A friend gave me a tip a while back --- if you don't have a honing rod, use the bottom of a ceramic plate! I've been doing it for years and it seems to work well

An Edge in the Kitchen is a great book. It taught me how to sharpen way back when and I definitely recommend it to anyone. Glad to see it getting some props.

"Honing is a non-destructive process" Tell that to my friend who kept slamming my knife into my honing rod and made some massive chips in the blade.

@Yuzuki1337

3 жыл бұрын

Well you can hardly call that honing, can ya? :D

@sebastiansmith806

3 жыл бұрын

That's worth bare knuckle boxing over

@rorymoore4387

3 жыл бұрын

Damn has going to hard at wrong angle, sorry to hear bout your knives😟

@hinkhall5291

3 жыл бұрын

Is that gay slang? 😂

@jackmclane1826

2 жыл бұрын

This is why I have 3 different sets of knives. 2 highly cherished knives kept in perfect condition, are only hand rinsed and stored in a box. One decent set for me and everyday use. Kept in good condition, sharpened regularly but will go through the dishwasher for time saving purposes. One normal set for my wife and friends that don't know or care for how to handle a knife.

It depends on the kind of honing rod you use.... The ones with grooves actually sharpen, the ones with diamond powder also and the ceramic ones like yours also sharpens! The steel ones without groves are the ones that does what you say on this video.

@draw-backproductions973

2 жыл бұрын

The steels that are rough do not sharpen it same with a polished steel the only steels that actually sharpen your knife are the diamond steels I’m a butcher/slaughter man so I’m pretty familiar with steels

@maxheadrom3088

2 жыл бұрын

I think even the smooth steel ones sharpen - anytime there's contact between two things (from cotton on glass to metal on metal) will remove material. I use a smooth steel rod that's harder than the the knife's steel. The effect he mentioned does happen in honing rods also and is probably the main thing there. High carbon steel can be sharpened with leather ribbons or balsa wood - like barbers used to do in the old times when rabbits had their beard done or even were barbers!

@jefffuehr366

2 жыл бұрын

i got a honing rod with really thin lines running all the way down it ( all the way around the rod ) is that for honing or sharpening?

@breamy31

2 жыл бұрын

@@draw-backproductions973 wrong bud i fillet fish for a living and all i use is a rough horn and a smooth horn to sharpen my knives

@nixonpowen

2 жыл бұрын

@@jefffuehr366 that's sharpening stone, from what i know honing rod is usually smooth and what it does is straighten the edge, and you can sub honing steel with a back of a plate that has a super smooth surface

"Honing doesnt actually sharpen" "After honing you'll notice your knife will be sharper"

@caolanmaher5907

3 жыл бұрын

It does remove some metal

@AlibifortheAfterlife

3 жыл бұрын

@@caolanmaher5907 Ceramic and diamond rods do which is why I recommend against them. You're never gonna be as precise with a rod as you'd be with a whetstone so you run the risk of damaging your edge.

@sedorriku8021

3 жыл бұрын

@@AlibifortheAfterlife its also prooven that traditional steeling remove metal, it is more a microbevel forming than actual sharpening. But if we consider sharpening as thinning material to an apex, we can say yes it sharpens the blade, while its indeed not sharpening in common sense. Also it is a common missconception that any steeling realign just the edge, than can happen at some steels but it is often not the case, instead the deflected or mushroomed par of the apex get scratched away and a microbevel is formed at the first microns of the edge, wich will increase as the process is repeated. This process also happens on normal honing steels not just on ceramic or diamond sharpening rods. We have to imagine that the apex is a very thin point, so just slight pressure on the rod will cause enourmous forces to the apex what causes deformation usually to a microbevel than anything else (as it is normally used at a bit higher angle than the sharpening angle).It also depends on the situation and is like always a bit more complex than expexted, for example: lets say a certain razoredge can be realigned by stropping, may the steel from kitchenknife woud lead in an edge and angle that the very apex woud rather break off due fatigue than bend back. Hardness, grain of the steel, sharpening angle and the deflection itself play a big role what really will happen. Ps: I think there is many ways to do something, but to be honest this is not how i woud steel a knife.

