri Diamond Fingers for honing. These hold the correct edge angle automatically, result- sharp knives.
Probably not traditional ones, the kind that have a center layer of much harder steel. The qualities (shape, metallurgy) that make it take such a good edge are also characteristics that will cause the edge to chip or crack like glass. In general that steel in the core is much more like glass or ceramic: the edge flakes off, it doesn't roll so there's nothing to straighten anyway. If it's a modern knife that's just made in japan or in a japanese shape then you're probably good to go.
Really bad comparison!!! It‘s extremely important how hard is your knife steel you are working with. You tested the honing process with a cheap Victorinox knife it seems like… the hrc rating of this knife should be around 56ish. Good knives…especially japanese ones, tends to have a hrc rating of 59 to 66. The Bob Kraemer is made out of steel, which has probably absolute no effect on really hard steel. …Again: This is a really bad comparison for that reason because the hardness of the rod is essential! Go for ceramic with a fine grid or if you have a super hard Aogami steel consider to buy a „sinter ruby rod“
I've never understood how pushing against the blade would "realign" a J-shaped burr back to a straight tip. Stropping, which is done on leather and the blade pulled across, makes more sense to me.
I used to work part time in a butcher department. We would touch up with a honing steel because it was quick and a razor's edge from stropping can be a bit fragile (especially with super hard steel). And then there is the mess if you use honing paste on the strop. The honing steel is just a bit harder than the knife steel and it kinda pushes the distorted cutting edge back into shape. Basically you are using the ductile property of softer steels and "bending" the edge back into a straight line. This does not apply to super hard steel (like many very expensive laminated Japanese knives). That steel is so hard and brittle that a honing steel will take microscopic chips off the cutting edge rather that reshape it. Instead, sushi chefs sharpen their knives before each shift and have dedicated knives for each task. PS If you know a woodworker, the principle of turning a hook on a card scraper with a burnishing rod is the exact same principle.
Pushing against a hone won't straighten that burr. A pulling motion might work. A hone probably won't fix a severe burr. A hone will push it flatter. It will be less apt to snag during a cut. Use of an abrasive stone, rod, or diamond sharpener is needed to remove the burr. The blade will still have an irregular section where the severe burr had been.
@@jerrybobteasdale I hand sharpen my woodworking tools and kitchen knives (so my sharpening kit comes out a couple times a week). For kitchen knives the burr will not normally be J shaped. That shape results from actual sharpening and it is the sign that you can now sharpen the other bevel of the blade. Kitchen knives in use will probably resemble a zig zag. The hone alternately pushes the high points on each side until the cutting edge resembles a straight line. There is a limit to this as there will come a point that a honing steel will have no effect. At that point, there is no cutting edge left to re-align. The technique you describe is favoured by Gordon Ramsey and others and it is "safer". The other way is more efficient due to the direction of forces. Similarly, knife grinders (belt and stone) operate this way - into the cutting edge.
I see videos of chefs using the rod to sharpen a knife and immediately start cutting meat with the knife. Do these people realize there are very small metal filings on the knife? By cutting the meat with these knives the metal filings are wiped off in the meat. Not good.
If you are honing and not grinding, there is not enough to be concerned with. Honing is not "sharpening" as in making an edge, it is keeping it longer.
A lot of these review videos, especially the ones that were obviously done for the television program, are old. They've posted reviews recommending products that aren't even available anymore, such as the review of portable vacuum sealers. So while the price may have been whatever they're quoting when the segment originally aired, it's not that anymore. The other thing that happens, even with new purpose made for the internet videos, is they post an affiliate link, like to Amazon, and the sudden rush of popularity causes the stock on hand to get sold out and all that's left is 3rd party market sellers that were either already charging more than the "sold by Amazon" listing, or saw the sudden spike in interest and raised the price to get in on it, or have software that does that for them.
Geeze. You guys are using it backward. The sharp end of the knife should be facing up and you move the knife down. That is why there is a guard at the handle. So you don't cut youself. You are trying to straighten the blade, not sharpen it. Look how Gordon Ramsay does it. That said, at least one of them was a sharpening stone. It was ceramic and did not have the guard at the handle. I am surprised you would mess this up.
