@@victorfranca85 a LEATHER strop. That is called a honing rod mate not a strop. Steel honing rods have a tendancy to chip blades and arent as easy to use. Plus leather will polish the egde and get it way sharper
@@Gam1ngSyzygy the metal metal also polishes. Its metal with hard carbides that abrade. The leather those not abrade and polish. Its just leather. And most people would round the edge by using too much pressure. You need compound. Strop is messy. Its a knife nerd thing, not for everyone. I use the back of my bread knife as my strop. Something about cutlery are a big deal, this is not one of those things. Complain about the handle or maybe lack of water cooling. But for 99.999999999999% of people, the rod is fine. Its a metal strop with a handle in a the shape of a rod.
@@victorfranca85 99.9999 % of people dull their knifes on a honing rod. Usually honing rods are stainless steel you need to buy ones specifically coated in aluminum oxide or diamond plated and at that point it isnt honing anymore its sharpening because it takes off material. I dont actually thing you know what youre talking about hahahaha. The leather is just abrasive enough to fix a rolled edge and has enough give and is soft enough you dont risk damaging the edge. If you fuck up on a strop you cut through the leather and the knife is fine ahhaha. Most of the time all ya need is a 300 grut stone 600 and 1500 and a porcelain stone to get it nice a mirror finish then strop it on leather to hone out any rollIed edges. Perfection. I think youll find anyone on line with a "kmife guy" personality uses leather. Im a massive collector and i do knife work as a side hustle. I know all the steel types and brands and how to reprofile a blade how to polish and properly oil knifes. If you can use a honing rod and have no issues then power to ya because that makes you better than most people.
@@Gam1ngSyzygy its called a burnisher when used to create a bur. Its called a “steel” when used to remove the wire edge or create a micro bevel. You are over complicating an easy part of knife maintenance and telling people to buy stuff they dont need. That my point. It removes material around 8k grit. Which is usually the grit count of stropping compound.
Personally, i would never use a rod on my japanese knives, i have a 6000 grits stone or a leather strop and it do wonders. The rod sure can realigned the edge if you use it properly, but sometime one wrong move and u might end up with some micro scratch on your knife’s profile. Dont know about yall but it hurt my soul when i see a bunch of scratches on those beautiful profile of a japanese knife.
I like to feel the edge as I clean it. As long as your fingers are touching the edge in the correct direction, you shouldn't cut yourself. Be careful of course, but if you get used to it, it's not a problem. Then you can feel if there's anything stuck to it or not. When drying I use a similar motion but I have a good and thin drying cloth between my fingers and the blade.
Be sure not to rock chop with pivots, the turn can cause chips. Never twist with fine edges knives like Japanese knives and be careful of bones and other hard things, like removing a pit from an avocado. Of course there are exceptions, like a Deba can survive more, but even those can chip more than a Euro Cleaver.
Do you have a good honing rod suggestion for my HAP 40 steel Japanese knife? The store told me to stay away from any that are too soft but I’m not sure how to tell the difference
you're better off learning how to use a sharpening stone then, its better to get a good edge, and just about the same time needed. after that, use a strop. your knife will thank you for it.
Watch outdoors55 video recently on why you don't want to use a rod, like ever on a knife. I got rid of mine years ago since I can easily sharpen my knives myself on stones and a strop. Keeps them way sharper for way longer. A rod only gives the illusion of a sharper blade and doesn't 'unroll' a rolled edge, at all.
I watched both, they're great videos! We find the ceramic rods work a lot better than the steel rods he domonstrates, especially for the layperson who wants a simple solution.
That guy didnt know anything about a rod. Its an abrasive in rod shape. And outdoor only likes diamonds and ceramics. Dry diamonds burn the edge if you want to get super nerdy about it
@@victorfranca85burn the edge? wanna back those claims up with some actual evidence? Also he doesn't only like diamonds and ceramics, those just happen to be the fastest and most consistent way of sharpening a knife. Normal waterstones are fine too but take more time, you need t soak them in water etc.