@blazzinrazzin

3 жыл бұрын

@@sedorriku8021 So many contradiction in this video and in the comments. Makes me think this video has good intention yet falls short of delivering a cohesive point. Aside from your grammar, this comment makes more sense than what he's saying in the video.

@sedorriku8021

3 жыл бұрын

@@blazzinrazzin yes the grammar is horrible i know, but in my apologize its not my first or second language, thank you anyway :)

Not gonna lie I was shook when he rolled up his sleeves to test the knife 🤣

As a butcher we would sharpen by stone maybe every second day but steel (honing rod) our knives every time we noticed significant resistance in cutting maybe every 20 minutes when working non stop. We would have people ask if we could sharpen their knives for them with the steel (honing rod) and explaining difference between edge beville and blade and correcting feathering (edge rolling over itself to one side) would always go over the head before we direct them to go to a life sharpener as stealing their knife wasn't going to give them the result they were after. Having so many knives every second day we would usually sacrifice a lunch break to get our knives stoned 😋 but it does make diceing slicing and boning alot easier as a result.

You're half correct. A polished steel honing rod does not remove any metal, but a fine cut rod does. Very similar to how a file works.

@demokraatti

3 жыл бұрын

Yes those ridged steel rods eat the blade quite aggressively. Usually this causes problems since the rod is the most effective at the middle part of a blade and much less effective at the heel and tip area. Over time this can make the middle part wear so much that it stops making a contact with a cutting board. Also ceramic and diamond rods remove some steel from a blade. On the surface of a white ceramic rod dark traces of metal can be easily seen.

@2adamast

3 жыл бұрын

And maybe wrong because polished honing rods are also used to sharpen 'soft' metal edges

@ianwallace3192

3 жыл бұрын

Most of this channel is him being half correct, coining ideas as his own (pickled onions, precooking pasta, Indian food), and shoving content into KZread.

@asharperrazor

Жыл бұрын

@Troll of Troll's Workshop That's what I said...

@Jake-4-Christ

10 ай бұрын

Ethan mentioned that at 2:04.

Great tip about the SOUND of the honing stroke! That's a good indicator, most people don't notice that. 👍

@mrsmith906

3 жыл бұрын

the sound also depends upon how you hold the tools in relation to your head and if you have even hearing.

@88KeysIdaho

Жыл бұрын

Yeah- but we couldn't hear the SOUND of the honing stroke, because of the background music playing over the video. It would have been a good time to pause the music, doh!

Actually, honing rods do sharpen knives, including the ribbed steel ones. There is a misconception that steeling does not remove metal, but simply 're-aligns the edge.' When you use a honing steel, you restore the apex. Electron microscope analysis (seen at 2,000 times magnification) revealed that this was achieved by the removal of steel, which creates a new micro-bevel and restores sharpness.

5:20 heck, for a second I thought he was gonna cut his skin

@SaintJimmySensFan

3 жыл бұрын

Remember kids, it’s down the street, not across the road!

@MusicByproduct

3 жыл бұрын

I was raising an eyebrow at that too. "Alright so if you want to _really_ test how sharp your knife is..." : D Nice trick though, hadn't thought of that before.

@abc6568

3 жыл бұрын

@@MusicByproduct yeah if it can cut through your arm it should be able to cut through your steak

@lyrical7683

3 жыл бұрын

a bc same

@___xyz___

3 жыл бұрын

I've seen this done in practice. Pretty cool stuff. We got a good laugh that dinner.

As a slaughter man many years ago, I made my own steels, or as you call them, honing rods, from chainsaw files polished to a glass smooth finish.....the way we tested for sharpness was to drag the knife across your thumb nail, if it drags, it's sharp, if if slides over, it needs attention.....only used Victorinox boning and slicing knives....

