Thank you for correctly telling people this is a honing steel, not a knife sharpener like a lot of UA-cam folks misrepresent. However, this is ATK so I expect nothing less :-)
The whole purpose is to change your knife so that it cuts better. Most prople call this making it sharper. Whether it's done by shaving bits of metal off, or making the edge straighter, it's still sharper.
Another thing you can do to help is fold up a damp towel on the cutting board and place the tip of the steel on the cloth. This helps prevent the steel from shifting around while you hone the knife blade, enabling you to keep a correct angle and pressure easier and longer.
Yeah... thats not how we were taught in culinary school lmao. I went to Le Cordon Bleu btw,did the patisserie and baking side but we still had to learn basic knife skills and basic french cuisine as part of the degree program. Where did you go for schooling?? Im insanely curious since Le Cordon Bleu doesn't exist in the states anymore so Im not super keen to what other programs are available these days.
In what culinary school teaches like that has anyone asked a smith ? what steel is the knife what steel is the Honer we can go on all day you will never use it right with a tiny nub denting a cutting board
It’s always best to do one pass on each side instead of more than one pass. The burr of your edge gets pushed to one side and then you correcting it is way harder
My grandpa used to be a butcher and I thought whenever he did this it was a quick and easy way to sharpen the blade before cutting. I asked my dad why I’d never seen him do it and he was like “are you kidding me? I don’t have the skill to use one of those. Not like your grandpa.” He then explained the nuances of sharpening and honing knives and why my grandpa made it look so casual
I personally like doing this reverse so I’m dragging the blade backwards to what she is doing. This pulls the rolled and bent tiny parts of the blade back into alignment like a comb almost. Then, I run the knife the “normal” way. This trims off the frail bits of metal that were combed up much faster and I tent to get a better edge. To each is own though
I have seen this exact method few yers back I’m thankful I take good care of my knives, no dishwasher,don’t use the blade side to scrape up small foods to transfer to the skillet, I use a magnetic bar for easy access to get the right knife. My knives are quality, I’m taking care of them, I love a good sharp knife. Great Video
Ok ma’am, amazing videos but I have to ask, where do you get your tops from?? This is not the first video where you have a super cute blouse and I can’t find that kind of style anywhere..
Some steels, especially if it came with the knife, have the metal guard width set so that when you place your edge on the steel and lean the blade against the guard that gives you the correct honing angle for your knife.
this is wrong and makes absolutely no sense, the angle will depend on how far up the blade you lean the knife against the guard. you could technically hold the knife (nearly) perpendicular to the rod and still touch the guard edge with the blade of your knife.
@@chandlerwitt5694 how do you know I'm damaging my knives? I have been honing my knives for over 10 years at this point, and yes, in the beginning I made more harm than good to my knives, but I think I've got the hang of it nowadays;)
@@chandlerwitt5694A honing rod cannot damage a knife. The only metal it removes is defects in the edge. The rod is just a gentle way to remove burrs and slightly shift your knife edge back or forth until it’s straight. Everything a honing rod does, can be undone by using it on the other side of your knife.
@@chandlerwitt5694 As long as it cuts well, the blade is fine. Most people do much worse to their blades in use and cleaning than they’ll ever manage with a honing steel.
At the cattle disassembly plant I worked at in my youth, we drew the blade away from the handle of the steel. But in the "heat of the battle" we didn't have time to find a flat surface. Do it enough times and you'll get the hang of it.
Aye it is. Sorta thing that looks easier than it. I wonder if the people whining about it have tried Of course it's not complicated, its simple. But easy and hard, are not the same thing as simple and complex. The angle does have to be about an exact 45 degrees (through the entire stroke)which is tough not only because the metal can be heavy and awkward, but you have to rub it in a rough manner because of the way the grain lies (so it skids and sticks rather than glides effortlessly as it seems). But you have to do an even pressure, and you're compelled to do it fast around people to look like the pros . But yeah, try it once before you knock it, you'd be surprised how tough and stupid you look trying to hone a knife. Plus you have to hold one steady with your non-dominant hand if not using her method. Mostly it's getting the angle right.