"A slightly rougher surface, to take a little more metal off"?? Ye gods, "honing" does NOT remove any metal! Honing is simply straightening the microscopic teeth of the cutting edge. "Sharpening, on the other hand, does remove metal, as you're grinding a new cutting edge, as versus Honing simply maintaining the alignment of those micro teeth. And, yes, a straight blade really does have "teeth". The teeth are an important difference between Japanese vs. European steel and the differences between the knives from each culture.
Prices given for anything can NEVER be guaranteed as they are not the ones selling the product. This applies to any and everything they show in their videos.
If they paid MIT to use their "high end" microscope, they got ripped off. That was basically a $10 toy USB microscope you can get off Amazon. What a joke.
@John Smith whenever I ask for something concrete as in FACTS the response is “oh “it’s out there, you just have to look!”. Oh yeah it’s out there alright, like on Mars!
@@sandrah7512 I would hope after all these years he's not actively helping with the tests. I've been a residential/commercial painter for 26 years. There's quite a few things I haven't done in years because it's "low level" work, and I make too much to do what "painters helpers" are paid for. But I'm still the one they come to when they have a problem. Because after 26 years, I'm unfortunately the expert.
I’ve been using the Idahone rod for the past year or so in my restaurant and have been absolutely amazed with how fantastic it is. I can’t see myself going back to steel after using this ceramic. 10/10 would buy again 👌
fake account
@@slorpy. what fake account? Dude I am a real person. Pull your head in and get a life.
@@funwithcars3154 that's hilarious. What made him say that? 😂
do u have the link to the rod u using?
@@dansaenz1825 a meth dependency would be my guess? 🤷🏽♂️
You need to talk about ceramic vs steel rod when it comes to different knife steel types like vg10 vs white vs blue steel etc.
the real question is why do glass cutting boards exist
Glass cutting board cartel boss: They're onto us, boys. *smoke bomb*
They are for serving cheese and charcuterie, not for cutting boards
They exist to sell more knives and sharpeners.
I have always wondered why you don't pull the knife down the steel rather than pushing against the edge as it would make more sense for aligning the edge. I have only seen Jacques Pepin do this but he does have a reputation for very sharp knives (which led to the famous Julia Child/Dan Aykroyd skit).
Go with the ceramic. It works best on super steels. Diamond will cut steel which is the reason for the scratches. I notice ceramic hones also come in different grits. Ceramic will also shatter if dropped.
It takes maybe two strokes per side, the longer you go the more likely you are to mess up. Two carefully done strokes per side is all you need. I use a smooth ceramic rod and hone before each use. Also it doesn't take much pressure. A gentle run down the tool is all you need.
Is the ceramic better?
@@panagiotisnikiforou1323 I've been studying this subject for a few hours and it seems from videos, comments and my own logic, ceramic is the best choice. It actual hones by pushing the edge back to straight, and is the highest grit to barely sharpen. So it straightens and sharpens. Generally most knives are sharpened to 1000 grit, so if you have a 2000 grit ceramic rod, you are basically just touching it up & smoothing it over.
I used a hotel chef's knife once and honed it. The chef was not pleased but also wasn't angry as he told me to never hone someone else's knife.
Haha, wow
I haven’t used a steel for 2-3 years. I’ve switched to ceramic and don’t see that changing. Mine is black and 3/8” diameter and about 8” long. Picked it up at a resale shop for $2. It’s all I use. I would be interested in trying a diamond rod but too expensive for my tastes.
Diamond rods are really iffy to me. The ones I've used are just fussy to me and unpleasant to use. That's just me and what I'm used to, but I'm always frustrated when I try to get a smooth edge with a diamond sharpening tool anywhere in the process.
Our testers preferred:
-slightly rougher and smoother
-a longer rod, because it was easier to get the full stroke from the base to the tip
-less flare, because a more dramatic flare can get in the way of the stroke
-Best Buy: I-da-ho(ne) 12-inch rod
😂😂😂
i guess Im kinda randomly asking but do anyone know a good website to watch new tv shows online ?
@Jad Scott thanks, I went there and it seems like they got a lot of movies there :) Appreciate it!
@Krew Peter Glad I could help :)
bot spam ^^^
I don't know where $48 came from for the Bob Kramer...most retailers I am finding sell it for 70
Thanks Biden
Hi America's Test Kitchen, You guys are awesome. I always get super good tips and info here. :)
You guys are awesome. I always get super good tips and info here.
