HOW TO USE A HONING ROD

[@NPonlamuangsri]

Jared could get a butter knife to spilt hairs from free handing on a piece of concrete blindfolded. Most of you in the comments couldn’t get AUS 8 to cut cardboard on a guided system.

[@NeevesKnives]

👊

[@robertdeland3390]

I'm not afraid to admit that I'm not very good at sharpening knives, it's almost magic to me. From what I've seen, he can do just as you say. Magic I tell you, magic.

[@user-bj8se2me5o]

Put your money where your mouth is, I've been doing this for over 60yrs. In 70+ Countries.😮

[@user-bj8se2me5o]

I did this bet 45 years ago in Colorado but you have to finish the edge on a ceramic plate edge, concrete will NEVER give you a shaving edge. Properly engineered cement might.

[@DuckBard]

Steel rods don’t take off material, they just re-straighten the bevel

[@ackshually404]

Yeah hes completely missed the point. Also with a steel rod you go the opposite direction from what he is doing. This will pull any bent over burrs back out straight Almost everyone I see using one does it wrong including chefs. My pet hate is when people get those super agressive diamond chefs steels and go a million miles an hour not paying any attention to the angle, like bro you are doing the equivalent of trying to profile a blade by throwing it at a belt sander

[@ad1rteebum_673]

Thank you. Can i note, this is not a honing rod if it's ceramic. This is a sharpening rod.

[@ackshually404]

@@ad1rteebum_673 💯

[@hisnameisiam808]

​​@@ackshually404 exactly. I think you mean "pet peeve" by the way.

[@ackshually404]

@@hisnameisiam808 those terms are pretty much interchangable but hate is stronger than peeve. Dont ever try to out pedantic someone whos screen name is literally ackshually

[@Frumpy_Uncle]

The steel rod is to straighten small imperfections in the blade if I remember correctly. It doesn't even remove material.

[@EDCandLace]

Yes a steel is strictly to realign the edge apex. Working a steel really fast really destroys an apex for 95% of people. A good steel will definitely realign an edge but the steel is already fatigued anyhow. A nice ceramic will realign the apex as well but also removing a slight amount of that fatigued steel so you aren't rerolling the edge after just a few cuts like it will after using a normal steel hone.

[@minkorrh]

No, he just graduated cooking school prolly.

[@abigailskoda8958]

It actually does remove material. Some guy looked at the results under an electron microscope and a big part of how it gets rid of small imperfections is removing tiny amounts of material.

[@Frumpy_Uncle]

@@minkorrh right I guess I missed the part about metallurgy and knife making at culinary school. Silly me

[@Frumpy_Uncle]

@@abigailskoda8958 I think that's partially correct but not telling the whole story. I'd refer to edc and lace's response as that makes the most sense. When rubbing two steels of different hardness together there is always a transfer of material. That's how we knives become wat we perceive as dull. But in order to have an effective new edge there would need to be a substantial amount of material removed. That's why after years of resharpening most knives become physically smaller and the end of the knife where a chili would be begins to curl and "smile" the regular steel honing rod does remove a lil material but not enough to be it's purpose.

[@erichusayn]

I dig the intensity of your delivery in this video. Right on. Slow on ceramic just like that.

[@ackshually404]

No dont even buy a ceramic rod unless you want to hire me to fox your knives once a week

[@steel2stone]

Steel hones are for softer steels to realign the apex after the knife gets slightly dull. It doesnt remove steel it just reshapes the apex. Its good to have both honestly. Use the steel until it no longer gets sharp. Then go for ceramic or diamond. This with provide longevity between sharpenings. Just do as he says and dont go crazy at different angles.

[@TrevorIsCommenting]

You use the rod only when a honing rod or strop no longer has an effect and it needs to be completely resharpened. Consistently using a ceramic rod or using it at the end does the opposite of longevity

[@autumn5592]

Ribbed steel rods do remove material. They do very little 'aligning' of the edge, they work through material removal and burnishing. A test you can do yourself to see if they do remove material, is to wipe it down with a wet cloth. The black stuff? Steel particles.