If you’re a perfectionist or struggling, look for an angle guide for the steel. The Wedgek NX2 is a great option. Getting the right angle each time is especially important if your steel is a ceramic rod or diamond-coated. I’ve been freehand sharpening for over eight years. But you can get a screaming sharp edge on even a really dull knife without prior knowledge by doing this with a ceramic or diamond rod and then finishing on an ordinary steel. I taught a few people, and they never needed me to sharpen their knives again, minus two blades that they accidentally smashed into bone. It’s a great skill to have, and angle guides are there for you if you want to jump a few steps forward and guarantee yourself professional results. Keep your knives sharp and avoid having to send them off or take them in every few months. Extend that to a yearly touchup or whenever there’s too much damage for you to get out with a diamond rod.
@@cheryllewis3059So abrasive rods, even 400-600 grit diamond ones, aren’t for sharpening? I think our definition of sharpening is different, or you didn't thoroughly read my OP.
She’s like my smart aunt that went away to college and comes back home because she loves you but her true passion is working with particle accelerators. She explains something simple that you’ve been doing wrong your entire life, but it’s okay auntie Lan will teach you and not make you feel dumb that you didn’t know.
The recommendation you're suggesting doesn't actually improve pressure or angle because these elements are controlled by your arm not as much as the rod. However, the method you're suggesting is safer for new people. Respectfully.
I struggled with this for decades, but finally learned this method a few years ago. Finding the right angle is a challenge, too, but there's a certain way it "feels" when the knife is at the best angle. Once you get that feel, honing your knife blades becomes child's play.
I sharpen knives a decent amount and I can barely do it. Then with my nice let sharpened knives my family think they iron chef and go warp speed w the honing rod 😕
@@citizenatlrge The ribbed ones do remove material and work best with the hard brittle knives, typical the Japanese ones. The older non ribbed rods do redress a deformed knife edge back straight. That works only for the softer non brittle typical German, French and English knives. I have no idea what steel types the Americans use?
I have the Shun honing rod and it has an angle reference on the hilt, basically a chamfer that you rest the blade against to get 15 degrees or whatever it is.
I used a honing rod or steel as we call it for years and very good they are , but their main down fall is that slowly,slowly you will hollow your knives, I use diamond plates now in the attempt to keep the blade shape true.
It doesnt really matter up or down, it takes light pressure to realign the edge. It is true there is a higher chance you didnt get the correct angle for the knife edge You might even accidentally strike your knife edge directly perpendicular or really close to it to the steel
For left handed people, you can actually do everything backwards by holding the knife still and honing and truing the blade by moving the steel not the knife and controlling the angle that way. This allows for even pressure and full movements from base to tip, especially when hitting a flat spot or nick in the blade.
I like the idea of the steel being vertical against a board and even a folded towel on the board, but if not vertical against the board, stroking away, as the steel is held out away from you. Never made sense to stroke towards yourself with the cutting edge.
You know how my parents get their knives sharpened? I come visit. There's some practice involved in honing but it's far less than the practice involved in learning how to properly sharpen high quality blades. That's why high end knife sets coming with honing steel. It's much easier to learn to do and much harder to mess up.
This is so trippy/freaky. My chef at school taught us this the exact same way. He spent more time explaining, but he said practically the exact same things in the same order lmao. I thought this was a dream, and this was a different version of my memory.
As a chef I use the magnetic HORL sharpener. The knife sticks onto the bock with magnets at a 20° angle and all you have to do is run a roller on the knife which sharpens it.
ah ya you can do it that way too, but in any case do not touch the steel part of a sharpening steel with your fingers. the salt and grease from your fingers damages its cutting edges. ceramic isnt sensitive that way but steel is
It's taken me YEARS to be able to do that effectively. It was the only way i ever saw so i just kept practicing. Pretty good at it now, but yes, it's very easy to mess it up
Ceramic rods have worked better for me than steel. Especially the black ceramic ones that have two different grits. I maintain regularly and can't remember the last time I used a sharpening stone.
I do the traditional method, but I do multiple passes one side before doing the same number of multiple passes on the other side. Easier to not mess up the angle
It does sharpen the knife by realigning the cutting edge. What it doesn’t do is grind a new cutting edge. There are 2 methods to sharpen - aligning and edging.
Honing the edge of a knife is a skill that takes time and practice. Run the blade over the steel then check it's sharpness with a piece of paper. If you're doing it right, it will cut the paper with little effort, if you're doing it wrong, it won't cut the paper. If it won't cut the paper, adjust the angle of the blade and do it again. With enough practice, you'll figure out the angle and it will become like second nature.