I was taught to hone knives in the very first restaurant I worked in back in 1978. I learned two things. First I 100% disagree with the his description of the 2 handed method show at the beginning. As long as you so it correctly it is a far more consistent blade angle and is actually safer than putting it a towel. The key is in the wrist of the knife hand. 2nd, you have to have a rod that is harder than the blade material. My knives have a Rockwell hardness of 63. No Steel rod can match that so a ceramic rod is the only way to realign the blade on a knife like that. I know why you teach it but I've used my method for over 40 years and have never had a problem or cut.
This is good information! More education for me!
I worked in a butcher shop and use the same technique. For home cooks, I think there is that fear of having the cutting edge approach your other hand and the speed at which professionals perform the act. But you and I would do this multiple times a shift while many home cooks only sharpen their knives when they are basically a butter knives. So they might hone their knives once week at best. I don't think that is really often enough to get proficient for safety. I practised a bit with a dull knife and a dowel rod until the action was smooth and repeatable and would suggest anyone interested to do the same. It's just practice like sauteing dried beans and rice to get the action smooth and not make a mess.
Thanks for mentioning that the hardness of the knife makes a difference. I have seen bad reviews of good steels saying they "wore the honking steel out" with their knives. I use an old smooth steel on my consumer grade knives. I cringe everytime someone uses a ridged sharpening steel. If they actually looked at their blade using a Loop or microscope, they would never use on again.
I was taught a 3-2-1 technique for honing, 3 left/right, 2, 1. Once I'm underway and I know that I just need to touch up, I'll hit it one and one every now and then. I've always stroked from the tip to the handle, it let's you maintain a solid angle on both sides with speed.
I disagree with this too, I just cannot buy the idea that maintaining a reasonably good and effective stroke angle is that much harder with "two" moving parts. Also, it's not really two moving parts anyway, you're not swordfighting. This whole "one correct angle" cult is getting out of hand, too. I see it in woodworking especially. Start shallow. Did it get better? probably not, so go a little steeper. Better? No? steeper then. Better? yes? Do that one and don't worry about it.
If you have video of what they did at MIT that would really be educational, not to mention cool 😎
All MIT did was to look at the knife edges with a cheap digital microscope that anyone can get on Amazon (I have one) to see the scratches the honing rods left. HINT: smoother rods leave smaller scratches which result in a smoother, sharper knife edge.
@@perniciouspete4986 Lol, exactly. That was so dumb.
But how well does the knife cut through a pop can and then a tomato?
🔪🥫🍅
Bonus points if you are old enough to know this reference.
Yeah but you can't sharpen or hone a Ginsu.
but wait, there’s more!
pinapple! Can you airstrike a pinapple!
There is also a component to consider, at least that is discussed online: the hardness of the steel in the knife blade. Ceramic vs steel honing rods, no clue on their actual merit.
Which were the 3 metal honing Rods that came 2,3, and 4 for work use Buchering
You can read the full review and see how every tested item scored on the ATK Web site, and your subscription helps support the work of the test kitchen. But here are the honing rod rankings:
Bob Kramer Double-Cut Sharpening Steel -- Highly Recommended
Idahone Fine Ceramic Sharpening Rod -- Highly Recommended -- Best Buy
MAC 10½″ Black Ceramic Honing Rod with Grooves -- Recommended
Wüsthof Honing Steel, Triple Rivet, 10″ -- Recommended
Victorinox Swiss Classic 10-Inch Honing Steel -- Recommended
Shun Classic Combination Honing Steel -- Recommended
Chef's Choice Diamond Sharpening Oval Steel-10″ -- Recommended With Reservations
OXO Good Grips Professional Sharpening Steel -- Recommended With Reservations
Worksharp Culinary M3 Kitchen Knife Sharpener -- Not Recommended
@@seikibrian8641 thank you
testers prefer a 12" rod, you heard it here first
how do you hone with the 2 sided ones? without switching sides
It think it’s actually a square rod (4 sides total). I assume the “double cut” means that it has two finishes. So 2 of the opposing sides are rough and the other 2 are smooth. That’s why he said you’d have to rotate the rod 90 degrees to change to the smoothing side. If it only had 2 sides it would need to be rotated 180 degrees. Hope that makes sense.