[@NeevesKnives]

@TrevorIsCommenting that's not true, a Ceramic in most cases is between 1200 and 2500 grit in reality its about 3500 to 5k if it was compared to other abrasives, the abrasive is enough to add teeth but it hardly removes anything at all if anything at all, and while steel might push metal on softer no name steels it also knocks off the micro serrations you want while a Ceramic adds them

[@TrevorIsCommenting]

@@NeevesKnives bs 😂 unless you specified that in the video, most ceramic rods you go to the store and get you can literally re-profile a blade. And just so you know, not all chefs want a hard Steel that they need to get a strike with a solution or something like that. I get it your accountant Creator who makes KZbin short, but you're still pretty much a joke

[@rumbleisbetter]

​@@NeevesKnivesliterally every comment here is saying you're wrong. Take the L dude.

[@Pseudoswede]

The $5 ceramic rod I picked up at the local bulk Tool Shed has served me well for the better part of a decade.

[@tattered08]

Thank you for this. I worked as a butcher for a time, and honestly had no idea why my rod was making my knives dull! My buddy saw me using it one day eventually and stopped me lol, showed me how to use the tool. Love your shorts!

[@NeevesKnives]

🙏 👊 yeah I honestly did the same thing for a while lol

[@Shmity1962]

Been using a steel for 50 years and works great

[@aussiehardwood6196]

I think Jared knows a LOT about modern pocket knives, modern steel types used and his hand whetstone technique is solid (which is rare with these types of channels). But stepping into fine cuttlery and offering advice hmmm Im not so sure. Butchers, and meat processing plants. Talk to workers there who cut whole carcasses up 12+ hrs a day and see the tools they opt for. Its NOT super steals, quite the opposite its softer steal knives they can touch up with a steal MANY times per day. Ceramic is great...when new, try using it after the 500th time. Its plugged up. Im just saying this advise is great in a perfect world with brand new gear but get out where folks use a knife more in a day than many would per year and its different big time.

[@TrevorIsCommenting]

And a ceramic rod is for completely different things than a honing rod. One is for removing metal and the other is for folding the teeth back in place. This dude must sell ceramic rods lol

[@autumn5592]

​@@TrevorIsCommentingRibbed honing steels do very little "bending" or "aligning" of the edge. They are essentially files (with less agressive teeth) -- harder steel, forming a point, to scrape material away. They also burnish (localized plastic deformation) the knife steel because they are harder than it (generally.) They remove material, they sharpen. If you want to test for yourself, one really simple way is, use it then wipe it with a wet cloth. That black stuff? Steel particles. And, the word hone means sharpen. So either way you say it, it's still sharpening :^)

[@Crimson.S.57]

@@autumn5592 Hone: to smooth and sharpen. Its makes the blade sharp by removing the rough edge, its not sharpening the edge as much as cleaning it up. You can’t take a squared edge and bevel it with a honing rod any more than you can hone a blade with 80grit sandpaper. Right tool for the right job.

[@autumn5592]

@@Crimson.S.57 Congratulations, you provided evidence that backs my statement that honing is sharpening! If it abrades material, it sharpens. It can produce a new edge, it will just take a while. Just like a 1k stone, its sharpening, it's just on the finer end. You can get a sharp edge on 80 grit sandpaper, lmfao. I've done it, plenty of videos out there showing it. I've even gotten a hair shaving edge with a bastard file, grit has minimal bearing on the sharpness of the edge being produced. Yes, right tool for the job, which is why you don't use it to put a new edge on a tool.... lmfao, why even make that comparison in the first place? Hahaha

[@millionjakeus]

Thank you, I'm a professional meat cutter and all these youtube dudes have no idea what they are talking about when it comes to industrial processing, and I just don't have the energy.

[@markobrien678]

When I see the speed freaks with the steels, they always start grinning and looking around for how many people are in awe. I think a few of them were about to start tap dancing and singing.

[@mannyc8771]

I go fast as hell and my blades are razor sharp , 30+ years of practice

[@juremp4172]

As they should be

[@joegarrick2760]

I'm sure there's a handful of people out there who can do that, but the overwhelming majority can't, so this is sound advice.

[@lonmartin1353]

As did my Dad. These youngins are always looking for an easy way out!

