2 things : backhone technique, sounds exactly that…. Hone the blade away from the rod, instead of running the blade towards (like a stropping stroke on a whetstone). This will help straiten out roll overs as well as prevent cutting into the rod, takes some practice, but it’s a good technique, back hone first, then hone going towards the rod, eventually you can just backhone after some practice. Secondly, for those starting out, holding/laying the rod horizontal may be easier, as its most similar to a stone that you lay flat, you just simply hone on the rod like you would when you use high grit to finish/polish like a finishing/stropping stroke.
@popol7ikАй бұрын
started doing this after seeing my friend do it on the line 4 years ago. Idk if it’s just placebo or not, but I feel like using edge trailing strokes on the rod makes a sharper edge than edge leading.
@larry5178Ай бұрын
@@popol7ik @ if you put a micro bevel on your edge, it is absolutely superior to conventional honeing, as backhone ensures less abrasive contact on the actual Apex. And use of less pressure to simulate a high grit stone/hone is much easier safer on a back hone. (IMO)
@kvernesdottenАй бұрын
The reason alot of people dont backhone or go edge trailing like that, is because it becomes incredibly awkward to do with particularly long or very curved blades as you would need to lift your elbow to match the belly instead of just slightly bending your wrist towards you if you go edge leading. You could move the rod, but that means 2 moving parts and consistency becomes very difficult. But yeah if all your knives allow for that its a good way to do it. For those who have exceptions in their kitchen though, I think its easier to just keep the same edge leading technique for all your knives.
@KnifewearKnivesАй бұрын
I'll give it a go, thanks!
@n00baTr00paАй бұрын
The blade follows the curvature of the honing rod at the tip so the angle will be maintained even on something like a boning knife or cimiter
@oknevalsАй бұрын
Nothing beats diamond compound on leather strop. Finally got all my knives hair shaving.
@AmybnuyАй бұрын
I use a 0.5 - 0.1 micron lapping film, tho my worry is that they're causing a burr.
@oknevalsАй бұрын
@@Amybnuy I've been using 400 and 1000 grit diamond plates and green compound for stropping. I had mix results. Then I got 3-6 micron diamond compound and all those knives that were either hair sharp or close to it, suddenly were shaving hair with ease.
@thiago.assumpcaoАй бұрын
You can shave hair out of any stone if you deburr edge leading. Strops are good too but you have the risk of creating a foil edge. It's good practice to test for sharpness before and after a couple passes on the cutting board to detect foil burr
@KwaPaN3RАй бұрын
I am sharpening my knives with a Tsprof system. I can get my blades shaving sharp with the 2nd finest stone I got which is a F600 diamond stone (~9 micron). Once I tried to push the limits. I went down to F1000 and polished the edge with 3 micron compound and a piece of wood. I was able to split a hair by just touching the blade. In every day use this level of sharpness is unnecessary tho. Especially on kitchen knives when you cut lots of stuff like tomato skins you want a more toothy edge. So it's more beneficial to use a coarser stone and focus on removing the burr properly than polishing the edge to the maximum.
@jonclaver7507Ай бұрын
This comment. 100000% truth. Skip the trial and error and listen to this!!
@jkbcookАй бұрын
Good tip about the guards on the honing rod.
@KnifewearKnivesАй бұрын
Thank you!
@fernandezpelaezАй бұрын
My question is, do you use a different technique for single bevel blades? What's the proper procedure, hone/strop only on one side, have a super steep angle on the "flat" side, proceed as in a double bevel... ?
@KnifewearKnivesАй бұрын
Because single bevel blades have more delicate edges, you want to be very careful. You can keep it flat on the backside and around 10-15 degrees on the bevelled side. That said, I find a leather strop is better suited to a more delicate edge!
@NeevesKnivesАй бұрын
Awesome channel, I'm happy to see a ceramic honing rod instead of a metal honing rod being recommended
@KnifewearKnivesАй бұрын
Thank you!
@adrianjagmag3 күн бұрын
Slicks and hones are two different things though. Slicks only straighten edges and are usually smooth steel. Whereas hones be they steel with a pattern (not great today), ceramic, diamond take off a small amount of material depending on the grit. If they're according to you akin to 4000 and 6000 grits then they...take off material. You can't mention ceramic, grit and then say they don't take off material when they do...they are abrasive, or else they would not have a grit equivalent.
@interpolagent9Ай бұрын
I bought the black honing rod and it works great, but I do need to bring my knife in for its likely first sharpening.
@KnifewearKnivesАй бұрын
Glad to hear it, we'll see you soon!
@michaelholt8590Ай бұрын
I love ceramic rods but I do just as well with an old Arkansas wet stone and oil.
@speckracing716525 күн бұрын
I also found a vanadium steel honing rod by Robert Herbert. That steel is harder than all my Japanese knives. Is that better than ceramic?
@KnifewearKnives22 күн бұрын
I don't know if it's better, but it sounds fine!
@H4KnSL4KАй бұрын
A little bit sharper? I used mine the other day, on a really nice knife, and it gave it its magical powers back. Smooth like butter.
@KnifewearKnivesАй бұрын
I often find that to be the case, glad to hear it!