I think this video missed the mark. I really would have liked to see what the difference was between the hardened steel rods and the ones that won. The diamond coating and the ceramic rods actually *remove* material whereas the nonabrasive rod is said to straighten out the apex of the blade.
He did mentioned that the diamond coated DOES remove more than it should. Though I feel the winning one those the same. Two sides, one side more rough than the other. So it removes a good amount, but the smooth side, smooths out what the rough side did. Which, again. Means it's no different than the runner up.
Rods are always one of those items that aren't needed but are helpful. I've worked with Chef's that have told me that rods are pointless if you keep your knife sharp. It holds true to be honest. As long as you maintenance your knife on a regular basis. A rod isn't needed.
@John Smith I agree with everything except that the non abrasive steel rods or stone countertops remove material. I’ve seen it under a microscope, and felt it with my fingers. Cheap steel blades roll over making the J shape that I think was mentioned. The steel just un bends the J back to the V and doesn’t really take off any metal to speak of.
I feel like the steel actually will remove material, when sharpening or damage creates a rough enough burr for it to grab. A smooth consistent curl on the blade edge isn't really what I think of as a burr and I can imagine it doesn't do much in that case
flared base is important!
I agree the flare will help guide your honing angle based on what type of knife you have.
The proper way to hone a knife is to have a friend hold the honing iron while you strike at them vigorously.
Fantastic.
Do I need multiple rods if I own multiple knife manufacturers?
My black and decker electric 3 HP. Grinder does a great job rather quickly
These ATK videos have become like Groundhog's Day.
15 degree angle? Not always.
Always enjoyable.
Why are you uploading retread videos?
I have a serious question to ask. What is the best way to sharpen a saraded knife. Please i don't want to throw away good working knives. Can someone answer my question. Thank you. Roger R.
My understanding is that most serrated knives will have the serrations on one side and a standard (ish) 15-degree angle on the opposite side.
You can sharpen that opposite angle/side as you normally would; it gives a new edge within the serrations as you go.
To be clear you don't do anything to the serrated side, unless maybe you want to strop it to remove any potential burrs.
When I looked using the link, it said this honing rod is on sale for $59.95. Just an fyi. 👍
It’s just like sharpening with a manual stone- maintaining the correct edge angle when honing is a difficult skill to acquire and maintain for the ordinary home cook / knife user. Sharpening / honing doesn’t need to be done often enough to get good and stay good. Just as I recommend the Lansky system for sharpening, I recommend the Füri Diamond Fingers for honing. These hold the correct edge angle automatically, result- sharp knives.
Marketing shill detected
Does Oxo not make a honing rod?
@@sandrah7512 Thank you Sandra!
@@sandrah7512 it appears that the product committed ritual suicide after its failure in this review.
Why don’t you tell us where we can buy these items or give us a web site that works with zip code?
It’s on Amazon bro
Perfect experts 👍
I liked it
The Mac Black ceramic honing rod is widely known as the best steel. Esp for Japanese knives.
Very useful!
PLEASE do something on OLIVE OIL, WHICH ONE IS THE BEST ONE TO BUY .!?😕🤨🤔🤔.🎀.
Here it is! ua-cam.com/video/t4QwfPVho3U/v-deo.html
Each UA-cam page has a SEARCH BAR to the right of the “About” tab.
Or in the main search bar, you could type:
“America’s test kitchen olive oil”
@Any One Just as important as what you buy is When you buy it(for cold pressed EVOO)has to do when it's harvested
Get first press extra v olive oil from a good region
@John Smith just read the article,didn't know that,thanks for the info
Does Lan not hone her knifes? People want to know.
Bob Kramer knife hone now 70 bucks after 9 months from posted video. Damn.
Do you only hone straight edged knives? What about serrated knives?
You can hone serrated knives but you'll need a different honer for that.
@@HumBugBear ty
I have never heard of honing a serrated knife. I would not think it’s possible.
I think they make special kits for that and I bet it's a pain. I always wondered the same thing.
Serrated knifes are unlikely to get dull because the sharp parts don’t touch the cutting board and you usually cut soft things with it
can't find the double cut for under $70 on sale.