[@ShahryarSaigol]

There! You just hit the nail on the head. Speed is the key. By going fast you are approaching closer to the knife material's "cutting speed" ie the speed that it will be cut by a tungsten or diamond bit. You are achieving sharpness by going fast instead of slow.

[@shinobi-no-bueno]

​@@joegarrick2760no, it's not

[@jackisc00l1]

That's how we were taught at culinary school, after years of practice you can feel the edge of the knife running down the steel. I still think alot of chef over do it tho

[@DanT10]

i used to work at a Butcher and I used a steel at a million miles an hour and it worked great. This said it took me about 2 months before the meat manager would allow me to use all the knives in the shop. It tales practice. After a while you could feel the edge and learned the feel of it.

[@peterhelp1]

It’s nice that he makes a video that shows he has no understanding of what a steel does😂

[@stephenmaximo4017]

And yelling about it DON'T RECOMMEND THIS CHANNEL

[@PRACTICALCIVILIAN]

EXACTLY!!!

[@thefreese1]

Except he's wrong for several reasons

[@thefreese1]

Anyone who knows anything about sharpening knives knows this guy is lost .. I have a Chef's knife I've owned for 37 years. If you know your angle, you can pick up a steel and alternate your swipes fast .. and then do some separate swipes towards the end to keep the point .. It's only been ground 3 times in that 37 years.. And it gets used constantly.. The trick is to never pick it up to do a job without steeling it .... EVER . If I'm cutting up, say, top sirloins it'll get steeled several times . The idea is to not let it get dull in the first place... of course..over ,YEARS, you'll wear the edge.down enough so you cant maintain the angle enough to keep it sharp.. Then stone it and go back to steeling only.. I was a cook for 20 years so my knives got used a lot .. But I never let the other cooks mess with them because they didn't know how to steel them ..

[@TJBoogie]

@@thefreese1 were u cutting a few top butts into sirloins?XD I don't believe for a second that your knife is as sharp as you think it is if you only sharpened it 3 times. Maybe you could have kept it (pretty) sharp by steeling it throughout butchering but doesn't that just slow u down? What's that knife's steel cause my german boning knives need sharpened after a full day of work and my shun gets sharpened every 2 weeks with it being steeled until it's deathly sharpness goes away. Sounds to me like you were muscling through the work if you were a butcher, a knife can only be steeled back to hair shaving sharp a few times before the edge need's material removed again so I call BS especially on your emphasis of keeping a knife sharp for YEARS. Neeves does over complicate knife sharpening IMO but your idea that a knife never needs material removed and can just rely on a steel shows you are lost

[@johanvandersandt8904]

I used to be a chef and used to do it fast but found that I wasn't able to keep my angle consistent but it worked. I slowed down and refined my technique. I didnt have a fancy ceramic rod either I used a Vicorinox sharpening steel that paired with my Victorinox chef knife... when you train to be a chef you learn knife skills over and over as a commissary chef. A dull knife wastes time and as as chef you dont have much of it at crunch time so you have to learn it pretty fast and early on.

[@TN_vigilance]

Let me guess. You’re selling the ceramic rod 🤣

[@KokoroKatsura]

from you're eyes, EVERYTHING is an advertisement

[@andrekz9138]

I use honing rods everytime I wash a straight edge blade. It's meditative! Took me a long time to get the the angles naturally

[@treeguyable]

Been fast whippin on the steel for decades. It works fine. Apparently, it doesn't work for everyone.

[@paullong2638]

Been using a still for years.still works fine😮

[@basp-ef7jx]

Steels aren't for sharpening, they are to hone an edge. Ceramic rods are fot sharpening.

[@NeevesKnives]

Both are for honing, a Ceramic Rod is a multi tool for Sharpeners and is used for many things all of which are superior to a steel one

[@ackshually404]

@@NeevesKnives ceramic simp with no expirence in kitchens

[@juremp4172]

@@NeevesKnives No a steel rod does not take material off, it straightens the edge, keeps the blade geometry. A ceramic rod takes off the material, you are not as accurate on the rod as you are on a sharpening stone, and so it changes the blade geometry. I know you want to sell a product. But don't lie.