@carlwhite9455

2 жыл бұрын

Can you actually use a chain saw sharpener to hone a knife?? Thanks

@pp-bs5qz

2 жыл бұрын

@@carlwhite9455 wheres the face palm emoji.....................

@carlwhite9455

2 жыл бұрын

@@pp-bs5qz lol

@fml5910

2 жыл бұрын

That is very interesting.

@ncsEsper

Жыл бұрын

Dangerous too. Any worthwhile sharpening job would cut thru the nail.

I had expected to hear the tip that I heard before at the end of this video... Before using the knife after honing it, wash it. Because you do not want any little pieces of steel that might have come loose to end up in the food you are cutting

@masondegaulle5731

3 жыл бұрын

It's not a thing to be honest, any super fine burrs it removes are so tiny they pose no risk whatsoever.

@krkrbbr

3 жыл бұрын

I would actually like extra iron content in my food thanks

@andredion9649

3 жыл бұрын

@@masondegaulle5731 whos knows whats in those China knives

@ohnoitsu1

2 жыл бұрын

@@masondegaulle5731 Actually I wipe my knives off on a paper towel after honing on a diamond rod and there is definitely a residue left over very similar to that of the slurry you get from whetstone sharpening. Probably not the greatest thing to introduce to your food/diet.

@masondegaulle5731

2 жыл бұрын

@@ohnoitsu1 Of course a diamond rod is going to remove more material, still wouldn't cause you any problems to go through your digestive tract. Likely dissolve in your stomach and you'd pee out excess beyond what your body wants.

I love to watch you do that over and over and over and over (repeats 10 times)!

I prefer to run my blade down the rod while pulling in. that’s also wears the rod down evenly. Good vid

@fbnick9987

3 жыл бұрын

I agree, with reservations. (1) the steel will probably not wear anyway, they are very hard. (2) I see too many people (and this includes cooks and chefs!) trying to move the blade down the steel as they draw and end up not actually letting any more than a couple of inches of the blade contact the steel!

@sharpen-up

3 жыл бұрын

Exactly right. It's actually better for burr reduction as well to go down the rod, edge leading.

@mattburnett4185

3 жыл бұрын

@@sharpen-up Agree, this Ethan guy doesn't know shit about sharpening, (or he just does it totally different from me)

@diji5071

3 жыл бұрын

That's what she said.

@Asdayasman

3 жыл бұрын

I prefer to run it down my wrists lmao end me

Try a white ceramic rod if you think they don't abrade metal. Some rods are smoother than others but my ceramic rod gets black with steel it ground off my knives. It definitely sharpens as well as hones. I'd say a steel is a metal forming tool. A ceramic rod or stone is a metal cutting tool as well as a forming tool.

Awesome vid and very informative for someone who is researching the art of sharpening knives.

@CoffeeAndPaul

7 ай бұрын

There is a video on KZread about a bartender in Japan who uses the same knife every day to cut & firm ice cubes. The knife he started out with is something like 20 Years old, & it's a fraction of its original size.

*Ethan* ... Did you know that you'll get the correct angle if you hold your blade against the hone and the handle end at the same time? This is why Japanese hones have a smaller handle where it meets the hone. The angle is less. _Bonus Tip:_ If you're out and about, the top edge of your car window will work as a hone.

I have that same Mercer knife and it's honestly one of my favorites!

side note: a lot of western knives are coming in with 15 degree edges these days, including my favorite, the victorinox fibrox...

@triad6425

3 жыл бұрын

I LOVE my victorinox and I have Kramer

@mymai2792

3 жыл бұрын

I love my Victorinox too...had it since 2007. I use it everyday & it holds an edge for a long time. Taught myself to sharpen 3 years ago with a Japanese 2sided whetstone. My knife only needs sharpening once every 6 months...& I hone it regularly. Even my uncle (Dad's bro) who's family have a hunting background - was impressed with my sharpening skills. He had the honour or cutting our N.Year roast lamb & said my Dad (who's passed away) would be proud. Brought a tear to my eye.

