How to Use a Honing Rod

[@IzzyTheEditor]

Thank you for correctly telling people this is a honing steel, not a knife sharpener like a lot of KZbin folks misrepresent. However, this is ATK so I expect nothing less :-)

[@petezereeeah]

@Izzy- True. This rod will hone a knife, but not truly sharpen it.

[@allanboyer2769]

The definition of hone is to smooth AND SHARPEN.

[@petezereeeah]

@@allanboyer2769 That's news to me. Have neve heard that from anybody.

[@davew4998]

The whole purpose is to change your knife so that it cuts better. Most prople call this making it sharper. Whether it's done by shaving bits of metal off, or making the edge straighter, it's still sharper.

[@petezereeeah]

@@davew4998 Thanks for informing me the purpose.

[@XatolosWired]

Another thing you can do to help is fold up a damp towel on the cutting board and place the tip of the steel on the cloth. This helps prevent the steel from shifting around while you hone the knife blade, enabling you to keep a correct angle and pressure easier and longer.

[@paullambert7840]

I do that or use a clean sponge to help hills the honing steel in place.

[@only_smellz]

You could also use that same towel to wipe off the tiny steel sheddings so it doesn’t transfer onto the food you’re cutting .

[@spartang1835]

This is exactly what they taught in culinary school, thank you so much

[@24framedavinci39]

They taught you to hone towards the spine? Get your money back.

[@madisonevans7950]

Yeah... thats not how we were taught in culinary school lmao. I went to Le Cordon Bleu btw,did the patisserie and baking side but we still had to learn basic knife skills and basic french cuisine as part of the degree program. Where did you go for schooling?? Im insanely curious since Le Cordon Bleu doesn't exist in the states anymore so Im not super keen to what other programs are available these days.

[@Plantedbetta]

In what culinary school teaches like that has anyone asked a smith ? what steel is the knife what steel is the Honer we can go on all day you will never use it right with a tiny nub denting a cutting board

[@Tom-vx5eq]

Laughing in butchery school.

[@madisonevans7950]

@@Tom-vx5eq yo they have butchery school?? That actually sounds fascinating

[@joanrossano5980]

Ever since she showed me how to make really good caramelized onions I use that way all the time . And they come out perfect

[@CRAETION_]

sameee I reference that video all the time

[@ednaking956]

Same here.

[@cavemanvi]

It’s always best to do one pass on each side instead of more than one pass. The burr of your edge gets pushed to one side and then you correcting it is way harder

[@CitizenKate]

I struggled with this for decades, but finally learned this method a few years ago. Finding the right angle is a challenge, too, but there's a certain way it "feels" when the knife is at the best angle. Once you get that feel, honing your knife blades becomes child's play.

[@privatesocialhandle]

The recommendation you're suggesting doesn't actually improve pressure or angle because these elements are controlled by your arm not as much as the rod. However, the method you're suggesting is safer for new people. Respectfully.

[@thatgirl626]

I have seen this exact method few yers back I’m thankful I take good care of my knives, no dishwasher,don’t use the blade side to scrape up small foods to transfer to the skillet, I use a magnetic bar for easy access to get the right knife. My knives are quality, I’m taking care of them, I love a good sharp knife. Great Video

[@j05i3]

Ok ma’am, amazing videos but I have to ask, where do you get your tops from?? This is not the first video where you have a super cute blouse and I can’t find that kind of style anywhere..

[@Facetiously.Esoteric]

​@@j05i3Do you think the OP is the same person in the video? It's not.

[@ianbaker4295]

If you’re a perfectionist or struggling, look for an angle guide for the steel. The Wedgek NX2 is a great option. Getting the right angle each time is especially important if your steel is a ceramic rod or diamond-coated. I’ve been freehand sharpening for over eight years. But you can get a screaming sharp edge on even a really dull knife without prior knowledge by doing this with a ceramic or diamond rod and then finishing on an ordinary steel. I taught a few people, and they never needed me to sharpen their knives again, minus two blades that they accidentally smashed into bone. It’s a great skill to have, and angle guides are there for you if you want to jump a few steps forward and guarantee yourself professional results. Keep your knives sharp and avoid having to send them off or take them in every few months. Extend that to a yearly touchup or whenever there’s too much damage for you to get out with a diamond rod.