[@Raycabron]

Diamond is the only rod I ever heard of takeing off material. I just bought a ceramic Mac yesterday. I would recommend

[@NeevesKnives]

@@Raycabron 👏 👏 👊

[@travisarnett9558]

Steel rod works great for me. I give the chefs knife a few swipes on the rod every time I use it. Others less, only when I feel some resistance when cutting. They all stay scalpel sharp.

[@goldengrasshopperstudio406]

A ceramic rod will hone a chef knife really well, but they don’t hold up in a busy kitchen with butter fingers! Steel rod works great with slow precise strokes. Save the ceramic for home.🙂

[@inductor1.77]

I have a steel one. I did it slow but many many times with a dull knife and was able to get it very sharp after a while...

[@XeniraX]

It's muscle memory, I'm sure it doesn't take more than a year or two to become proficient doing it fast.

[@AlmightyAetius]

So, as someone who processes all their own meat, when we are using those rods it’s not to sharpen them it’s to roll that edge back into place so we don’t have to sharpen them. I learned my trade from someone who comes from a long line of butchers and the technique uses a polished steel rod and very light pressure. And after doing it thousands of times, yes you get a feel for free handing the angle

[@JMU365]

The reason most people do it fast is that it’s easier to hold a steady angle if you move over the Steele with a quick smooth motion.

[@ad1rteebum_673]

It's ceramic, so not a honing rod. This is a sharpening rod. The steel is a honing steel, it straightens the bevel and knocks off the burr from a fresh sharpening. The honing steel is used to realign the cutting edge to center between sharpenings.

[@Cecil_X]

What you really want is a card scraper burnisher. They are much smoother. The consumer steels are too rough. I have a steel from my days in the meat plant, and it is relatively smooth. With it, I could keep an edge on my knife all day when cutting meat, 1/2 day when cutting hides. Like others said, you are only realigning the edge and smooth works best for that.

[@NeevesKnives]

Ceramic works best because it allows to hone while adding micro serrations to the apex instead of tearing them off like metal ones do, I'm going to make a full length video on this subject in order to help people understand better

[@maxwellmortimermontoure7274]

Oh my god thank you. I am a butcher and this is something people won’t listen to me about.

[@TrevorIsCommenting]

Well if you think a ceramic rod and honing rod are for the same thing like this guy, then you're wrong

[@NeevesKnives]

@TrevorIsCommenting no sir you are wrong, and I would love to see all your results, in fact send me a video of you showing off your results.

[@TrevorIsCommenting]

@@NeevesKnives 😂 one removes metal and one doesn't.

[@maxwellmortimermontoure7274]

@@NeevesKnives some people can’t learn.

[@TrevorIsCommenting]

@@maxwellmortimermontoure7274 it's simple stuff. A honing Rod or a strop is used to realign the teeth of your knife without removing metal so you can preserve your knife. What does a ceramic rod do? It literally removes metal and reprofiles your blade lol.

[@senseo2848]

Yes i saw a lot of chefs do it and they use their knives a tools on a daily basis so i´m sure they know what they do.

[@davidjaminsky]

Goes 27° one way and 45° the other.

[@NeevesKnives]

It's a 60 second short teaching something, if you want perfection watch my full videos

[@davidjaminsky]

@@NeevesKnives yeah I was drunk last night and thought I was being funny. Love your content. Killin it

[@NeevesKnives]

@@davidjaminsky noprob

[@cheftruk9099]

lol, so true my man. It's about time someone got it right!

[@Pzykoh_Tey]

This is a commercial quality video. Nice one Jared!

[@bamaninja929]

Good info 👍🏽 I made Mt own ceramic rod out of a industrial halogen light! Works great 👍🏽

[@thelostdogboy]

I just used the bottom of my coffee cup.... Or the edge of my car window

[@livingintheLight.]

I sharpen my pocket knives on my window all the time. Been doing it for years

[@manny.u1958]

I do the same thing cheers!

[@blitzbrigademcbc2938]

Never have i ever seen a real chef do that with a steel rod but true

[@4esv]

Steel rod is for honing, not sharpening. Additionally, for chefs knives people generally sharpen at a higher angle for a less sharp albeit more robust edge which only needs to be straightened out sometimes. A ceramic rod will be removing material which is an entirely different process.