Thanks Biden
Bob Kramer branded I assume
if he actually made it 50x the price
$48 ?? I clicked your link and it says its $116. on sale for $69.99
That was 3 years ago, prices change.
Hello
Can you use the winning pick on Japanese knives?
Probably not traditional ones, the kind that have a center layer of much harder steel. The qualities (shape, metallurgy) that make it take such a good edge are also characteristics that will cause the edge to chip or crack like glass. In general that steel in the core is much more like glass or ceramic: the edge flakes off, it doesn't roll so there's nothing to straighten anyway.
If it's a modern knife that's just made in japan or in a japanese shape then you're probably good to go.
@@jcarry5214 So a knife like a shun classic would work with it?
@@synthguy7774 Almost certainly. In fact it looks like they sell kits that include a steel honing rod so you're good to go I bet.
think I've seen this video posted at 3 times on youtube
I always thought those were files.
Gotta love hindsight....lol already have a wüstoff honing rod before watching this video 🤣
Really bad comparison!!! It‘s extremely important how hard is your knife steel you are working with. You tested the honing process with a cheap Victorinox knife it seems like… the hrc rating of this knife should be around 56ish. Good knives…especially japanese ones, tends to have a hrc rating of 59 to 66. The Bob Kraemer is made out of steel, which has probably absolute no effect on really hard steel. …Again: This is a really bad comparison for that reason because the hardness of the rod is essential! Go for ceramic with a fine grid or if you have a super hard Aogami steel consider to buy a „sinter ruby rod“
No one cares what you think
@@MikehMike01 :(
I bought one at a dollar store for $5 and it works as intended.
I've never understood how pushing against the blade would "realign" a J-shaped burr back to a straight tip. Stropping, which is done on leather and the blade pulled across, makes more sense to me.
I used to work part time in a butcher department. We would touch up with a honing steel because it was quick and a razor's edge from stropping can be a bit fragile (especially with super hard steel). And then there is the mess if you use honing paste on the strop. The honing steel is just a bit harder than the knife steel and it kinda pushes the distorted cutting edge back into shape. Basically you are using the ductile property of softer steels and "bending" the edge back into a straight line.
This does not apply to super hard steel (like many very expensive laminated Japanese knives). That steel is so hard and brittle that a honing steel will take microscopic chips off the cutting edge rather that reshape it. Instead, sushi chefs sharpen their knives before each shift and have dedicated knives for each task.
PS If you know a woodworker, the principle of turning a hook on a card scraper with a burnishing rod is the exact same principle.
Pushing against a hone won't straighten that burr. A pulling motion might work. A hone probably won't fix a severe burr. A hone will push it flatter. It will be less apt to snag during a cut. Use of an abrasive stone, rod, or diamond sharpener is needed to remove the burr. The blade will still have an irregular section where the severe burr had been.
@@jerrybobteasdale I hand sharpen my woodworking tools and kitchen knives (so my sharpening kit comes out a couple times a week). For kitchen knives the burr will not normally be J shaped. That shape results from actual sharpening and it is the sign that you can now sharpen the other bevel of the blade. Kitchen knives in use will probably resemble a zig zag. The hone alternately pushes the high points on each side until the cutting edge resembles a straight line. There is a limit to this as there will come a point that a honing steel will have no effect. At that point, there is no cutting edge left to re-align.
The technique you describe is favoured by Gordon Ramsey and others and it is "safer". The other way is more efficient due to the direction of forces. Similarly, knife grinders (belt and stone) operate this way - into the cutting edge.
It's like you people don't sharpen your knives every so often instead of using the steel, jeesh. You got a bad flat? Time to sharpen. /thread.
The more I watch ATK, the less impressed I am. Alot of their equipment reviews and or opinions are inaccurate. Just like this one.
wirecutter usually agrees with their picks but OKAY BUDDY WE LISTEN TO YOU instead
Have they tested air fryers yet?
air fryer are a waste of time and money
I spent $8
Her face when he said 12" rod, shaft and tip... 3:55
I see videos of chefs using the rod to sharpen a knife and immediately start cutting meat with the knife. Do these people realize there are very small metal filings on the knife? By cutting the meat with these knives the metal filings are wiped off in the meat. Not good.
