Thank you for a great instructional! I've been wondering why people lead with the cutting edge on the rod, when doing it as you show (leading with the spine) makes MUCH more sense when re-aligning the edge! Thanks for proving that I'm not crazy!

Very good video, super helpful and exactly what I needed. Good visuals, to the point, great information. Many thanks.

This worked out great thanks for the vid!

using 2x2p coins as a mental angle reference is very handy - thanks!

anywone knows what brand is that rod?

Great video, thanks! By the way, can you use water with a ceramic rod?

@jarrett754

8 ай бұрын

I know this reply is late, but I notice a better polish on my Japanese steels getting the rod wet before hand. I am cutting for 8-10 hours a day. I have gotten to the point where I will only use a ceramic rod

When you say weekly is that for someone who is just a home cook or for someone who is a chef and preping a large amount of food everyday?

@cbfedge5593

6 ай бұрын

Home cook. Pro will be every hour or so

I've been doing it knife blade facing away from me

Rods only last a couple of years?

@jamesyoung1984

2 жыл бұрын

it will eventually need replacing yes but probably lasts longer than a couple of years :) You would be able to clean it too if it's not working as efficiently.

@velpro3150

Жыл бұрын

It will lose grit over time, i work as a butcher and we use rods on daily basis all the time. After a few years the surface of the rod will definitely become a lot smoother than it was when brand new, therefore it is not going to sharpen a knife as good as new. We use steel ones, i dont know wether a ceramic one lasts longer or not.

@KokoroKatsura

8 ай бұрын

lol we got like 25 years old rod

So what's the proper way to clean your rod?

@cuttingedgeknives

Жыл бұрын

You can scrub it in a sink with some warm soapy water and a brush

And to make things even sweeter, as of 05/10/2022, the honing rod used in this video is on a 50% discount if you buy another item. Bargain.

What the hell is "two two peas"?

@MegaTechno2000

Жыл бұрын

Two peas stacked on top of one another is hight to keep it at.

@huez21

Жыл бұрын

He means two 2 pence coins stacked on top of each other. A single 2 pence coin is about 2mm thick.

@Spikestrip55

Жыл бұрын

(English coins)

As a professional chef I'm just about only using a regular sharpening steel, that's all you need. A ceramic or diamond steel you will hardly ever need. I've been using my knives each day for over 1,5 years without using any other means of sharpening them. I'm not saying a ceramic or diamond steel isn't needed. If it works for you, by all means go ahead. But to say that you need to use a ceramic steel each week to keep your knives sharp, no.

@jamesyoung1984

7 ай бұрын

It depends on your knives I guess. Most Japanese knives use steel that's harder than the steel in a typing sharpening rod so if that's the case the rod won't do anything and risks chipping your knife. If your knives are softer steel like a Global or Henkel then sure, use what works for you but a standard steel is not the best tool for the job with most Japanese knives.