@briang530Ай бұрын
These are great products. I have one of each which is the solution I'd recommend. If facing a constraint of just buying one or the other then I'd bring in a few knives to these guys and try both in store. Knifeware staff are pretty awesome and you'll probably get some very sound advice as to which hone will suit your knife, honing style and maintenance needs better. Also if you're new to it and they're not busy, you'll probably get a free crash course. Apart from going in person, I'll add my 2¢ on which i use for what: I'm not sure that I've got a preference for one or the other based off of the origin of the knife though. With the disclaimer that I almost exclusively hone forwards snd then back strop afterwards with green chromium oxide compound, It seems to me that the white is ideal for straightening or knocking off burr/ roll from an edge and tends to bite into material a bit wheras the black is great for polishing an edge and the daily touch up. I would say that for the chisel ground Japanese knife I have, the black is the better option and won't bight into the burr when honing the flat edge. I tend to also prefer the white for VG 10 or similar stainless items as well as the very high nickel or chromium carbon steels found in older American cutlery. For higher-carbon steel Japanese knives its sort of goes knife by knife as to which rod seems to work better. I also have a decent collection of Vintage American Foster Brothers and Dexter knives as well as French Nogent /Sabatier stuff all in carbon steel from around the 1950s. For these, starting on the white and then going to the black is optimal.
@KnifewearKnivesАй бұрын
Thanks for the love buddy, well said!
@arturocompean4064Ай бұрын
Should I use all three (white rod, black rod and leather strop) or using only one of those is enough ?
@KnifewearKnivesАй бұрын
One is tons! That said, using the stropnor black rod regularly and combining them with the white rod when needed will help you get the most out of your knife!
@samsham8218Ай бұрын
Is it wrong to keep the knife still and move the steel instead? I've tried the "chef style" rod up, rod down, rod angled sideways... But Running the steel over the edge instead of the edge over the steel, seems to give me better results.. PLUS, it's MUCH SAFER. Especially on a small busy line.. They can reach infront of you all they want without getting stabbed/sliced! Lol
@sodalinesАй бұрын
when your using a honing rod never flick the knife off the edge of the rod. It will round the tip very fast.
@GrantHendrickАй бұрын
Very helpful tutorial!
@KnifewearKnivesАй бұрын
Thanks grant!
@ronr.9203Ай бұрын
You kinda drove past the black honing rod. When to use black ceramic rod? When to use white ceramic rod?
@KnifewearKnivesАй бұрын
The black one is better for folks who home more often, whereas people who use their knives a lot, like chefs, or home less often would be better off with white. Alternatively, you can use the black one often, and go down to white when black isn't doing the job!
@ronr.9203Ай бұрын
@@KnifewearKnives❤
@oldmate7298Ай бұрын
Honing rods do sharpen, particularly ceramic rods. They create a microbevel on the edge. Check out "science of sharp" this guy imaged it with an electron microscope and categorically proved that steeling removes material and sharpens. By creating a microbevel. They do also hone, but they only hone imperfections that are a few microns in size. You can't do any worthwhile imaging with optical microscopy
@KnifewearKnivesАй бұрын
That's great to know, I'll check it out!
@Pony595010 күн бұрын
If you want to know about honing rods I would suggest watching a video by "Hiroyuki Terada - Diaries of a Master Sushi Chef" . "HONING RODS: Are They Good For Japanese Steel?". I think you will find it to be very informative.
@AmybnuyАй бұрын
FUn Fact: Outdoors55 tried a steel honing rod and they do absolutely nothing. only the ones (like ceramic) that remove material do anything at all. so it' practically just a light high grit stone that's easy to hold and easy to store. I personally use my worksharp with lapping films but I feel like a strop with 1-0.5 micron compound is the best way :O
@andersjjensenАй бұрын
I have an old cast iron honing rod (the ones with cast brass handle), and I assure you it does something. I've never had to sharpen my knives (all Solingen-like steel) on a stone, and they do slowly grind down over time. But on these Japanese knives, that push well over 60 Rockwell hardness, I doubt you're going to get very far with cast iron.
@KnifewearKnivesАй бұрын
I saw his video, he does great stuff! These rods do have a texture, but they don't contain abrasive the way sharpening stones do, so they do have a different interaction with the steel than the stone would.
@dusankollar602Ай бұрын
"Interaction" is doing heavyweight lifting in that sentence 😉@@KnifewearKnives
@lancehaver8899 күн бұрын
Wrong
@tailstalkerАй бұрын
"We stand firm by our beliefs." Outdoors55 did the research on this and it turned out - no shock - that these things do either *nothing* or damage. Only the abrasive rods do any work at all.
@KnifewearKnivesАй бұрын
I checked out his video! He does great work, although his video only seemed to show that a steel rod won't correct a rolled over edge, rather than a ceramic rod and a knife used on a cutting board.
@EmilMyszakАй бұрын
I cant believe. What about nagle?
@SentinelledederisionАй бұрын
ça veut jouer sur les mots pour s'auto proclamer "expert" quand en réalité il lui reste tout à apprendre sauf à ce que ce soit pour vendre son produit. Je forge et fais tous les traitements thermiques de nombreux aciers et seule une différence existe entre faire une émouture et aiguiser jusqu'à ce que le couteau tranche comme un rasoir quand l'usage le requiert, ou moins si c'est pour bâtonner dans la nature; par exemple ! Il y a donc différentes émoutures Quant à l'angle il dépend de celui de l'émouture ! Quant au grain, il dépend de l'état du couteau et de ce que l'on veut obtenir comme résultat final ! Elle vous vendrait de l'eau chaud; quitte à la réinventer ou vous expliquer comme la rendre chaude !
@oflofl7177Ай бұрын
steel 👎 ceramic👍
@mikestanley4457Ай бұрын
Strop FTW
@ochocabra1542Ай бұрын
agreed
@kvernesdottenАй бұрын
Strops do what most people expect rods to do. Most rods do not do what people expect them to do. So yeah, for most people out there a strop is the right choice imo. Rods do have their place and purpose though!
@jiahaotan696Ай бұрын
@@kvernesdottenwhere? Dowsing? 😅
@kvernesdottenАй бұрын
@@jiahaotan696 I did explain it in a comment that was removed, so it might be better if you just look up " knife steeling" yourself