[@cheryllewis3059]

Not meant for sharpening

[@ianbaker4295]

@@cheryllewis3059So abrasive rods, even 400-600 grit diamond ones, aren’t for sharpening? I think our definition of sharpening is different, or you didn't thoroughly read my OP.

[@cheryllewis3059]

@@ianbaker4295 no it moves “burrs” further aligning the blade - sharpening is done on a stone

[@ianbaker4295]

@@cheryllewis3059pulls out 30,000 grit shapton glass. Hands over dull knife.

[@Abdominal65]

Honing the edge of a knife is a skill that takes time and practice. Run the blade over the steel then check it's sharpness with a piece of paper. If you're doing it right, it will cut the paper with little effort, if you're doing it wrong, it won't cut the paper. If it won't cut the paper, adjust the angle of the blade and do it again. With enough practice, you'll figure out the angle and it will become like second nature.

[@mylesnmore]

I learn so much from her! The best instructor on KZbin!

[@terywoodsr.8690]

For left handed people, you can actually do everything backwards by holding the knife still and honing and truing the blade by moving the steel not the knife and controlling the angle that way. This allows for even pressure and full movements from base to tip, especially when hitting a flat spot or nick in the blade.

[@phoenixlamp2]

My grandpa used to be a butcher and I thought whenever he did this it was a quick and easy way to sharpen the blade before cutting. I asked my dad why I’d never seen him do it and he was like “are you kidding me? I don’t have the skill to use one of those. Not like your grandpa.” He then explained the nuances of sharpening and honing knives and why my grandpa made it look so casual

[@JonO387]

It's not that hard.

[@phoenixlamp2]

@@JonO387 wow you must be cool

[@wisdompabellano9526]

Thank you so much for telling us how to sharpen our knives correctly. God bless you and your career as well .

[@AkaAka_AkaAka]

Honestly just get a Horl2 it has a honing disk... And a magnetic alignment block... Takes you a couple of seconds and you know the angle is right. It's not cheap but also not as expensive as some other sharpeners but it works fantastic and for home cooks is probably the best bang for buck means to keep knives sharp

[@Bustermaniax]

I just do it fast with a bit of pressure, seems to do the job. If the knife cuts better after honing it, you're doing good enough for an amateur.

[@chandlerwitt5694]

I mean it works, but it’s ineffective and slowly damaging your knife/misaligning your edge. but I get it, do what works and is easiest for you.

[@Bustermaniax]

@@chandlerwitt5694 how do you know I'm damaging my knives? I have been honing my knives for over 10 years at this point, and yes, in the beginning I made more harm than good to my knives, but I think I've got the hang of it nowadays;)

[@zachsdickDOTmpg]

@@chandlerwitt5694A honing rod cannot damage a knife. The only metal it removes is defects in the edge. The rod is just a gentle way to remove burrs and slightly shift your knife edge back or forth until it’s straight. Everything a honing rod does, can be undone by using it on the other side of your knife.

[@sirgeremiah]

@@chandlerwitt5694 As long as it cuts well, the blade is fine. Most people do much worse to their blades in use and cleaning than they’ll ever manage with a honing steel.

[@brendonorourke387]

I have been cooking professionally for 15 years and still do it this way. More consitent and safe.

[@TURTLEORIGINAL]

You are correct.👍

[@Nick-AngelpeodSeaxisc]

30 years in the trade and it's the only way I would do it

[@LazyGardenGamer]

Full agree, also a chef of 15 years. Only thing I do different is hold my steel on a cloth so it doesn't slip around ;)

[@lehapankoff]

Sissies. I cook once a month, but still use the cool way.