Thank you a thousand times! Been trying to tell rookie cooks for years!

I am pretty good with a honing rod, but I wish to improve my whetstone game overtime. Love the vids 👍👍

@EthanChlebowski

4 жыл бұрын

My guide to whetstone video is coming out on Sunday!

I use my thumb to get the angle. I have my knife in a pinch grip, I'll place the blade on the rod, then tilt the blade till my thumb knuckle touches the rod as well. Which gives me an angle around the 22 to 25 degrees. Then when I go to the other side, I use the knuckle of my pointer finger as a degree guide.

Watched a couple of your videos and they're fantastic. You got yourself a sub.

I have crappy soft steel knife that I actually sharpened on my steel honing rod, it is abrasive it will sharpen but depending on the steel of your knife, it's minimal effect. Although some chefs, hone their knives very often, and it allows them to keep an edge on the knife for months. This kind of minimal alignment connected with frequency of doing it really protects from larger damage and true dulling of the knife that honing can't deal with.

Great tips ! Well done. .. Thanks for this video! We all need good Sharp Knives !!

Nicely done Ethan. No wonder you have so many subs. You're videos are really well done.

Just saw the caption and picture for this video. Instantly subscribed.

This is a great video! I learned a lot about honing and sharpening that I did not know before. Thanks for sharing!

Thank you soo much, I wanted to learn how to use my honing rod for a long while.

Thank you for this information and Great Video

Useful info.. Thank you, Brother...

Woww!! What an educational video. You are aweosme dude.

Awesome and informative video as usual. My stomach turned when you tested the knife sharpness on your arm though

I do boning for a living and hone my knife at least 50 times a day and sharpen it every 2-3 days, you only need to pull it back once on each side with decent pressure to re-align the edge, then using most of the steel, as light as possible once or twice on each side to get it sharp, the lighter your finishing steels are the sharper your knife will be

@SlyMaelstrom

3 жыл бұрын

Why does making porn dull your knives?

@codysimpson70

3 жыл бұрын

@@SlyMaelstrom hahaha just does mate

@deasttn

3 жыл бұрын

@@SlyMaelstrom because over time things get dull

@pp-bs5qz

2 жыл бұрын

sounds easy but I bet it takes a heck of a lot of practice to get it flowing right.

I have a very old honing rod, its vintage, always wondered what it was and what it was supposed to do.

From all the vids I watched, you're the only one who said that honing is not for sharpening, and you were correct. Thanks bro

@violetviolet888

3 жыл бұрын

Not entirely correct: it depends on the rod, "half correct. A polished steel honing rod does not remove any metal, but a fine cut rod does. Very similar to how a file works."-Leighton Tyau"Yes those ridged steel rods eat the blade quite aggressively. Usually this causes problems since the rod is the most effective at the middle part of a blade and much less effective at the heel and tip area. Over time this can make the middle part wear so much that it stops making a contact with a cutting board. Also ceramic and diamond rods remove some steel from a blade. On the surface of a white ceramic rod dark traces of metal can be easily seen."-demokraatti

Thank you so much for the demonstration. Very helpful video😊

I like the triangle ceramic honing rods. Use pointy bit of triangle to remove material in 2 strokes Then use flat side of triangle to straighten V

would love to see someone discuss a steel vs a strop

@mrsmith906

3 жыл бұрын

A steel will re-profile the edge when turned over as the video shows along with removing burrs, this does remove metal. A strop is for fine reprofiling and removing striations for the ultimate edge and that IS for when you want to shave hairs off skin.

