Ceramic Honing Rod 5-Inch
Ceramic honing rods are a great option for "do it at home" users to maintaining a crisp edge on your knives utility kitchen and outdoor pocket knives. This small size can fit in your drawers and back-pack making it ideal for traveling or at home use. For Stainless Steel and even Carbon Steel blades, this rod makes a great investment.
Many believe that a honing rod is a sharpening tool because the outcome of using a sharpening tool and honing tool might feel similar: "look my knife cuts better". However, there are differences.
When you look at a used blade under a microscope, you will notice the edge looks like a series of tiny little sideway teeth or even like a wave. Those are known to create resistance when you cut ingredients, example; cutting through a tomato peel. Using a honing rod will realign the edge of your knife without removing material. On the other hand, the method of sharpening will remove with friction the little teeth by eliminating a part of the steel and creating a fresh surface with a sharper edge.
Watch our video where we talk further about the use of our honing rod: English | Français
Follow the 3 steps below with the help of the image shown:
1. Hold your knife in one hand and your rod in the other with the tip upside down on your cutting board or even a damp towel.
2. Starting from the heel of your blade going up to the tip, slowly slide the edge of your knife by keeping a steady angle;
▪️ Traditional Knives; Hold a 20-25 degree
▪️ Japanese Knives; Hold a 15 degree
3. Repeat this same steady movement a few times on each side of the edge.
Ceramic honing rods are a great option for "do it at home" users to maintaining a crisp edge on your knives utility kitchen and outdoor pocket knives. This small size can fit in your drawers and back-pack making it ideal for traveling or at home use. For Stainless Steel and even Carbon Steel blades, this rod makes a great investment.
Many believe that a honing rod is a sharpening tool because the outcome of using a sharpening tool and honing tool might feel similar: "look my knife cuts better". However, there are differences.
When you look at a used blade under a microscope, you will notice the edge looks like a series of tiny little sideway teeth or even like a wave. Those are known to create resistance when you cut ingredients, example; cutting through a tomato peel. Using a honing rod will realign the edge of your knife without removing material. On the other hand, the method of sharpening will remove with friction the little teeth by eliminating a part of the steel and creating a fresh surface with a sharper edge.
Watch our video where we talk further about the use of our honing rod: English | Français
Follow the 3 steps below with the help of the image shown:
1. Hold your knife in one hand and your rod in the other with the tip upside down on your cutting board or even a damp towel.
2. Starting from the heel of your blade going up to the tip, slowly slide the edge of your knife by keeping a steady angle;
▪️ Traditional Knives; Hold a 20-25 degree
▪️ Japanese Knives; Hold a 15 degree
3. Repeat this same steady movement a few times on each side of the edge.
Description
Ceramic honing rods are a great option for "do it at home" users to maintaining a crisp edge on your knives utility kitchen and outdoor pocket knives. This small size can fit in your drawers and back-pack making it ideal for traveling or at home use. For Stainless Steel and even Carbon Steel blades, this rod makes a great investment.
Many believe that a honing rod is a sharpening tool because the outcome of using a sharpening tool and honing tool might feel similar: "look my knife cuts better". However, there are differences.
When you look at a used blade under a microscope, you will notice the edge looks like a series of tiny little sideway teeth or even like a wave. Those are known to create resistance when you cut ingredients, example; cutting through a tomato peel. Using a honing rod will realign the edge of your knife without removing material. On the other hand, the method of sharpening will remove with friction the little teeth by eliminating a part of the steel and creating a fresh surface with a sharper edge.
Watch our video where we talk further about the use of our honing rod: English | Français
Follow the 3 steps below with the help of the image shown:
1. Hold your knife in one hand and your rod in the other with the tip upside down on your cutting board or even a damp towel.
2. Starting from the heel of your blade going up to the tip, slowly slide the edge of your knife by keeping a steady angle;
▪️ Traditional Knives; Hold a 20-25 degree
▪️ Japanese Knives; Hold a 15 degree
3. Repeat this same steady movement a few times on each side of the edge.
