How To Sharpen Your Knife With a Steel/Honing Rod.
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- Опубліковано 12 вер 2021
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My left ear really appreciated this tutorial
Lmao... Sorry about that, for some reason the editing software was struck on mono after the update. Our new vids won't have that problem.
Good thing I only use one earbud rn
It doesn’t matter because everyone everywhere you go every job every house will try and tell you the ‘better way’ to sharpen 😂
That’s true!😝 Although some chefs are right and others not so much…
I’ve had this at 3 different restaurants so far, as a chefs apprentice it can get confusing with what’s the “right” way
@@lbrutuly994one job I had the person got really frustrated with me and started showing me how to do it. He was sharpening the knife on the edge side of a flat honing rod. you eventually reach the point where you just stare at them blankly and say nothing to avoid the headache
@@lbrutuly994as a chefs apprentice aswell I'm very intrigued lol can you tell me about the ways they told you?
My father was trained as a butcher in Scotland in the late 50s, Being left handed was considered not desirable as on a cutting line ( butchers in a packing house cutting side by side ) a left handed butcher would be drawing towards a butcher drawing towards him. If a left handed butcher was in the line he would be at the end of the left side of the line. One thing I was always amazed by was his skills with a butchers knife and steel. He always run the cutting edge down the steel towards his hand and it was very fast. Again trained as a butcher the steel was used in this way as it was safer with other butchers in near proximity you. No matter what way you do it be safe first. Muscle memory has to be trained first before you get fast at it.
Really interesting story! You're correct, it's important to learn a technique and get comfortable with it. Often you'll be in close quarters and very busy while sharpening, kitchens, cutting lines, fish mongers, etc. While it may be daunting at first, sharpening towards yourself (towards the guard) it's much safer for the people around you. Unfortunately for us lefties, being 10% of the population, we usually have to adapt to right-handed norms at some point.
You can also get towel, put it on your counter top, place the tip of the honing rod into the towel, and grip the end of the rod by the handle. Then you can slide the edge of your knife on either side. I know this isnt quite as flashy like you see the pros do, but if just you're learning or new to knife care like I am, you feel alot safer doing it this way.
Interesting! I've never seen that method before. Thanks for your comment!
I have a couple different rods in my kitchen used regularly they keep blades *very* sharp. One has these little grooves and one is very smooth. I put a warning in the drawer for when we have guests, it reads "CAUTION: EXTREMELY SHARP KNIVES" and have a box of band-aids in there. lol
Good idea. It can happen to anybody! I even keep a few band aids in my wallet when I'm at work. lol
@@ONTHEPASSWITHMAX Same. That and some liquid skin. I work with metals all day, so I kinda have to keep them handy!
Finally a good video on honing and working with a steel. Question though: I use mainly German knives. I tend to sharpen with a 1000 and 4000 grit whetstone. Would you recommend a regular steel or a ceramic for daily use? Also what about stropping on leather? Thank you for showing the technique.
I've gone through many different steels, honing rods and other sharpening devices over the years. I have owned two ceramic honing rods and a bunch of different metal versions. Ceramic works well, but they're really delicate (both of mine cracked in half at work) and can be expensive. Personally I don't think they're worth it. Some regular steels can be a little coarse, especially the cheaper ones. For the last 5 years or so, I've been using a fine grit oval diamond steel, and I think it's the best one I've ever had. www.edehillerin.fr/en/sharpeners/1360-fusil-diamant-meche-ovale-179001000.html
There are many other great brands out there, Arcos makes a fantastic steel.
I have never stropped with leather straps before, but I have used some canvas ones in the past that worked well. Although I find that my whetstone routine and steel do the job just fine for my needs.
You have a nice voice😊
Thanks!
Practice honing your knives slowly in the beginning!🧐
Thank you.... 🙏
It seems knife sharpening opinions are like opinions on everything else, everyone has one. You do have a a great narrative voice.
You're right! There are many different types of knives, honing rods, stones, and techniques. Find what works for you and your knives, and just go with that.
🟦... What you've said is true,..but what you're saying implies that there is NO RIGHT WAY to sharpen a knife! (which is NOT true), "Established-Physics" are not subject to Opinion.
Wow
Well the steel rod sharpener is really for honing the blade in between sharpening. Using the blade often causes the blades edge to become almost brittle so the steel rod is to hone the edge and keep it sharp. Don’t use it to sharpen the blade use a wet stone.
It depends on a few different factors, but yes, use whetstones once a month and honing rods or steels during the week, if you use your knives frequently.
While "honing" isn't technically sharpening, the result is a sharper knife.