@jamesdearham3056

3 жыл бұрын

@@mrsmith906 I thought a steal does not remove metal unless it was diamond coated. I can easily shave with my knives after a few passes with my steel. assuming of course it has been sharpened in the last month. I use a cheep 5$ oil stone from the hardware store for sharpening. my knives see heavy use as im a chef. i always mock tje youngins with their 100$ water stones and dull ass knives.

Ethan thanks heaps for taking the time to show us KZreadrs this method Love your work Mate✌🏼Out🤠

I had to hone all the knives in the house and now I look like a naked mole rat.

@amonglongchar7687

3 жыл бұрын

Lmaooooooo

I also have a Mercer chefs knife. Great bang for the buck!

That’s crazy. All this time I thought that was a knife sharpener not a honing rod. Thank you for clearing that up for me.

Solid as always, E! Whenever I pick up a knife I hone it for a few stroke before each use--it is a habit, and I do a little touch up sharpening on an 8000 grit Norton stone on Dec 25 every year. I have a Henckels 8" chef's knife (I bought it in 1990) that I use for almost everything. It is really solid, comfortable grip for my hand and the steel is pretty decent quality. My happiest day in the kitchen was taking the bevel from 22 degrees down to 12--it made a world of difference in my cuts. Now I just have to grind down the bolster.

@EthanChlebowski

4 жыл бұрын

Your story goes to show knives can last a really long time if sharpened and maintained well! Getting a sharper cutting angle is an absolute game changer. It's amazing how well it cuts.

@tyleringle268

2 жыл бұрын

@@EthanChlebowski Thanks for the video it really helps and makes since I have a okc3s bayonet on one side the edge is different than the other after sharpening did I mess my edge up?

Been a pro MeatCutter since 1995. I have and use my Henkels diamond steel that I bought the year I started every day. Never tried a ceramic one..

I typically don't use homing rods, I use a leather strop. Same concept, just more what I'm used to. It does have some abrasive so it does function more like a ceramic honing rod

@kelainefes

3 жыл бұрын

The advantage of a honing rod would be that it can be quickly used while you work, you don't need to clean the blade or the rod other than wiping them with a paper towel and sanitizer, while a strop would absorb liquids if the blade hasn't been cleaned properly before use.

The steel (hone) is the most valuable knife maintenance tool in the kitchen. I watched the butchers when I worked at a grocery store. Those guys made so many cuts each day, they couldn't afford to have dull blades.

Very informative. That Mercer knife looks exactly like the Victorinox knife I have. So is the ceramic rod less abrasive than a steel?

I worked in an abbatoir for a while, and yes, honing your knives was done OFTEN.. like between every cow... and sharpened them maybe once a day...Doing it that often it almost becomes a reflex, and since then my knives at home stay sharp. :)

@kelainefes

3 жыл бұрын

I worked as a meat carver some time ago, on Saturdays I would go through 4 knives from 11:30AM to 3PM. The amounts of wet salt beef and pastrami I would cut... I mean I think it was at least 8 full briskets LOL.

Thank you so much for this

A note about ceramic honing rods. If you drop them they can break. They're awesome at their job but be careful. If you have butterfingers, bet a steel rod.

Loved it. Nice vid bud

@Ron4885

3 жыл бұрын

Very nice shirt too. (just sayin')

Wow some people in the comments are so pedantic. Everything he said is 100% correct. Technically a ceramic rod will remove material from the blade but its such an unbelievably tiny amount that its not worth even thinking about. You can't take a totally blunt knife and put an edge on it with a ceramic rod. A ceramic rod will straighten and refine a damaged edge just like a honing steel will only with the added benefit of polishing the edge too which works great on Japanese knives too (which honing steels do not mix well with) diamond rods are the ones which are very aggressive, will remove a lot of material and can be used to actually sharpen a blunt knife. Honing steel, ceramic rod and diamond rod. Three very different things which people confuse together and argue over constantly

@mstandenberg1421

3 жыл бұрын

It’s just technique leveraging hardness versus relative hardness. Everything else is pretty much ignoring very basic physics.