[@Nick-AngelpeodSeaxisc]

@@lehapankoff ok Rambo 😂

[@rb-ex]

ah ya you can do it that way too, but in any case do not touch the steel part of a sharpening steel with your fingers. the salt and grease from your fingers damages its cutting edges. ceramic isnt sensitive that way but steel is

[@ranaldrasmussen3900]

I love this women’s voice and tone. It is vey clean and calming

[@patty4449]

Pro tip: Practice on a dull knife, use a practice rod or grid rod (grid rods are hard af to find tho since they never really took off but they really help you learn to hone) I have been sharpening knifes for years on end as a chef and honing is one of the EASIEST skills to master if you get taught properly... Its not even about the angle there but about the propper Rod (which is STRAIGHT unlike in this demonstration, the tip will just set you off balance ruining your honing experience) understanding what a honing rod is... (A honing rod is for straightening the edge, not for direct sharpening...) and learning all the methods, from pushing it into a towel in a 90° angle and running the blade down to going free style like Gordon Ramsey (he has a great tutorial on that, watch it) I also absolutely recommend to learn how to make knifes if you really want to be good at it because making your own set really changes how you view your knifes...

[@J.letsTalk]

Explain the metal particles. Are you eating them? Or do you wash the knife afterward? Something is missing.

[@JohnSmith-oe9nh]

Try stroking the knife heel first. Crazy, but then you are trying to unfold the micro thin blade edge, so should you push it the direction it is folded, or push the folded edge back to where it should be? For me, in practice it works way better to stroke heel first.

[@loloverlord1664]

FINALLY! Someone explaining this technique!

[@russelljazzbeck]

I have the Shun honing rod and it has an angle reference on the hilt, basically a chamfer that you rest the blade against to get 15 degrees or whatever it is.

[@mpotter9944]

Some steels, especially if it came with the knife, have the metal guard width set so that when you place your edge on the steel and lean the blade against the guard that gives you the correct honing angle for your knife.

[@emraef]

this is wrong and makes absolutely no sense, the angle will depend on how far up the blade you lean the knife against the guard. you could technically hold the knife (nearly) perpendicular to the rod and still touch the guard edge with the blade of your knife.

[@mpotter9944]

@@emraef Just because it does not make sense to you does not mean it does not make sense, my shun knife honing rod is set up exactly this way.

[@petergreenwald9639]

At the cattle disassembly plant I worked at in my youth, we drew the blade away from the handle of the steel. But in the "heat of the battle" we didn't have time to find a flat surface. Do it enough times and you'll get the hang of it.

[@Gerald-do9yg]

My point too friend! Years and years of practice! Blsgs, gg

[@CrimeVid]

I used a honing rod or steel as we call it for years and very good they are , but their main down fall is that slowly,slowly you will hollow your knives, I use diamond plates now in the attempt to keep the blade shape true.

[@JosephAllen-d2e]

Honing rods and diamond plates serve two entirely different purposes.

[@igor_cojocaru85]

As a normal person who cooks home or for someone who cooks as a job? Because the pressure applied by someone that uses knives to cut professionally (makes money from) is way different, I’m telling from my experience, so who is your target?

[@chrissinger24]

She’s like my smart aunt that went away to college and comes back home because she loves you but her true passion is working with particle accelerators. She explains something simple that you’ve been doing wrong your entire life, but it’s okay auntie Lan will teach you and not make you feel dumb that you didn’t know.

[@ceebee5802]

Your vids are SO helpful and informative! 🎉

[@jimglass5892]

Best and practical demo i have seen here

[@banjokazooie370]

As a chef I use the magnetic HORL sharpener. The knife sticks onto the bock with magnets at a 20° angle and all you have to do is run a roller on the knife which sharpens it.

[@1gx619]

Loving the new hairstyle and color!!!