This guy will make some people get rid of their fingers
Hey, practice slowly buddy...
Good tutorial. That looks like an oval diamond hone. I've got one with a white handle. Found it at goodwill for $5. Actually a good place to find steels cheap. Wish I didn't know that it has resulted in quite the collection😅. The one I use most is a small, skinny, semi smooth dexter russell. I mainly use a hone in place of a strop or if I am cleaning fish. I own a strop and they work fine too. I got a large gerber that removes metal like the dickens. I use it to maintain my machetes and bush axes it work well.
You can never have too many honing rods or whetstones! We don't have goodwill here, but there are some major street/flea markets, with sections that specialize in kitchen supplies. It's amazing what you can find!
the steel youre using can actually make a dull knife sharp, it is a diamond abrasive which is different to a regular honing steel. I had that exact same one.
Yes, they are effective for your knife's upkeep especially if you work in a kitchen. Long term though, it's no substitute for sharpening stones. The diamond abrasive version is definitely better, but it's important to use a stone to keep the angle in check.
@@ONTHEPASSWITHMAX definitely, just important to distinguish between a honing rod and a diamond steel as they're two different things. I've used both for 3+ years
@@superfessel I did say "honing rod or steel" in the video. But I appreciate your comment, thanks!
I feel like this should have been said in the video. All he said was steel honing rod. They are different. Sorry for my previous comment.
I teied honing towards myself for the first time yesterday, and I buried the knife into my thumb tip, right to the bone. FML I've been cooking at home for 15 years and this happens.
I'm sorry to hear that! Does your honing rod have a guard, how exactly did make it all the way to your hand?
Accidents can happen even to the most experienced cooks. It's also important to start slowly with a new technique in the kitchen.
I wish you a speedy recovery! Happy cooking!
@ONTHEPASSWITHMAX thank you, It doesn't have much of a guard. It just flares out slightly at the end of the handle.
My thumb was too high up, and as I was sweeping the blade downwards, it just hit right into my thumb. I usually put the end of the honing rod down on a towel, so that the hand holding the rod is above the blade.
It is 100% my fault. You are right, I should have practiced slowly first. I know better! haha
I've cut myself many times at work over the years (usually with a mandolin) and I know how painful it can be! I wish you a speedy recovery and hope you get back in the kitchen soon!
Depending on the quality of knife using a honing rod makes a huuuge difference. At my job we use these crap 6 dollar chefs knives, they get dull halfway through a shift but they sharpen fast asf
That's true, I have worked at places like that in the past. Working in joints where you can use your own equipment makes a double shift that much more easy to get through though.
Super late but our knives have 58 hrc, too hard? (Damascus) worried about them chipping
I occasionally sharpen my very thin and delicate Fuguhiki like this, which is unorthodox but does the trick in certain situations. I would avoid anything that is too coarse grit-wise, and just be a little more careful when sharpening. Even just a few strokes will make your knife much sharper. I've never chipped a knife doing this.
I'm sure others will advise against that, but I've found that the ones who do usually are trying to sell you more knife-sharpening gadgets, etc. I've been doing this for years and it works for me!
I hope that helps! Happy cooking!
Funny thing is these don’t actually work. There is a channel on UA-cam that checks the blades with a microscopic camera. They just end up damaging the blade.
They definitely do work, there's a noticeable difference if you're doing right. It's important to note that not all honing rod and knives are created equal. Also make sure you're using the right technique.
There's a reason why you see chefs using these.
🤔 I was always told to do it bottom to top pulling the knife away from you then be-burr with a few flicks and a slice of a chopping board / strop... Apparently because theres less chance of damaging the edge and more chance of removing the burrs and imperfections???...which is the right way???
In my opinion, there's no "right way" or "one way" exactly. Also, there are many different variables involved, what kind of knife is it, what kind of honing rod, etc. If it works and you're comfortable and are familiar with the technique, then stick with it.
If pulling away works better, then, by all means, stick with it. I've been taught in some of the kitchens I've been through, that it's best to sharpen towards the guard with the blunt end outwards. The idea here is that you won't accidentally slip and hurt others.
I've tried a few different routines and methods over the years, and I've found that with my knives, it's best to sharpen my regulars on whetstones every 3 to 4 weeks, or when necessary. Then I'll use my honing rod right before service or a big prep day.
I hope that helps! Happy cooking!
Remember honing is not sharpening boys
Sure, technically the result after honing is sharper but its not "sharpening", it's mostly to maintain the edge acquired from using whetstones regularly as per the video.