I just use some Lansky sharpeners. Gets to 17 degrees and it pretty easy once you get a knack for it. As far as the honing steel goes; I was unsure what it's purpose was so I looked this up and enjoyed the video. Thanks Ethan.

@Joe_for_real

2 ай бұрын

@@torTxoFognaTuluZ I enjoyed the video because Ethan is an entertaining individual. Your self-acclaimed critical thinking ability didn't give you the social skills to know when to shut your freaking mouth.

@majinkakashi20

Ай бұрын

Rofl. dude, thats funny.

They realign micro serrations on the edge so they're all straight and cut in the same direction. Saved you 7 mins.

@theylive8200

2 жыл бұрын

Finally someone who knows what they're talking about.

@BoshBargnani

2 жыл бұрын

He explains that in the first minute.

@Alacard0malley

2 жыл бұрын

@@BoshBargnani saved you 55 seconds 🤷🏻‍♂️

nice vid. thanks! love that music!!! Who is playing?

I'd like to see some microscopic photos of the edge, before during and after.

Had a 4lb ceramic hone rod. It was a gift from a sword enthusiast friend. Man I need to find that.

Thank you. I had no idea.

I used to manage a restaurant and I have shown your video at least ten times to the employees there because I see them trying to grind the knives on the rod multiple times a day. I'd hear them going crazy for 3 minutes at a time and try and explain to them that it's NOT for sharpening. I tried explaining the process to them by folding the edge of a piece of paper, then straightening it out with my hand to demonstrate what the rod does. Nothing I did ever got the point across, not even this video. I even saw them using the backs of other knives to imitate the action of honing (but by sawing back and forth, not even caring about angle). It was the most stressful time of my life. They even bought an electric sharpener behind my back and used that to sharpen the knives twice a day. Quickly, they wore them all down far past the tempered part and the knives were useless. I bought them a quality set of knives (the same ones I use at home) and again, within two or three months they were destroyed. I quit shortly after.

"use the whole length of the knife"... And the rod too!

@deasttn

3 жыл бұрын

Just the tip. Just the tip

A video I didn't know I needed

I never knew the rod was just for realignment, cheers.

If we use the use the honing rod about 1 a week generally, how often would you suggest a sharpening with the wet stone ? About once a month?

@uhnutherdude

3 жыл бұрын

Monae Ortiz Many knife sharpeners recommend sharpening your knife on a whetstone once every two weeks to once a month depending on how often you use your knife and what you use it for.

i like how you pronounce short 'u's as long 'o's. pull becomes pool, full becomes fool. it's very unique, i wonder if it's a regional thing 2:57 3:03 3:43

@jamesdavis2027

3 жыл бұрын

Canadien?

@theangrycheeto

3 жыл бұрын

@@jamesdavis2027 Nah

What angle do you use on Chinese knives, Japanese knives and French knifes? I have all these types.

So with the ceramic rod taking off weakened pieces of the edge, would it be reasonable to strop the knife after?

I say this to coworkers at the restaurant I work at and just get a blank stare of confusion back at me. Siiiiigh.

It does help to strop on leather after honing. Try it!

Thanks

I would disagree that the honing knife does not remove the edge. My grandfather used his on one knife until the blade wore away..

@slatetab

2 жыл бұрын

It was probably a fine cut steel rod then, this video is talking about ceramic and polished steel

@OwlskiTV

2 жыл бұрын

@@slatetab Ceramic also removes steel...

Very informative, thank you!

@EthanChlebowski

4 жыл бұрын

Bradley Shepherd You’re welcome, glad it was helpful!

Does theb honing rod need to be replaced after sometime?

Looking through a lot of high quality kitchen knives today on a cutlery website. Most brands (western and Japanese) are coming in at 15 degrees (give or take 1-2 degrees). I think I saw one knife that was over 20 degrees. I’ve never seen anyone use a honing rod the way it’s done in this video.. strange. It’s important to talk about Rockwell hardness rating with this topic as your rod must be harder than your knife, or OT won’t work.