[@autumn5592]

Honing is sharpening. They mean the same thing. Ribbed steel rods do remove material, they do sharpen. More obtuse angles produce more stable edges, not edges that stay sharp longer. Stable edges reduce chipping and rolling, but they round over (dull) faster.

[@disturbedlife5691]

Im a knaf professional and just finished culinary school. Since I've maintained most of my blades on ceramic for years, that's all I had to do since we got our Mercer chef kits. Want a fun challenge? Sharpen Robocoupe blades. Two super curved blades at two heights with a chisel grind lol. I got them to clamp in my Worksharp elite somehow and they shaved lol

[@NeevesKnives]

Very cool, yeah I've freehanded some pretty crazy blades myself. For some you have to freehand because there's no other way. Congrats on the Culinary achievement

[@disturbedlife5691]

@@NeevesKnives thanks man. Love the channel

[@NeevesKnives]

@@disturbedlife5691 thank you I appreciate you watching

[@jbdfd8779]

The feelings you get from the angle being correct is a drug

[@tadeyoshi2093]

Glad i'm not alone😂😂😂

[@boopieboi439]

Yes Sir

[@heretoserve5023]

It might mess up your edge, but it still looks really cool and impresses people when you do it in front, especially when you DO IT REALLY REALLY FAST 😜!

[@TWknives]

Stop yelling at me! I promise i will do it correctly from now on 😅

[@NeevesKnives]

WELL

[@dubsspilly5864]

​@@NeevesKnives You realize there's already words at the bottom of the screen, right? It's like no video creators take that into account when making a video they put words on.

[@ackshually404]

Dont listen to him he dosent know what hes talking about And his ego is too inflated for him to admit hes wrong

[@dwightehowell8179]

Small additions. If the steel has ridges it is a fill called a butcher's steel. A true steel is smooth. Some material will be removed any time two solids are rubbed together. The amount may be trivial. I have sharpened blades for years on both the steels and ceramic rods. Even doing it wrong like this man can work.

[@SteinzVsKnives]

Love it I can't wait to test out my new ceramic rod I've learned almost everything I know about sharpening from you brotha 😂

[@NeevesKnives]

👊

[@williamriordan1071]

There are honing rods that remove metal and it would be foolish to go fast with one of those but most don’t remove metal they just realign the teeth of the existing edge. It won’t do shit if the blade is actually dull though that’s where you’d need a ceramic rod or whetstone to re profile the edge. I used to think this way too until I worked in a 4 star restaurant under a really skilled chef with all sorts of tools to keep his knives sharp.

[@mrbigstufable]

Perfect. I really appreciate advice on knife misconceptions and sharpening errors 🤙

[@ackshually404]

Bro hes just giving you different misconceptions hes completely wrong

[@mariusbarnardo5592]

As a bladesmith, I read some of these comments and can't help to just shake my head.... Can't fix stupid....

[@autumn5592]

The best ones are the 'you are wrong' then everything they say after that is the literal opposite or reality, then finish it up with 'x years of experience.' Lmfao

[@mariusbarnardo5592]

@@autumn5592 hahahaha..... yup....

[@jameshutcheson1348]

This is funnier than the rolling knife sharpener videos

[@shannonlute2735]

I've been on both sides of this equation. As a young chef being relatively new to sharpening my own knives, I didn't really know too much about holding angles. 16 years later, I still use a steel honing rod if my knife isn't doing what I want it to at the moment. If you don't go slow with the ceramic rod, you can chip the knife and, or the rod. Also, it is easier to hold an angle on the steel if you move the knife, not the rod.

[@this_land3132]

I used a polishing steel rod at the slaughterhouse. Yea I honed fasted and results were great. Hair popping is one thing, try cutting through an OTM beef hide. My knives went through like butter everytime.

[@larryreece1403]

My Grandfather was a Butcher he honed his knives so fast you couldn't see the blade. Not a Chef, but he was a badass!

[@NeevesKnives]

Shoutout to your Grandfather 👊

[@D33Lux]

All those years of practice.

[@allmightywon4212]

I work at a chicken processing plant, USDA goes around doing this with all the knives and scissors. I try and explain micro beveling, but guess what? They happen to know everything already.