You don't need to do any honing fast if you have a razor sharp knife in the first place 2 or 3 swipes often will keep most knives sharp depending on the steel of the knife
Yes, that's true! You don't need to go fast, especially at home. But in professional kitchens, many cooks prefer to go a little faster with just about every task, as we often have tons of work to do!
Safety first, especially when you're just learning!
What’s the brand of all 4 knives
Left to right Mizuno Fuguhiki 300mm, Kikuichi Sujihiki, MAC mighty chef, Kikuichi petty. I've had all of them over 10 years and the MAC since 2007 or so. All great brands!
What honing rod is that??
I got it from E.Dehillerin about 5 years ago. For the price it is holding up well. www.edehillerin.fr/en/sharpeners/1360-fusil-diamant-meche-ovale-179001000.html
Idk I’m a righty but having the knife in the left hand is easier
You should use whichever hand you're most comfortable with! Switching hands after sharpening might slow you down a little, but not by much.
No good cos you don’t tell how many degree angle should steel
Depends on the knife, but normally about 15 degrees
Sharpen away from hands. Unless wearing chainmail gloves.
They might teach you that in culinary school and I'm not saying you're wrong. But in most professional kitchens its common curtesy to sharpen with the knife angled towards you, so you don't stab anyone for example. Keep your hands below the guard and you should be fine!
@@ONTHEPASSWITHMAX
It might be common courtesy but common sense say you always use/sharpen a knife away from you. I understand what you're saying about tight spaces and though I don't work in a kitchen I'm sure there are plenty of things you could aim towards that's not a person within easy opps I slipped reach. I could be wrong, wouldn't be the first time. Regardless its pretty impressive how fast you move that blade around.
@@myevilbanana Well if you are at home, you should do whats more comfortable for you (within reason). But keep in mind that there is a handguard and if you are paying attention you should be safe. In the 15 years I've been cooking, I have never cut myself or seen anyone else injure them selves sharpening this way. I would say your chances of getting hurt are much more likely cutting a vegetable with a dull knife!
@@ONTHEPASSWITHMAX what if ur doing it fast and accidently slip away from the steel abs gaurs
@@lvgio Well, I don’t know what to tell you. They’re knives and can be dangerous, so take care when using or sharpening them.
Honing rod do not work on hardened japanese knives as they're harder than the file. They're meant to maintain knives from europe that are made from softer metal
This is true for Aogami super, blue and some white Japanese steel knives, but in general most carbon, molybdenum, and stainless steel knives work just fine. It's important to use a whetstone as well as a honing rod.
@@ONTHEPASSWITHMAX would ceramic honing rod work well even on harder knives?
From my personal experience, I've found metal honing rods/steels to be just as good. Ceramic ones can be nice, but they're super delicate. I have owned two really nice ceramic rods over the years (global and mac) and they both broke in half at work.@@lalli8152
I have a question there is a Shorter knife that I'm trying to sharpen and it's kind of awkward do you have any recommendations
You should probably use a whetstone. Here is more detail on stones inf you are interested ua-cam.com/video/7xqnlQVzMVE/v-deo.html
@@ONTHEPASSWITHMAX I already have a couple of whetstones it is just a little bit different filing a small knife compared to my ax
@@Iceboy1309 what kind of knife exactly? If it’s a paring knife the best way in my opinion would be to use the whetstone once in a while. Then use the honing rods once every few days or so.
The sharpening angle should be the same as any other knife.
@@ONTHEPASSWITHMAX it's not a cooking knife it's a small wood whittling one and just trying to get it back in shape and I think my technique might be little bit off
@@Iceboy1309 perhaps try a slightly more acute angle when sharpening. It’s also important to use a fine whetstone or even a leather strap to polish the edge for a super sharp edge.
It’s hard to recommend a solution without seeing the knife but I think it’s probably about the angle
What angle do I hold the knife to the sharpening rod?
It depends on the knife, but between 15 and 30 degrees is usually a good mark. I find that after a while, you will get used to a certain angle if you use your knife enough. It will just feel natural.
@@ONTHEPASSWITHMAX thank you
@@kryssiicat My pleasure! Happy cooking!
Please turn your phone 90 degrees so we can see what's going on in the video.
1080 x 1920 is the only acceptable format for UA-cam Shorts. The majority of viewers watch this content on their phones. I did film this in the standard format, and I will create a longer video with more details soon.
@@ONTHEPASSWITHMAX No worries, mate. I was just making sure you knew that vertical videos are crap and that proper video recording is horizontal. It sounds like you already know this. Don't change a thing. P.S. I watch videos on my phone by turning my phone 90 degrees clockwise/counterclockwise.
😅😅😅😅😅❤❤❤❤❤❤
ughhh, thanks?