I was told there's a difference in the ground in pattern on the honing blade, so drawing the knife towards you would be different than pushing the blade away from the handle. Towards the handle being correct. The process was shown on microscopic level, where the knife edge looked like a saw blade. A dull knife had the saw teeth bent in odd directions and the honing blade just lines them up straight. Barbers do the same thing with their straight razors and a leather strop, yes strop.
Honestly just get a Horl2 it has a honing disk... And a magnetic alignment block... Takes you a couple of seconds and you know the angle is right. It's not cheap but also not as expensive as some other sharpeners but it works fantastic and for home cooks is probably the best bang for buck means to keep knives sharp
Pro tip: Practice on a dull knife, use a practice rod or grid rod (grid rods are hard af to find tho since they never really took off but they really help you learn to hone) I have been sharpening knifes for years on end as a chef and honing is one of the EASIEST skills to master if you get taught properly... Its not even about the angle there but about the propper Rod (which is STRAIGHT unlike in this demonstration, the tip will just set you off balance ruining your honing experience) understanding what a honing rod is... (A honing rod is for straightening the edge, not for direct sharpening...) and learning all the methods, from pushing it into a towel in a 90° angle and running the blade down to going free style like Gordon Ramsey (he has a great tutorial on that, watch it) I also absolutely recommend to learn how to make knifes if you really want to be good at it because making your own set really changes how you view your knifes...
I got that ton of practice working at an old-school butcher shop, where 90% of the butchering happened in-house in the back of the store. It's been about 30 years, but now it's a fun little flex when I'm cooking for friends or family.
And this summarizes the whole problem in manual sharpening for the home cook- maintaining the proper blade angle. I’m sure the demonstrator can do it in her sleep; I fought manual sharpening for years and I can’t. My solution in one word: Lansky.
I actually did this for a couple months and it really helped. But since I switched techniques to leaving the honing rod pointing away and upwards I can't go back. It's wayyy less awkward once you get accustomed to the appropriate angle.
"You may not be applying even pressure and not at an appropriate angle, so turn it in a different orientation and apply even pressure at the correct angle." Gee thanks.
The only way to learn to use a honing steel like an experienced chef is by spending a lot of time fucking up blades and resharpening them. It's just more evidence that most people should probably use cheaper knives.
Also for the newer knife handlers go backwards on the draw. Pulling the knife away from you, get the angle down and pressure first, plus you won't chunk your edge and you'll still get a return on the sharpness. With time and experience flip the direction the knife is going to hone it like this video is showing. I still draw the knife bakwards to this day
Correct, however, once you train your muscle memory, this can and will turn into a rapid fire process with excellent results. Good restaurants have their knives professionally sharpened fairly regularly, and honing after so many cuts will keep your edge longer.
So what you’re saying is, it takes a knife that has burs and imprecations, that makes it less sharp; and then it removes those burs and imperfections? And the result of doing that is, what again?
@@jamesbizs It doesn't change the shape of the solid edge. It removes the burrs and flakes of metal attached to the edge from the sharpening, or contact with bone or other hard objects. I don't know where you're getting "makes it less sharp" from.
That's a great way but I find it even more easier and enjoyable too later steel horizontal and then do trailing knife strokes like using a knife on the shopping stone, the vertical rod method just is not ergonomic or enjoyable.
As a normal person who cooks home or for someone who cooks as a job? Because the pressure applied by someone that uses knives to cut professionally (makes money from) is way different, I’m telling from my experience, so who is your target?
Thank you for correctly telling people this is a honing steel, not a knife sharpener like a lot of UA-cam folks misrepresent. However, this is ATK so I expect nothing less :-)
@Izzy- True. This rod will hone a knife, but not truly sharpen it.
The definition of hone is to smooth AND SHARPEN.
@@allanboyer2769 That's news to me. Have neve heard that from anybody.
The whole purpose is to change your knife so that it cuts better. Most prople call this making it sharper. Whether it's done by shaving bits of metal off, or making the edge straighter, it's still sharper.
@@davew4998 Thanks for informing me the purpose.
Another thing you can do to help is fold up a damp towel on the cutting board and place the tip of the steel on the cloth. This helps prevent the steel from shifting around while you hone the knife blade, enabling you to keep a correct angle and pressure easier and longer.
I do that or use a clean sponge to help hills the honing steel in place.