[@derkisdonenow6472]

I’ve never seen a real chef do it just on television

[@toejamr1]

Look at the steel rod as a comb. Just running it over the hair/edge that needs to be straightened back up like a Mohawk. Just fixing small rolls or chips in the blade. A ceramic rod can be used exactly the same way if desired. Depending on the “grit” of the ceramic will determine how much material is removed.

[@minuscaseus]

Chefs absolutely know how to hone knives. Funny of you to preten you know more than professionals.

[@joewestern6387]

I worked in high-end restaurant kitchens for several decades. Most experienced cooks, and virtually all the chef’s I know stopped using a steel the way you first show and either run the blade away from themselves or put the tip of the steel down to a table top (like you show for ceramic sharpener near the end). Steels will round the bevel if the angle doesn’t remain consistent. But will temporarily sharpen a dulled knife if used correctly. A steel is also really useful for picking up roast chickens and turkeys; two -one from either end - is even better.

[@user-bj8se2me5o]

You're Rounding The Edge! Set the tip of the rod on a stable surface at a 15 degree angle and use a verticle knife stroke, lean other way repeat.😊 If you sharpen Into the edge the burr formed will be much stronger.

[@B_132]

If you're really good at something you can run your blade across once at a time really fast. The secret is in transition and form. You don't have to be slow to be right. Only people who can't do it any other way will tell you how " it should be done" this is one of a thousand videos showing the "right way". In my 15 years, Ive seen sharp blades and using a steele is only used during prep time to maintain your knife, a brick will be used for actually sharpening it as needed

[@terranovarain6570]

Exactly my grandpa who was a Navy seal taught me how to sharpen a knife You can definitely hold a angle going fast and make a nice bevel and build a nice bur I go very fast it both directions when rebeveling and making a bur But not with a butcher steel Don't think most people understand the difference between the bevel and the edge or the use of a steel When sharping you use a angle steeper than your bevel to build a bur only sharping one side If you drag the opposite side backwards over your nail you can feel when you've made the bur can see it too Then take the bur off with a cutting motion into the stone Can feel it's drag and know when you got it Then maintain with the steel till that don't work resharpen repeat till it needs rebeveled And when you see people dragging there finger off the side of a blade to see if it's sharp I just run one of my guitar calloused finger tips down the blade can feel the sticky ness of a razor edge Can also filet a piece of paper with it

[@unfi6798]

Been in hospitality for 40 yrs. Neeves Knives is absolutely correct. Cowabunga Jared.! Hi Kara.!

[@chefsam4760]

A steel is for keening the edge. As a chef precision with a knife is paramount, practice over years gives you the same force, angle and wrist rotation every time.

[@edwardchase1796]

As a butcher for 15 years I've always used a smooth diamond steel to realine my edge, you can't tell me it doesn't work. Guaranteed I use my knives and steel more then he does!!

[@NeevesKnives]

👏 👏 thank you yes diamond is great Ceramic as well I recommend both. I'm very happy to see someone that finally understands edges to some extent. I'm going to have to do a full length video that's indepth and teach people what's happening at a microscopic level to better understand. Unless you are speaking about a metal honing rod that's called diamond steel in that case I'd recommend trying out a Ceramic. You'd be surprised how much better they work over steel.

[@HellGatefr2]

Maybe I'm a weirdo but I use a sharpmaker with the fine white ceramic for this use, it helps to get a pretty constant angle

[@NeevesKnives]

thats great

[@thomasstreich6564]

I find it very easy with the steal. And it workes perfect. But the steal is for maintaining the edge or sharpnes. There is a time when you have to sharpen the blade anyway. But the steal helpes to maintain the sharpnes for a very long time.

[@NeevesKnives]

I talk about this in full length videos where I have more time to explain things, a Ceramic does what a steel one does better, and it's a multitool for a sharpener you can use it for a lot of things, the only thing a metal one can do is align an edge and it Really doesn't do that well, and in most cases you are knocking off the very teeth you want on your edge with a metal one, while a Ceramic can align your edge and add teeth or micro serrations plus it can do much much more. As far as knife guys go that have great quality knives and take them seriously they would never use a metal honing rod

[@sleepinggiant4102]

Thanks for the information brother

[@Fucyourfeelings]

Everyone with a cellphone and a ticturd account is an expert on everything.