Rod is wiping like a wiper.
Not sure what you mean by that.🤔
You don’t have to go fast
That's right, you don't.
@@ONTHEPASSWITHMAX I work at a meat works and nearly every one goes slow
@@ZaneMartin710 What I meant to say is, yes I agree. You don't have to go fast if you don't want to.
In many professional kitchens however, cooks tend to try and complete every task faster if possible. So it's not just for show either.
@@ONTHEPASSWITHMAX yeah that’s right
This is for straightening a rolled edge. That’s all it does. Nothing more. Unless the steel is garbage as I assume that’s not. There are zero abrasives there. Ceramic rod is the way or a strop. Or the previously mentioned whetstones.
As I mention in the video, I use a whetstone on my regular knifes about once a month and use my diamond carbon steel a few times per day during the week (at work). After 17 years of working with all sorts of different knives and sharpeners, I have found this to be the best routine.
I have owned two different ceramic rods (Global and MAC) and I will never buy them again. The knife stores love to hype these up... They're really expensive and both snapped in half after a few weeks. I also didn't notice much of a difference in performance. Not suitable for professional kitchens.
I've also gone through many different steels/honing rods, and yes the quality does matter. They come in all different shapes and sizes. The one I use in the video is fantastic, I got it a few years ago in Paris here: www.edehillerin.fr/en/sharpeners/1360-fusil-diamant-meche-ovale-179001000.html
It has a fine abrasive texture.
As for straightening a rolled edge vs creating a new edge, sure if we're talking about semantics, technically one is "honing" and the other is "sharpening". In both cases however, the result is still a noticeably sharper blade and that's all I care about...
you dont sharpen your knife with a honing rod. Also you should mentiopn that you shuldnt hone knives over 60hrc
Correct. As I said in the video, you can't sharpen a dull knife with a honing rod, but you can make a sharp knife much sharper. As for HRC 60+ knives, that's debatable. It really depends on the type of knife and the type of honing rod. The knifes I use in the video I have used in professional kitchens for 10+ years, and they still are razor sharp.
Here is another video with more detail on whetstones ua-cam.com/users/shorts7xqnlQVzMVE
Thanks for watching!
@@ONTHEPASSWITHMAX You didnt mention the fact that honing isnt sharpening, its honing. Diffrent things. also yes, tecnically uou can use a honingrod on a knive above 60 hrc, but only if the rod is ceramic.
@@notabrit3025 Source Oxford English dictionary: hone
/həʊn/
Learn to pronounce
verb
gerund or present participle: honing
1.
sharpen (a blade).
"he was carefully honing the curved blade"
Yes I have been told that about ceramic rods when buying new knives by the salesman at various knife boutiques. Most of the time they're about as honest as a used car salesman in my opinion... Always trying to upsell you expensive equipment that you don't really need!
I have nothing against using ceramic, but after 15 years in the kitchen I have found fine grit high quality metal rods to be just as effective, and usually a fraction of the cost of a ceramic rod.
I used a global ceramic honing rod(not cheap) for about 6 months until the top bit shattered in the middle of service one night. I replaced it with a fine grit metal steel and never looked back!
Thanks for your input!
Your just doing it slow for the show you can't hold an angle going that fast ask any professional but honing is nice.
Not sure what you mean exactly.
It is certainly faster pulling the blade towards you. That is the only reason for sharpening a knife this way. It won’t make a knife any sharper. If you want to look flashy or you are a pro, go ahead.
Personally, I will always push the knife away from my body and hands. Always.
It's not about being flashy. It's when you are in a confined space like a kitchen, with other cooks nearby, it's common courtesy not to sharpen away from you. There are guards on the honing rod precisely for this reason. If you're sharpening your knife at home though, feel free to use any method you're comfortable with!
Bo zo if you think ima sharpen a knife toward my body you’re insane
If your steel/honing rod has a guard then you'll be fine, it's why it's there. You can sharpen the knife away from you, but as I said in the video, it's dangerous to others in the kitchen. Try sharpening away from you at work at your own risk...
Explained nothing
Really? What else do you want to know...?
Oh another lefty, whatever gets it sharp I say… toward me has always been easier. I’ve tried the way you’re doing it and also the opposite, steel in dominant hand stroking the knife with the steel.
Yes, another lefty! Actually, I've seen many different techniques, and many work fine, I just latched on to this in some of the better restaurants I've worked at and haven't looked back.
Why do this fast? Makes no sense.
Go as fast as you want, especially at home. If you're in a professional kitchen, you tend to try and do everything faster.
How NOT to use a honing steel 🥴
You do you... The rest of us do it this way.