I have been concerned about that too.
If you are honing and not grinding, there is not enough to be concerned with. Honing is not "sharpening" as in making an edge, it is keeping it longer.
90°? Can you or anyone else elaborate? I have a ton of shitty knives to test on and yet I would rather not.
So is the winner a sharpener or a honing device? Poorly named?
👍🏽
The best honing rod is a strop -- throw away your honing rod.
I would like to offer this comment as a sacrifice to the great algorithm, so that it might look favorably upon this video.
Why are the actual prices ALWAYS exactly $10.00 more than the prices quoted in the videos? This video is 4 days old!!!
A lot of these review videos, especially the ones that were obviously done for the television program, are old. They've posted reviews recommending products that aren't even available anymore, such as the review of portable vacuum sealers. So while the price may have been whatever they're quoting when the segment originally aired, it's not that anymore.
The other thing that happens, even with new purpose made for the internet videos, is they post an affiliate link, like to Amazon, and the sudden rush of popularity causes the stock on hand to get sold out and all that's left is 3rd party market sellers that were either already charging more than the "sold by Amazon" listing, or saw the sudden spike in interest and raised the price to get in on it, or have software that does that for them.
Thanks for explaining. That makes sense.
If they're going to recycle old videos in order to get clicks I wish they would recycle the more interesting and helpful videos.
Lolzzzzz. U had to go to MIT to use a magnifier. 😂 😂 😂 💀 💀 💀 💀
Geeze. You guys are using it backward. The sharp end of the knife should be facing up and you move the knife down. That is why there is a guard at the handle. So you don't cut youself. You are trying to straighten the blade, not sharpen it. Look how Gordon Ramsay does it. That said, at least one of them was a sharpening stone. It was ceramic and did not have the guard at the handle. I am surprised you would mess this up.
Here is a link to Ramsay's sharpening video ua-cam.com/video/SBn1i9YqN1k/v-deo.htmlsi=GXbf-J5nzlTm6hMM
"A slightly rougher surface, to take a little more metal off"?? Ye gods, "honing" does NOT remove any metal! Honing is simply straightening the microscopic teeth of the cutting edge. "Sharpening, on the other hand, does remove metal, as you're grinding a new cutting edge, as versus Honing simply maintaining the alignment of those micro teeth. And, yes, a straight blade really does have "teeth". The teeth are an important difference between Japanese vs. European steel and the differences between the knives from each culture.
It’s crazy how much prettier she is with longer hair
That price in not guaranteed now that you gave those results. More people watch your "top picks" than you may believe!
Prices given for anything can NEVER be guaranteed as they are not the ones selling the product. This applies to any and everything they show in their videos.
Who needs the nba playoff excitement?
Old bobs12 inch rod huh 🤔
Z
America's Test Kitchen
My Honing Rod from
ShunCutlery!?
California salutations
This video sponsored by Bob Kramer🤭🤭🤭🤭
Thought I saw Kamala
I have a review of paper clips on my site. See u there!
My top pick: A Whetstone.
Obsolete tech.
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Honing Rods? Really? You’re the opposite of excitement!
If they paid MIT to use their "high end" microscope, they got ripped off. That was basically a $10 toy USB microscope you can get off Amazon. What a joke.
Equipment expert? What are his credentials!
About 20 years of actually testing equipment. Not sure about before that, but he has almost 20 years of experience now.
@@lordgarion514 he gathers opinions from a small group of people, I doubt that qualifies his title as “expert”!
@@sullivanspapa1505
Numbers are irrelevant......
But they do have amateur home cooks, and professional chefs test things.
@John Smith whenever I ask for something concrete as in FACTS the response is “oh “it’s out there, you just have to look!”. Oh yeah it’s out there alright, like on Mars!
@@sandrah7512
I would hope after all these years he's not actively helping with the tests.
I've been a residential/commercial painter for 26 years. There's quite a few things I haven't done in years because it's "low level" work, and I make too much to do what "painters helpers" are paid for.
But I'm still the one they come to when they have a problem. Because after 26 years, I'm unfortunately the expert.
Poor logic by the writers, which makes this review suspect. Honing IS sharpening, but not all sharpening is honing. Com'on, get your act together!
Incorrect