You could also use that same towel to wipe off the tiny steel sheddings so it doesn’t transfer onto the food you’re cutting .
This is exactly what they taught in culinary school, thank you so much
They taught you to hone towards the spine? Get your money back.
Yeah... thats not how we were taught in culinary school lmao. I went to Le Cordon Bleu btw,did the patisserie and baking side but we still had to learn basic knife skills and basic french cuisine as part of the degree program. Where did you go for schooling?? Im insanely curious since Le Cordon Bleu doesn't exist in the states anymore so Im not super keen to what other programs are available these days.
In what culinary school teaches like that has anyone asked a smith ? what steel is the knife what steel is the Honer we can go on all day you will never use it right with a tiny nub denting a cutting board
Laughing in butchery school.
@@Tom-vx5eq yo they have butchery school?? That actually sounds fascinating
Ever since she showed me how to make really good caramelized onions I use that way all the time . And they come out perfect
sameee I reference that video all the time
Same here.
It’s always best to do one pass on each side instead of more than one pass. The burr of your edge gets pushed to one side and then you correcting it is way harder
My grandpa used to be a butcher and I thought whenever he did this it was a quick and easy way to sharpen the blade before cutting. I asked my dad why I’d never seen him do it and he was like “are you kidding me? I don’t have the skill to use one of those. Not like your grandpa.” He then explained the nuances of sharpening and honing knives and why my grandpa made it look so casual
It's not that hard.
@@JonO387 wow you must be cool
I have been cooking professionally for 15 years and still do it this way. More consitent and safe.
You are correct.👍
30 years in the trade and it's the only way I would do it
Full agree, also a chef of 15 years. Only thing I do different is hold my steel on a cloth so it doesn't slip around ;)
Sissies. I cook once a month, but still use the cool way.
@@lehapankoff ok Rambo 😂
I personally like doing this reverse so I’m dragging the blade backwards to what she is doing. This pulls the rolled and bent tiny parts of the blade back into alignment like a comb almost. Then, I run the knife the “normal” way. This trims off the frail bits of metal that were combed up much faster and I tent to get a better edge. To each is own though
Exactly thank you
I have seen this exact method few yers back I’m thankful I take good care of my knives, no dishwasher,don’t use the blade side to scrape up small foods to transfer to the skillet, I use a magnetic bar for easy access to get the right knife. My knives are quality, I’m taking care of them, I love a good sharp knife. Great Video
Ok ma’am, amazing videos but I have to ask, where do you get your tops from?? This is not the first video where you have a super cute blouse and I can’t find that kind of style anywhere..
@@j05i3Do you think the OP is the same person in the video?
It's not.
Some steels, especially if it came with the knife, have the metal guard width set so that when you place your edge on the steel and lean the blade against the guard that gives you the correct honing angle for your knife.
this is wrong and makes absolutely no sense, the angle will depend on how far up the blade you lean the knife against the guard.
you could technically hold the knife (nearly) perpendicular to the rod and still touch the guard edge with the blade of your knife.
@@emraef Just because it does not make sense to you does not mean it does not make sense, my shun knife honing rod is set up exactly this way.
I just do it fast with a bit of pressure, seems to do the job. If the knife cuts better after honing it, you're doing good enough for an amateur.
I mean it works, but it’s ineffective and slowly damaging your knife/misaligning your edge. but I get it, do what works and is easiest for you.
@@chandlerwitt5694 how do you know I'm damaging my knives?
I have been honing my knives for over 10 years at this point, and yes, in the beginning I made more harm than good to my knives, but I think I've got the hang of it nowadays;)
@@chandlerwitt5694A honing rod cannot damage a knife. The only metal it removes is defects in the edge. The rod is just a gentle way to remove burrs and slightly shift your knife edge back or forth until it’s straight. Everything a honing rod does, can be undone by using it on the other side of your knife.
@@chandlerwitt5694 As long as it cuts well, the blade is fine. Most people do much worse to their blades in use and cleaning than they’ll ever manage with a honing steel.
At the cattle disassembly plant I worked at in my youth, we drew the blade away from the handle of the steel. But in the "heat of the battle" we didn't have time to find a flat surface. Do it enough times and you'll get the hang of it.
My point too friend! Years and years of practice! Blsgs, gg
Unlike a sharpener, a honing steel is meant to straighten out the edge when it’s gotten raggedy.