[@Jamesnebula]

That's a great way but I find it even more easier and enjoyable too later steel horizontal and then do trailing knife strokes like using a knife on the shopping stone, the vertical rod method just is not ergonomic or enjoyable.

[@davidtatro7457]

Exactly right. Good advice!

[@ifihadalifeiduseitwisely7589]

Also for the newer knife handlers go backwards on the draw. Pulling the knife away from you, get the angle down and pressure first, plus you won't chunk your edge and you'll still get a return on the sharpness. With time and experience flip the direction the knife is going to hone it like this video is showing. I still draw the knife bakwards to this day

[@Joe_JesusWins_Lewis]

Correct, however, once you train your muscle memory, this can and will turn into a rapid fire process with excellent results. Good restaurants have their knives professionally sharpened fairly regularly, and honing after so many cuts will keep your edge longer.

[@rrivasrivas4556]

Ty, a nice educational video! Really appreciate what you are sharing!! 🥲

[@bexlaw3127]

Thank you for explaining. I've been trying to learn how to do this properly for a while now and nobody has been able to tell me.

[@davidw9678]

I draw backwards not forwards and it prolongs the length of the knives life and removes less material while doing the same job honing

[@tuttebelleke]

Should do also a video on the difference between ribbed and non-ribbed honing rods, and on what types of knives to use them.

[@citizenatlrge]

I have also wondered about these details. Maybe I should search for what I can find.. hmm

[@tuttebelleke]

@@citizenatlrge The ribbed ones do remove material and work best with the hard brittle knives, typical the Japanese ones. The older non ribbed rods do redress a deformed knife edge back straight. That works only for the softer non brittle typical German, French and English knives. I have no idea what steel types the Americans use?

[@clayballard6400]

What’s the difference between the steel and ceramic ones?

[@Drinks-and-finger-food]

Is knife required or that’s optional?

[@mikee6354]

I was told there's a difference in the ground in pattern on the honing blade, so drawing the knife towards you would be different than pushing the blade away from the handle. Towards the handle being correct. The process was shown on microscopic level, where the knife edge looked like a saw blade. A dull knife had the saw teeth bent in odd directions and the honing blade just lines them up straight. Barbers do the same thing with their straight razors and a leather strop, yes strop.

[@toejamr1]

I personally like doing this reverse so I’m dragging the blade backwards to what she is doing. This pulls the rolled and bent tiny parts of the blade back into alignment like a comb almost. Then, I run the knife the “normal” way. This trims off the frail bits of metal that were combed up much faster and I tent to get a better edge. To each is own though

[@coyotewacker]

Exactly thank you

[@sypialnia_studio]

That is such a good advice. Much respect!

[@finbarscanlonwolf]

I spent 20 years as a butcher & slaughter factory worker. And the table method is used if you don't have a steel glove on. Incase you uver shoot the handle. But in a factory where you only have 20 seconds to do the job & 2 seconds until the line muves the next carcass infront of you. You just about have a chance to steel your blade. So you learn very quickly to do it the first way she held it.

[@scottmcintyre9743]

Or you can judge angle by resistance from the blade to the steal. If it’s too easy it’s not effective if it’s to rough it removes too much. Plus the sound it makes is dead give away.

[@rosevanstaden4562]

So helpful! Thank you

[@grandparedpill2695]

Good advice! I had to learn how to use these things the hard way.

[@CurtisJon]

I appreciate this, but what angle10 degrees.?

[@RobBankbuddyP.]

She is gorgeous 😍🥰!

[@LovingHypnoASMR]

Thank you!

[@Jana-x1n5h]

What happens to the filings?