[@richardpack4]

I’ve used steel rods, ceramic coffee mugs, ceramic rods from inside a furnace at work, they all have its jobs and times to use.

[@citizenlyfeva]

If you sharpen your knife regularly… like 2-3 times a week then hone it rapidly before every use it will stand your edge back up to keep your cut smooth. You won’t hurt it and the hone is round no need to worry about an edge. Your really just trying to drag the home across the edge with force enough to curl the edge back upright. The key is land onto the edge softly and leave the edge softly. Speed comes from practice

[@citizenlyfeva]

The technique he demonstrated here is exactly how it is recommended and how they teach it. Hone down. Knife drawn down. Purely for safety tho 🤷‍♂️

[@bomtradym4027]

Dude I sharpen my knife like that daily at work and it does indeed work. Maybe try it and you’ll see. Just because you can’t do it doesn’t mean actual cooks can’t too

[@nhwnhw02]

The sharpeners called crock sticks where 2 ceramic rods are in predrilled holes work great. Just hold the kn8fe vertical and slide down each rod in turn. Almost foolproof.

[@PhoenixBlaze1776]

While you're correct, a professional chef goes that fast because they are in a really time demanding trade and they are getting orders out as fast as possible so they can't waste time trying to be perfect

[@theace750]

If you have a good kitchen knife you can hold it very fast. I have worked in kitchen for over 20 years. I can make thirty swipes on a still In a few seconds and still maintain the edge and angle i've only had to take a blade to a stone three times in over twenty years in the kitchen

[@geekwillow8177]

My bro who was a chef but is also an outdoorsman is damn handy with a steel rod.

[@Paperking2k]

I do that at camp and after enough time you can get it sharpenough to work, it does not really matter how sharpe it gets due to condistions of our kitchen

[@daletucker453]

Horse Shit yes ..

[@MrNorriso]

I use the positioning of my fingers to get the right angle. My finger is always in the same position and i lut it directly on the ceramic while sharpening the knife. This way the angle is consistent even when I do it very fast.

[@NeevesKnives]

I actually teach that trick with freehand knife Sharpening on stones, and it works great

[@trlarosa]

Thank you. I seriously always wondered about that! Guess it’s just as well I never tried it 😅

[@quentinrowe6432]

This guy doesn’t have a clue the “steel rod” is less likely to destroy your edge then the ceramic rod

[@nymphetamean]

From a real chef to a beloved knife reviewer: !THANK YOU! If you have any clue how many employees and newbs I've winced at... You'd probably believe it 😂 Same conversation EVERY. TIME. 1. Knife "steels" suck. Get a ceramic or diamond rod. 2. Brace the tip of the rod on a table/stabilizer. 3. Lock your wrist and/or use one of my angle guides for a rod, and swipe in smooth, lightly weight passes on both sides. But FIRST, allow me to re-profile your wavy bevel from 100 angles back to 1😅😂 👌🤙My man!

[@cookiekid31]

Just wanna say good taste i have the same exact knife and coffee machine

[@wubwubsnubnose2908]

Those steel rods aren't for resharpening. They make micro bent teeth straight again. The ceramic rod will do the sharpening. You should always do both after cooking. They shouldn't be used on a dull neglected knife. If your knife is full from where and tear it should be resharpened. This is just maintenance which should be done all the time so you don't have to resharpen and reshape and remove material.

[@Crustyswede1]

Worked good for me the last fifty years and still does.

[@NeevesKnives]

What?

[@ozzyfranf]

I still use them. When I worked on the "Kill Floor" I used them all the time. I use the vintage Forschner, Foster Bro. Victorinox, Russell. Learned how to use a steel from my grandfather. Butchers all over the world still use steels. They work.

[@NeevesKnives]

The problem with them is they are hardened usually between 54 and 58 hrc most steels we use are above that these days, and some are in mid to high 60s. Cheap kitchen knives that are no name steels are only 52 to 56 hrc so they would probably be ok but still not great considering you want something much harder not just a little. Its like trying to sand down your hardwood floor with another piece of wood

[@ozzyfranf]

@@NeevesKnives I get what you’re saying. With today’s “Super Steels.” They might not work the best. I guess I’m just old school that way. I’m 62. Just so you know I’ve bought a number of knives on your recommendation.