FINALLY! Someone explaining this technique!
This is harder than it looks. Took me awhile to get it right.
What? It's extremely easy.
@@user-wd4ge2zh2c not for me. But, talented people make it look easy. Pro athletes are the same way. Like anybody can do that.
lol. Seriously?
Aye it is. Sorta thing that looks easier than it.
I wonder if the people whining about it have tried
Of course it's not complicated, its simple. But easy and hard, are not the same thing as simple and complex.
The angle does have to be about an exact 45 degrees (through the entire stroke)which is tough not only because the metal can be heavy and awkward, but you have to rub it in a rough manner because of the way the grain lies (so it skids and sticks rather than glides effortlessly as it seems). But you have to do an even pressure, and you're compelled to do it fast around people to look like the pros . But yeah, try it once before you knock it, you'd be surprised how tough and stupid you look trying to hone a knife. Plus you have to hold one steady with your non-dominant hand if not using her method. Mostly it's getting the angle right.
If you’re a perfectionist or struggling, look for an angle guide for the steel. The Wedgek NX2 is a great option. Getting the right angle each time is especially important if your steel is a ceramic rod or diamond-coated.
I’ve been freehand sharpening for over eight years. But you can get a screaming sharp edge on even a really dull knife without prior knowledge by doing this with a ceramic or diamond rod and then finishing on an ordinary steel. I taught a few people, and they never needed me to sharpen their knives again, minus two blades that they accidentally smashed into bone. It’s a great skill to have, and angle guides are there for you if you want to jump a few steps forward and guarantee yourself professional results. Keep your knives sharp and avoid having to send them off or take them in every few months. Extend that to a yearly touchup or whenever there’s too much damage for you to get out with a diamond rod.
Not meant for sharpening
@@cheryllewis3059So abrasive rods, even 400-600 grit diamond ones, aren’t for sharpening? I think our definition of sharpening is different, or you didn't thoroughly read my OP.
@@ianbaker4295 no it moves “burrs” further aligning the blade - sharpening is done on a stone
@@cheryllewis3059pulls out 30,000 grit shapton glass. Hands over dull knife.
She’s like my smart aunt that went away to college and comes back home because she loves you but her true passion is working with particle accelerators. She explains something simple that you’ve been doing wrong your entire life, but it’s okay auntie Lan will teach you and not make you feel dumb that you didn’t know.
Once I become a Chef, I am doing that.
The recommendation you're suggesting doesn't actually improve pressure or angle because these elements are controlled by your arm not as much as the rod. However, the method you're suggesting is safer for new people. Respectfully.
Opening intro to kitchen nightmares
Hehe momma was a butcher I got taught REALLY early how to do that!
I struggled with this for decades, but finally learned this method a few years ago. Finding the right angle is a challenge, too, but there's a certain way it "feels" when the knife is at the best angle. Once you get that feel, honing your knife blades becomes child's play.
I love this women’s voice and tone. It is vey clean and calming
I sharpen knives a decent amount and I can barely do it. Then with my nice let sharpened knives my family think they iron chef and go warp speed w the honing rod 😕
Should do also a video on the difference between ribbed and non-ribbed honing rods, and on what types of knives to use them.
I have also wondered about these details. Maybe I should search for what I can find.. hmm
@@citizenatlrge The ribbed ones do remove material and work best with the hard brittle knives, typical the Japanese ones. The older non ribbed rods do redress a deformed knife edge back straight. That works only for the softer non brittle typical German, French and English knives. I have no idea what steel types the Americans use?
I have the Shun honing rod and it has an angle reference on the hilt, basically a chamfer that you rest the blade against to get 15 degrees or whatever it is.
professional chef are GOOD at it. No need to put on the table like a beginner.
I learn so much from her! The best instructor on UA-cam!
Best and practical demo i have seen here
I don't think I've ever seen a chef do that with the blade facing at themselves
she politely said "skill issue"
Love your hair!!
For real!! And her voice is so soothing!!
I put it on a towel because that’s how baby girl Hannah said to do it.
Is knife required or that’s optional?
Good advice! I had to learn how to use these things the hard way.
Thank you so much for telling us how to sharpen our knives correctly. God bless you and your career as well .
She's the strict asian teacher that I never have
I used a honing rod or steel as we call it for years and very good they are , but their main down fall is that slowly,slowly you will hollow your knives, I use diamond plates now in the attempt to keep the blade shape true.