@alexbeedie6940

2 жыл бұрын

I'm a knife maker 20 to 25 degrees is a wood carving knife, and ceramic is harder than all steels no matter what the Rockwell hardness

@racerdude7149

2 жыл бұрын

Well that’s because he doesn’t know what he is doing…if I let this guy use my bench grinder I’m sure he would wear a groove dead center of my wheel😤

@Bob_Adkins

Жыл бұрын

Not quite true. A soft sharpening steel can easily straighten up the burr on a hard knife blade. A sharpening steel is not meant for removing metal, just re-forming it. A true honing rod is made from ceramic or hard steel with a texture that will remove steel from the edge nd actually sharpen it.

Hone your knife then wipe the edge the correct way on a paper towel. That grey residue is metal. Honing removes material. Yours truly a chef.

Ooooooh the sound of the bur near the scales had my eyes squinting and ears closing.

Well made video. Good job!

شكراً thank you

Clear and to the point. Thanks.

@EthanChlebowski

4 жыл бұрын

You're welcome.

Can you use a ceramic honing rod to hone a ceramic knife?

what a great video

Subbed! Thanks for a good vid

i have a ceramic clay honing rod , its a bit gritty works perfectly

Hey!! iwould like to know if you have to recommend a group of knives from amazon; or if I just start with the one you used in this video! thanks :D

@ladallance12

3 жыл бұрын

what kind of cutting technique do you use and what to do you cut?

@LianLawliet

3 жыл бұрын

@@ladallance12 I'm starting to cook, so I don't have a technique. The idea is to cut vegetables and meat. Thank you!

@ladallance12

3 жыл бұрын

@@LianLawliet Ok welcome then! you can buy the victorinox chef knife for, 25 euro, very good quality i even use sometimes one in the kitchen ( i am a chef), it is a versatile knife and easy to resharp. You can also find a victorinox paring knife for small duties.

@LianLawliet

3 жыл бұрын

@@ladallance12 Great!! thank you so much! :D

@juancamilohoyos4347

3 жыл бұрын

@@LianLawliet hey! I've actually got the exact mercer knife he owns ( and 23 more knives ranging from 100 to 350usd) and i might add.. this one is the one i reach out most of the times! I've owned it for a year, with just maybe once a week strop... Still sharp as a razor! They are AWESOME KNIVES

If you go to the index of the website scienceofsharp there will be a section "what does steeling do", doing away with the common misconception of realignment of the edge (together with electron microscope pictures of edges before/after steeling).

@mrsmith906

3 жыл бұрын

That author is 'doing away' with it for himself but he is perhaps inexperienced enough to have misguided himself. 33 years experience with knives has shown me that a steel can indeed realign a turned-over edge. It can then also turn it over to the other side. A very scientific presentation but that does not mean it is totally factual.

Is there a different technique for single bevel?

I hate when people think that honing rods sharpen knives! Great video man as always!

@EthanChlebowski

4 жыл бұрын

Hopefully, this video helps people understand the difference! Glad you enjoyed.

@main2333

4 жыл бұрын

So it don’t sharpen? I am watching a knife being sharpened. Sorry. Got distracted by mean trolls calling names. I will rewatch. Ok got it. It realigns after a wet stone that sharpens

@JC-fj7oo

4 жыл бұрын

scienceofsharp.com/2018/08/22/what-does-steeling-do-part-1/ Under a microscope you can see that a honing rod, even smooth rods do remove a good bit of metal and change the edge geometry. Also ceramic hones are usually around 2000 grit and diamond steels are around 800 grit so I replaced all my sharpening stones with rods. If I get blade damage that can't be fixed with 800 grit I'm probably just getting a new knife.