[@metamorphicorder]

Its totally not a difficult thing to learn to do it freehanded. Its actually much harder to get the angle right like this and its slower. Its definitely not better. A better way is the reverse method where you stroke with the edge instead of against it. Basically the usual way is to 'cut' into the steel with the the knife with each stroke. Personally i do that AND i also draw the edge over the steel instead of pretending to try to cut into it. Kinda like how you strop vs how one typically makes a pass on whetstone. Something else you could do is buy two steels of the same length and type. Take the handles off in a vise. Probably use an ossicilating tool to do this. Drill holes just large enough that the base of the steel will insert into a large heave wooden block or melamine resin block at angles matching the angle you want to sharpen at. You will have to do the math on what that angle is. Then stick the steels in the holes and stand square and just to one side or the other of the rods opposite to the hand you are gonna use. Now run the knife edge down the steels at a 90° angle respective of the ground. Alternate edges on each stroke. Look at the setup of the spiderco sharpmaker for a visual example.

[@brettclark7833]

You’re incredible every time I watch you you’re incredible thank you

[@sweetdrahthaar7951]

I like the idea of the steel being vertical against a board and even a folded towel on the board, but if not vertical against the board, stroking away, as the steel is held out away from you. Never made sense to stroke towards yourself with the cutting edge.

[@steviejhall8721]

The feathers of the lateral steel ridges sharpen/ straighten down . Blunt upward...like you are showing.

[@1goldinga]

Looks like a firm...yet gentle grip on that honing rod. I handle mine about the same.

[@NortheastSurvival911]

I am lightning fast with my own blades. That has come with many years of practice. If it's a new blade I cannot do it quickly I have to do it slowly I study the angle of the edge because most knives... If you look down the edge... The angle on either side of the blade is not the same. It's almost always different. And if you practice enough and you do it the right way with practice comes the speed. I've never met anybody that can just grab a honing rod who hasn't ever really done it I've never been able to see somebody just do it fast and accurately without practice. And take it easy. Give yourself time to learn how to do it properly. Don't just start whipping that blade around. That's a good way to take off part of a finger.

[@willowpitbull47]

professional chef are GOOD at it. No need to put on the table like a beginner.

[@MichaelE.Douroux]

Ceramic rods have worked better for me than steel. Especially the black ceramic ones that have two different grits. I maintain regularly and can't remember the last time I used a sharpening stone.

[@foosmonkey]

Unlike a sharpener, a honing steel is meant to straighten out the edge when it’s gotten raggedy.

[@joso5554]

Honing rods are crap for crappy soft steel knives that have no edge retention anyway. The way to go is to get a serious hard steel knife, get it seriously stone sharpened and leather stropped for a really sharp, clean and polished, durable edge. Then take care of it gently, occasionally take a few passes on the leather pad, and in a few months you may want to refresh it by some light stone sharpening. Period.

[@CP-os1pc]

Been doing that technique for years I do both And it as i was told it “stands” the blade up it does cut better which is why people think it sharpens the blade

[@AnarexicSumo]

It does sharpen the blade. There’s 2 methods to sharpen, realigning and re-edging. This is a realigning tool. It doesn’t grind a new cutting edge, but it does sharpen the blade.

[@albertgomez7609]

Very Big Thank You, Izzy.❤

[@IanCampbell-no2is]

I've never understood why the knife is drawn towards the hand in these videos. Looks like a trip to the ER to me. It works fine for me when I draw it away. Am I missing something?

[@heatherb2307]

Thank you so much, I needed this refresher!

[@scotthutch3682]

This lady is awesome❤

[@rrc3]

You know how my parents get their knives sharpened? I come visit. There's some practice involved in honing but it's far less than the practice involved in learning how to properly sharpen high quality blades. That's why high end knife sets coming with honing steel. It's much easier to learn to do and much harder to mess up.

[@gabrieleannadr.lorenz-meye8545]

thank you so much for this tutorial ❤❤❤

[@TheNextLevl2]

I am a knife sharpening specialist that is OK if you’re in the kitchen but it’s slow the other way you need to practice practice makes perfect and it’s just as good a technique is not to put pressure on your blade. Hold the right angle. You’ll be fine no pressure on blade master key.

[@juliefalkenstein]

Love your hair!!

[@chuck9693]

For real!! And her voice is so soothing!!