[@NeevesKnives]

@ozzyfranf that's awesome, and I understand I have even used them in the past, however now we have such a great understanding of steel and abrasives, imo it's just better to use the tool that is optimal and works best. Hey I appreciate you watching and joining in the conversation 👊

[@scrick7112]

Thx Jared. I had know idea. You taught me something today, I though about what you said and you’re right. That looks likes the new Benchmade honing sharpener. Neeves knives is informative. Thx

[@markoneil6562]

I could not agree more with you. Even though I've only ever had access to steel sharpeners, I've always went slow, because I get better results that way, and every time I hear someone going 100 miles an hour on a steel, you can tell it's an ego thing. It makes them feel like they have these awesome knife skills. When in reality, they suck with a knife and their knife never gets sharp

[@Raul28153]

it works great, your problem is you can't do it. And because you don't have the skill you think no one else can. They do.

[@bamboobangkok4791]

Tell me you are selling a product without telling me you are selling a product

[@NeevesKnives]

i dont sell any products im a review channel that also teaches knife sharpening, maybe one of these days i will have my own products

[@chefkdowg]

What i learned in culinary school.

[@ryanmcewen415]

First kitchen I ever worked in, the chef refused to allow steels in the kitchen. If you brought one in and used it on one of the knives in the kitchen. Even if it was Your knife, he would fire you! But he spent twenty minutes every day at the beginning of the day going over the knives with his water stone.

[@db8314]

Some steels have Micro grooves and do remove metal. Others are flat and look frosted. My dad wasn't a chef he was a master meat cutter and he was taught to sharpen knives by stroking the steel at 100 mph. Another example of just because you don't know how it doesn't mean that nobody knows how.

[@salvationzone9532]

the metal rod only reforms the burr on the edge of the knife. It does not sharpen the knife by removing metal like the ceramic rod does.

[@Ianbram]

Diamond is my favourite like a razor

[@tygrrclaw]

They do it then they slice in front of you to show you it’s sharp. They gain a feel for it and it works😊

[@CertifyThis]

Glad you called out all those chefs. 😊

[@quentinrowe6432]

The guy looks like an idiot. The chefs got it right

[@manskull101-Clint]

Oh my dear boy!!! you have sooo much to learn 😅 Come see me I, ll tune you and your knives up .

[@djthechef8975]

I'm a Chef when you see people do it fast its just for show and slapping the blade edge of the knife against a steel will cause micro fractures in the knife and when you go to chop something you might end up with a chipped blade and some metal in your food. For my personal knives at home I take my time with the steel

[@bottlebrush]

A honing rod uses a stropping motion though for realigning the edge?

[@StandsAlone4ever]

I used to use the back of my other knife.was a meat cutter, so I used it hours a day and didn't have time to look for a post . Lol.

[@ryanscott1316]

U can also use a ceramic bowl or jar, or even your side window of your car 👍

[@matthewdenty8470]

In slaughter house we can't use ceramic so its diamond and a smooth steel ... but forward is 90% with a few back pulls to remove spurs and hone ... but we also get the luxury of a perfect sharp blade every shift done for us

[@nathanmasters8179]

A hone does just that it hones the edge it does not sharpen, and should be used with a relatively low angle so that you don’t dull the edge. A ceramic rod on the other hand is for sharpening and slow deliberate motion with a more precise angle is needed.

[@murphy9924]

The chef i trained under in culinary would do that with a knife super fast and agressive put it down then pick up a differet knife to cut with.

[@isaiah_b_3798]

Ceramic rods remove blade steel. Hones reset edges without material removal. Big difference.

[@autumn5592]

Misconception; ribbed steels do remove material via abrasion (like a file), and burnish the material.

[@phila1714]

Hahaha that's funny I was just thinking about that cuz I want a ceramic rod and pictured a chef going a 100mph! 😂😂

[@turdferguson2874]

Jared youre the man. Can anyone tell me if i could use a ceramic rod for a d2 qsp penguin that has been dragged through 500 miles of thick cardboard? It still has a clear obvious edge, ut just doesn't glide through and only cuts if if hold it at a steep angle and even then it's not good. Would I need to just get a diamond stone and figure it out?