Honing rods and diamond plates serve two entirely different purposes.
It doesnt really matter up or down, it takes light pressure to realign the edge.
It is true there is a higher chance you didnt get the correct angle for the knife edge
You might even accidentally strike your knife edge directly perpendicular or really close to it to the steel
For left handed people, you can actually do everything backwards by holding the knife still and honing and truing the blade by moving the steel not the knife and controlling the angle that way. This allows for even pressure and full movements from base to tip, especially when hitting a flat spot or nick in the blade.
I like the idea of the steel being vertical against a board and even a folded towel on the board, but if not vertical against the board, stroking away, as the steel is held out away from you. Never made sense to stroke towards yourself with the cutting edge.
I draw backwards not forwards and it prolongs the length of the knives life and removes less material while doing the same job honing
You know how my parents get their knives sharpened? I come visit. There's some practice involved in honing but it's far less than the practice involved in learning how to properly sharpen high quality blades. That's why high end knife sets coming with honing steel. It's much easier to learn to do and much harder to mess up.
OM that makes it so much easier for me as a novice! Thanks!
This is so trippy/freaky. My chef at school taught us this the exact same way. He spent more time explaining, but he said practically the exact same things in the same order lmao. I thought this was a dream, and this was a different version of my memory.
As a chef I use the magnetic HORL sharpener. The knife sticks onto the bock with magnets at a 20° angle and all you have to do is run a roller on the knife which sharpens it.
Your vids are SO helpful and informative! 🎉
Thank you for explaining. I've been trying to learn how to do this properly for a while now and nobody has been able to tell me.
Loving the new hairstyle and color!!!
ah ya you can do it that way too, but in any case do not touch the steel part of a sharpening steel with your fingers. the salt and grease from your fingers damages its cutting edges. ceramic isnt sensitive that way but steel is
Honing straightens the blade, then, use a sharpener. And watch where the shavings go! Clean that up.
It's taken me YEARS to be able to do that effectively. It was the only way i ever saw so i just kept practicing. Pretty good at it now, but yes, it's very easy to mess it up
Exactly right. Good advice!
Ceramic rods have worked better for me than steel. Especially the black ceramic ones that have two different grits. I maintain regularly and can't remember the last time I used a sharpening stone.
I do the traditional method, but I do multiple passes one side before doing the same number of multiple passes on the other side. Easier to not mess up the angle
Ty, a nice educational video! Really appreciate what you are sharing!! 🥲
This is very helpful. Holding it up makes me afraid Im going to hack my hand. Standing it up makes more sense.
Some people mistakenly think they are sharpening their knives with a honing steel, it doesn't ,the blade gets bent with use this straightens it
It does sharpen the knife by realigning the cutting edge. What it doesn’t do is grind a new cutting edge. There are 2 methods to sharpen - aligning and edging.
So what you’re saying is, you do this, so that your knife is sharper….
I’ve been doing it this way since day 1 of working in kitchens and had some funny looks of chef.
I'm silly enough to have thought it was just a meat tenderiser 😅
Thank you ma'am. I have tried that fancy looking thing unsuccessfully.
So helpful! Thank you
Looks like a firm...yet gentle grip on that honing rod. I handle mine about the same.
Thank you for telling us the proper angle
Honing the edge of a knife is a skill that takes time and practice. Run the blade over the steel then check it's sharpness with a piece of paper. If you're doing it right, it will cut the paper with little effort, if you're doing it wrong, it won't cut the paper. If it won't cut the paper, adjust the angle of the blade and do it again. With enough practice, you'll figure out the angle and it will become like second nature.
I was told there's a difference in the ground in pattern on the honing blade, so drawing the knife towards you would be different than pushing the blade away from the handle. Towards the handle being correct.
The process was shown on microscopic level, where the knife edge looked like a saw blade. A dull knife had the saw teeth bent in odd directions and the honing blade just lines them up straight.
Barbers do the same thing with their straight razors and a leather strop, yes strop.
Ahh, that's what it is. My cousin sister has a honing rod, but she can't cook.😅
Knew that from construction experience but thank you very much for your very helpful informative scientific cooking videos
Thank you so much, I needed this refresher!
YUP!!!! I've been doing it wrong! Thanks for the training.
Actual useful info as always, and awesome hair!
Lol..Ive been doing it wrong for 45 years..