@violetviolet888

3 жыл бұрын

It depends on the rod. A number of "sharpening steels" are actually honing rods, and a number of "honing rods" are actually sharpening steels. Is the rod as hard or harder than the blade? A polished steel honing rod does not remove any metal, but a fine cut rod does. Very similar to how a file works."-Leighton Tyau "Yes those ridged steel rods eat the blade quite aggressively. Usually this causes problems since the rod is the most effective at the middle part of a blade and much less effective at the heel and tip area. Over time this can make the middle part wear so much that it stops making a contact with a cutting board. Also ceramic and diamond rods remove some steel from a blade. On the surface of a white ceramic rod dark traces of metal can be easily seen."-demokraatti

I've heard that for hard steel knifes (which is, for example, typical for Japanese knife's) it's better to just use a fine grit whetstone every once in a while (between full sharpening) instead of honing, is this accurate?

@TadRaunch

3 жыл бұрын

Some Japanese knife experts say that you'll have to use a super fine grit whetstone EVERY time you use the knife. Which might seem crazy. But it's kind of balanced out by Japanese knives being heavily focuses on single purpose knifes. And as a chef, I do recommend collecting as many Japanese knives that you think you can properly use. But your all-purpose knife is gonna be a Victorinox. It's a knife that works like heck, and if you take time to learn how to sharpen it, it's gonna go far. I'd say you won't need a steel until you're getting close to the point that it needs a new sharpening.

use a good sharpening steel rather than a honing rod. You can remove metal to sharpen or hone depending on the pressure you apply. Its worked for me over the last 35 years.

Idk man, I ain't got the balls to do the hair shaving test xD

Thanks for sharing, I use one but wasn’t sure I did it correctly or if my man did it correctly??

So is it necessary to buy or I can use only whet stone?

@EvaAdorable

3 жыл бұрын

He said that a whet stone is removing metal, but the honing rod is just realigning the edge. So if you use a whetstone every week, your knife is going to keep getting worn down. He recommends sharpening with a whetstone only every 6 months or more. You should use the honing rod before cooking each time, and then use the whetstone once the honing isn't do much to improve the sharpness.

@dozog

3 жыл бұрын

Depends on how badly you abuse your knife. How often do you use it and what do you use it for. What you use it for has an impact on how you degrade your edges. Most home cooks can easily get away without a honing rod or a wet stone. Most professional cooks will use a rod. Every butcher will use a rod every day.

As usual great video good friend!

@EthanChlebowski

4 жыл бұрын

Thanks Manny!

OH GOD! I spent the better part of 20 years trying to get my father to understand that...

@AC-bg4cs

3 жыл бұрын

20 years? İ'm sorry but your father is incredibly slow.

@marka4891

3 жыл бұрын

@@AC-bg4cs No, he just refused to listen and I finally just gave up.

Most people think honing is sharpening it. They not aware sharpening requires removing metal.

what is the safety consideration when using this method of sharpening?

Boy was I doing it all wrong. THK :- ))

The amount of confusion such a video can make is astonishing. As some already pointed out; There are different types of honing rods. Some are built with diamond or abrasive material that actually will remove steel off the blade and sharpen a knife, whilst others are more finer and realign and smoothen out the edge, similar to what strops do. So to say "honing rods don't remove metal" is sorta a misguided answer, as it's only partially true and dependent on what honing rods we're talking about.

Hey buddy, have you linked your videos on FB, Twitter, everywhere on social media? Suggested subscription to your channel, and promoted it anywhere you can? You deserve far more views.

@EthanChlebowski

4 жыл бұрын

I appreciate it, I'm on instagram and promote everything there. I don't use twitter and facebook as much, though I definitely should get better at that. I'll also post videos on reddit to relevant subreddits. Appreciate the encouragement, thanks for watching!

@whatsup7535

4 жыл бұрын

@@EthanChlebowski 👍🏻🙂

@whatsup7535

4 жыл бұрын

@@EthanChlebowski I see that you've basically peaked at 24K. That's not bad.