Depends on the rod. Most rods are too soft for the hard steel used in Japanese knives. A ceramic rod will do just fine to maintain the edge. Remember a rod doesn’t sharpen your blade it only realigns the edge thus keeping it sharp for longer.
Definitely keep away from diamond and steel rods! Some folks don't like ceramic but our customers tend to sharpen half as often when they use one properly!
I got a nice ceramic rod to go with my super fine knife I got from Knifewear. I don't use it all the time, but last time I did, I could feel an improvement to the still razor sharp edge
Common misconception, rods actually do remove material, essentially 'sharpening' the edge. The amount they remove is actually very very little, but there is an observable amount. Ribbed steel rods are a no no, but ceramic and diamond rods aren't the worst. They should be used with extremely light pressure, but they will create a micro bevel. It's more recommended to get a medium grit (1000-2000) whetstone (splash and go is a good go to) to run a few stropping strokes on between full sharpening's on. This will have a better effect than a rod, and will maintain your knife's edge profile better resulting in less work next time you need a full sharpening. @@lucascastenborg6832
Good tips. Id suggest a leather strop though. Edge lasts way longer gets way sharper and you won't accidently chip the edge.
The rod is a strop.
@@victorfranca85 a LEATHER strop. That is called a honing rod mate not a strop. Steel honing rods have a tendancy to chip blades and arent as easy to use. Plus leather will polish the egde and get it way sharper
@@Gam1ngSyzygy the metal metal also polishes. Its metal with hard carbides that abrade. The leather those not abrade and polish. Its just leather. And most people would round the edge by using too much pressure. You need compound. Strop is messy. Its a knife nerd thing, not for everyone. I use the back of my bread knife as my strop. Something about cutlery are a big deal, this is not one of those things. Complain about the handle or maybe lack of water cooling. But for 99.999999999999% of people, the rod is fine. Its a metal strop with a handle in a the shape of a rod.
@@victorfranca85 99.9999 % of people dull their knifes on a honing rod. Usually honing rods are stainless steel you need to buy ones specifically coated in aluminum oxide or diamond plated and at that point it isnt honing anymore its sharpening because it takes off material. I dont actually thing you know what youre talking about hahahaha. The leather is just abrasive enough to fix a rolled edge and has enough give and is soft enough you dont risk damaging the edge. If you fuck up on a strop you cut through the leather and the knife is fine ahhaha. Most of the time all ya need is a 300 grut stone 600 and 1500 and a porcelain stone to get it nice a mirror finish then strop it on leather to hone out any rollIed edges. Perfection. I think youll find anyone on line with a "kmife guy" personality uses leather. Im a massive collector and i do knife work as a side hustle. I know all the steel types and brands and how to reprofile a blade how to polish and properly oil knifes. If you can use a honing rod and have no issues then power to ya because that makes you better than most people.
@@Gam1ngSyzygy its called a burnisher when used to create a bur. Its called a “steel” when used to remove the wire edge or create a micro bevel. You are over complicating an easy part of knife maintenance and telling people to buy stuff they dont need. That my point. It removes material around 8k grit. Which is usually the grit count of stropping compound.
Thanks for this 👍
Personally, i would never use a rod on my japanese knives, i have a 6000 grits stone or a leather strop and it do wonders. The rod sure can realigned the edge if you use it properly, but sometime one wrong move and u might end up with some micro scratch on your knife’s profile. Dont know about yall but it hurt my soul when i see a bunch of scratches on those beautiful profile of a japanese knife.
I tend to use my ceramic rod for deburring or a quick pick me up when I don't have a strop handy
Rod is fine
Scratches are fine . Its a tool
id use a ceramic one but that's it.
With the other commenters about the honing rod. If you don't have burr then you have no need for a honing rod. Use a strop to deburr your knives.