Now I finally have a sharp knife !!!!❤❤❤
Thanks !!!
Honestly just get a Horl2 it has a honing disk... And a magnetic alignment block... Takes you a couple of seconds and you know the angle is right. It's not cheap but also not as expensive as some other sharpeners but it works fantastic and for home cooks is probably the best bang for buck means to keep knives sharp
That is such a good advice. Much respect!
I also don't like the idea of honing your knife in the direction of my hand/arm. I like this method better.
Thank you! I can always get one side but then when I reverse it it’s not so good, so this is going to help me aLOT!
Pro tip: Practice on a dull knife, use a practice rod or grid rod (grid rods are hard af to find tho since they never really took off but they really help you learn to hone)
I have been sharpening knifes for years on end as a chef and honing is one of the EASIEST skills to master if you get taught properly... Its not even about the angle there but about the propper Rod (which is STRAIGHT unlike in this demonstration, the tip will just set you off balance ruining your honing experience) understanding what a honing rod is... (A honing rod is for straightening the edge, not for direct sharpening...) and learning all the methods, from pushing it into a towel in a 90° angle and running the blade down to going free style like Gordon Ramsey (he has a great tutorial on that, watch it)
I also absolutely recommend to learn how to make knifes if you really want to be good at it because making your own set really changes how you view your knifes...
This is a skill that is worth honing.
No pun intended, right?
I got that ton of practice working at an old-school butcher shop, where 90% of the butchering happened in-house in the back of the store.
It's been about 30 years, but now it's a fun little flex when I'm cooking for friends or family.
And this summarizes the whole problem in manual sharpening for the home cook- maintaining the proper blade angle. I’m sure the demonstrator can do it in her sleep; I fought manual sharpening for years and I can’t. My solution in one word: Lansky.
I remember being in culinary school and my instructor kept saying that this action would sharpen the blade of the knife…it infuriated my very core
I actually did this for a couple months and it really helped. But since I switched techniques to leaving the honing rod pointing away and upwards I can't go back. It's wayyy less awkward once you get accustomed to the appropriate angle.
"You may not be applying even pressure and not at an appropriate angle, so turn it in a different orientation and apply even pressure at the correct angle."
Gee thanks.
The only way to learn to use a honing steel like an experienced chef is by spending a lot of time fucking up blades and resharpening them. It's just more evidence that most people should probably use cheaper knives.
I just look for the sound. If the sound is different on one side of the blade than the other, I'm doing one side wrong or both sides wrong.
I drilled a small hole in the corner of my cutting board to put the tip of the sharpining steal in to keep it from moving
From what I'm told cooking's like driving you're not supposed to cross your arms over sharpening or driving
Also for the newer knife handlers go backwards on the draw. Pulling the knife away from you, get the angle down and pressure first, plus you won't chunk your edge and you'll still get a return on the sharpness. With time and experience flip the direction the knife is going to hone it like this video is showing. I still draw the knife bakwards to this day
thank you so much for this tutorial ❤❤❤
She is gorgeous 😍🥰!
Always did that 2end. Works. Now i use diamond plates. Way better
Thank you for this!!
Correct, however, once you train your muscle memory, this can and will turn into a rapid fire process with excellent results. Good restaurants have their knives professionally sharpened fairly regularly, and honing after so many cuts will keep your edge longer.
a lot of people think this sharpens the knife but all it's doing is correcting any potential burrs on the blade
So what you’re saying is, it takes a knife that has burs and imprecations, that makes it less sharp; and then it removes those burs and imperfections? And the result of doing that is, what again?
@@jamesbizs It doesn't change the shape of the solid edge. It removes the burrs and flakes of metal attached to the edge from the sharpening, or contact with bone or other hard objects. I don't know where you're getting "makes it less sharp" from.
That's a great way but I find it even more easier and enjoyable too later steel horizontal and then do trailing knife strokes like using a knife on the shopping stone, the vertical rod method just is not ergonomic or enjoyable.
I feel so stupid fof not having thought about this before
As a normal person who cooks home or for someone who cooks as a job?
Because the pressure applied by someone that uses knives to cut professionally (makes money from) is way different, I’m telling from my experience, so who is your target?
What's interesting is that she's always right... In the reverse. She gives great advice if you follow her instructions in the opposite...
I just did that and it worked awesome
That is a great tip! Thanks!