[@ericepperson8409]

It really doesn’t take a “ton” of practice to get honing a knife right. It’s not about the speed. It’s about being consistent. Go slow at first. You’ll build up the muscle memory and can start doing it quicker if you want in time. Was a pro chef for 15 years. To this day I’m fairly deliberate when honing.

[@dolphinboi-playmonsterranc9668]

I just look for the sound. If the sound is different on one side of the blade than the other, I'm doing one side wrong or both sides wrong.

[@phil4208]

Some people mistakenly think they are sharpening their knives with a honing steel, it doesn't ,the blade gets bent with use this straightens it

[@AnarexicSumo]

It does sharpen the knife by realigning the cutting edge. What it doesn’t do is grind a new cutting edge. There are 2 methods to sharpen - aligning and edging.

[@jamesbizs]

So what you’re saying is, you do this, so that your knife is sharper….

[@dimasprajoko]

It doesnt really matter up or down, it takes light pressure to realign the edge. It is true there is a higher chance you didnt get the correct angle for the knife edge You might even accidentally strike your knife edge directly perpendicular or really close to it to the steel

[@adrianmichell2751]

Thankyou Beautiful Lady

[@geekogen]

Actual useful info as always, and awesome hair!

[@Austin-hm6qq]

Thank you for telling us the proper angle

[@JimMorrison-m8x]

I don't even bother with honing rods. I just use an electric belt sharpener called a "WORKSHARP". It's easy quick and does a great job.

[@rogergroover4971]

OM that makes it so much easier for me as a novice! Thanks!

[@daves1412]

I always draw the edge away from the honing steel which i know is meant to be wrong but it really really works well. And the last few draw I do with super gentle pressure until the blade sings then I know I have a really sharp blade. It doesn’t really sharpen though, just refines the edge again

[@tomweather8887]

Draw whichever way is comfortable for you. It doesn't matter as long as you know where your angles are. I work in slaughter and people use their steels in different ways.

[@karomancia]

Thank you for this!!

[@asoggyburger479]

Great technique however recommending that you hone you knives overtop a wooden cutting board is just a bad idea. Not worth risking fine metal dust entering your food.. do it over a surface you can easily wipe clean..

[@robertgreatsinger9179]

Knew that from construction experience but thank you very much for your very helpful informative scientific cooking videos

[@MDisaster]

I thought "honing" was like, bringing the edge of the steel straight again? If that's the case, wouldn't you want the honing steel to be pulled away from the cutting edge rather than pushing into it? Not sure how else to describe the question

[@jamesmurphy7828]

I actually did this for a couple months and it really helped. But since I switched techniques to leaving the honing rod pointing away and upwards I can't go back. It's wayyy less awkward once you get accustomed to the appropriate angle.

[@unitedstatesdale]

Lol..Ive been doing it wrong for 45 years.. Now I finally have a sharp knife !!!!❤❤❤ Thanks !!!

[@DTWMTX]

YUP!!!! I've been doing it wrong! Thanks for the training.

[@hisukserjeant5204]

Sorry! I was only admiring ur hair! So elegant😊😊😊

[@all4fun360]

❤ love the hair and knife tip.

[@kunaljangale4620]

Thank you ma'am. I have tried that fancy looking thing unsuccessfully.

[@alheno5423]

Thank you! I can always get one side but then when I reverse it it’s not so good, so this is going to help me aLOT!

[@USATukker]

I got that ton of practice working at an old-school butcher shop, where 90% of the butchering happened in-house in the back of the store. It's been about 30 years, but now it's a fun little flex when I'm cooking for friends or family.

[@illegalsmilez]

It's taken me YEARS to be able to do that effectively. It was the only way i ever saw so i just kept practicing. Pretty good at it now, but yes, it's very easy to mess it up

[@jakhamar55]

Good advice.

[@Beauloqs]

Thank you so much for this

[@snuppypuppy6693]

That is a great tip! Thanks!

[@toddmeier9743]

Thank you!!