I like to feel the edge as I clean it. As long as your fingers are touching the edge in the correct direction, you shouldn't cut yourself. Be careful of course, but if you get used to it, it's not a problem. Then you can feel if there's anything stuck to it or not. When drying I use a similar motion but I have a good and thin drying cloth between my fingers and the blade.
I prefer the video advice
That's insane advice lmfao
Nice Mac black ceramic rod i have the same one!
Be sure not to rock chop with pivots, the turn can cause chips. Never twist with fine edges knives like Japanese knives and be careful of bones and other hard things, like removing a pit from an avocado. Of course there are exceptions, like a Deba can survive more, but even those can chip more than a Euro Cleaver.
What knife you are holding in the beginning? Looks super cool.
Hey, it's this one!
knifewear.com/products/haruyuki-mugi-santoku-180mm
Is it hard to convex a flat grind?
Do you have a good honing rod suggestion for my HAP 40 steel Japanese knife? The store told me to stay away from any that are too soft but I’m not sure how to tell the difference
Yeah! Steel rods are too soft, but any ceramic rod will work great!
you're better off learning how to use a sharpening stone then, its better to get a good edge, and just about the same time needed. after that, use a strop. your knife will thank you for it.
Do you sell stropping blocks too? Is it better to strop before every use?
We do! You don't have to, but it doesn't hurt.
knifewear.com/collections/shop?q=strop
That angle was definitely not 15 degree😭😭
Watch outdoors55 video recently on why you don't want to use a rod, like ever on a knife. I got rid of mine years ago since I can easily sharpen my knives myself on stones and a strop. Keeps them way sharper for way longer. A rod only gives the illusion of a sharper blade and doesn't 'unroll' a rolled edge, at all.
I watched both, they're great videos! We find the ceramic rods work a lot better than the steel rods he domonstrates, especially for the layperson who wants a simple solution.
That guy didnt know anything about a rod. Its an abrasive in rod shape. And outdoor only likes diamonds and ceramics. Dry diamonds burn the edge if you want to get super nerdy about it
@@KnifewearKnivesno. Steel rod is fine. Its about 8k grit. Ceramics clog up and are expensive. Over kill
@@victorfranca85burn the edge? wanna back those claims up with some actual evidence? Also he doesn't only like diamonds and ceramics, those just happen to be the fastest and most consistent way of sharpening a knife. Normal waterstones are fine too but take more time, you need t soak them in water etc.
@@pr0faker its called friction
If u think the rod did anything ro ur knive look outdore55,s video about it he shows ro you what youre really doing whith this rods
No soap to wash the knife?
I generally just use soap when I cut meat, but there's nothing wrong with soap every time!
@@KnifewearKnives Gotcha thanks :)
Exactly how NOT to maintain a Japanese knife
Why the rode is so controversial? The specialist shop 8 buy my knife to told me to stay away from rod for my japanese blade 🤔
Depends on the rod. Most rods are too soft for the hard steel used in Japanese knives. A ceramic rod will do just fine to maintain the edge. Remember a rod doesn’t sharpen your blade it only realigns the edge thus keeping it sharp for longer.
Definitely keep away from diamond and steel rods! Some folks don't like ceramic but our customers tend to sharpen half as often when they use one properly!
I got a nice ceramic rod to go with my super fine knife I got from Knifewear. I don't use it all the time, but last time I did, I could feel an improvement to the still razor sharp edge
Common misconception, rods actually do remove material, essentially 'sharpening' the edge. The amount they remove is actually very very little, but there is an observable amount. Ribbed steel rods are a no no, but ceramic and diamond rods aren't the worst. They should be used with extremely light pressure, but they will create a micro bevel. It's more recommended to get a medium grit (1000-2000) whetstone (splash and go is a good go to) to run a few stropping strokes on between full sharpening's on. This will have a better effect than a rod, and will maintain your knife's edge profile better resulting in less work next time you need a full sharpening. @@lucascastenborg6832
Use a water stone. It's better for the knife.