Honing Rods DO Work!
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- Опубликовано: 7 сен 2017
- Honing rods vs. whetstones. Do they work? For short-term and quick honing of your knife's edge, a honing rod will do. I personally do not hone my knives with rods or "steels", since I sharpen my knives weekly or monthly. The results you get from a honing rod can be surprising, especially on a Japanese knife.
Most hard core Japanese knife enthusiasts frown upon honing rods, but they can offer a relatively quick and easy watch to touch up your knife's edge.
Best Kitchen knife store bur.re
My knife blog www.burrfection.com/
Stone to sharpen, ceramic to touch up an edge is the best way to go...
The best use of a newspaper these days.
Thank You, Dr. Irrelevancy!
Exactly!
. . . although I'm not an expert to this theme I know about physics - there is a genuine and principle difference between a whetstone and a (ceramic) rod in use:
The contact area of the blade to the flat whetstone is approx. 50 to 100 times larger compared to the one on a round rod. This means that the (same) pressure force exercised to the knife is distributed to a much larger area on the whetstone compared to the knife and thus much lower between the particles of the knife/whetstone compared to the knife/rod pair. On the other Hand, at one full stroke much more particles (knife/abrasive) have contact in case of the whetstone compared to the rod at the same time. So (at the same pressure force applied to the knife) the rod is much more aggressive to the blade than the whetstone - thus resulting in faster achievement at the cost of larger wear and tear. This way, the rod is delivering a faster/ more aggressive result while the whetstone will provide a slower but smoother performance which is more sustainable to the carbon steel of the knife - especially as in case of an aggressive usage of the rod the missing water cooling is not preventing immediate erosion of the hardened blades very tip . . .
Recommendations:
When using a rod be aware of the relative aggressiveness of the rod and apply slower strokes with lower pressure !
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The amount of steel you need to remove to make the blade sharp is the same, whether you use a ceramic rod or a whetstone. You simply need less strokes with the ceramic rod, due to the increased pressure of the blade against the abrasive.
A bit of speculation... When the flat part of the bevel (near the heel) is touching a flat stone, there is much contact area. When the curved part of the bevel (near the tip) is touching a flat stone, there is little contact area. Given equal pressure of the blade against stone, pressure per unit of area will be higher when sharpening the curved part of the blade.
However, when sharpening with a rod, the pressure per unit area will vary less along the blade. Is this true? If so, does it matter?
Wow the honing rod did a much better job! You can hear it in the cut.
Cheap Cook's 12" ceramic rod keeps my wife's fancy Tojiro knives sharp enough to push cut paper. I never need to use anything else. She's happy, I'[m happy because it just take a few strokes to bring the edge back to razor sharp. Happy wife, happy life. I've got a KO Worksharp and a Harbor Freight belt sander with lots of belts. But for touching up the edge on kitchen knives the rod rules! Oh, and FYI Dalstrong knives are just cheap Chinese knives in a fancy box.
Honing steels are raspy essentially ruining a stone sharpened edge. Dale the inventor of the Edge Pro sharpeners explains that yrs ago honing rods were not jagged but smooth, and was popular in days preceeding the newer stainless steels, so to put on edge on stainless steels they then made the honing rods much like a file. It does put sharp edges on, but most are micro jagged and after a few uses those all break off requiring a full on edge sharpening with stones. Ceramic honing rods are the better choice vs the cheap honing steel rods sold with most knife sets.
I think if you really love knives you need them all.
Ken Onion Worksharp (for fast)
Good stones (for the relaxation and joy)
Ceramic rod, standard metal honing rod...
...and a strop with compound, better 2 strops.
Oh, the addiction...😂
I generally love your videos but am confused by this one especially your statement "I wouldn't get both a rod and a stone" ... what? My understanding is a rod is for maintaining an edge, honing on a rod will help keep the edge straight and will increase the time you can go between sharpening. Unless I'm missing something a rod and a stone are compliments, not substitutes. Plenty of ceramic rods out there that aren't $65 too.
Most people do not run knives on a brick, I get why you use the bricks for your tests but in general use knives are used for ordinary cutting tasks on a cutting board. An edge can start to roll over and regular use of a rod is the solution to that.
Thanks for the review. You are very patient.
Dang. See you spluttering and almost stammering when the rod had a better edge
He got hard
The bias was evident. Not that I blame him. Stones are sexier.
But rods are simpler. You don't need a surface to put them on, you don't need to wet them, and they are arguably easier for inexperienced people to use.
i don't think that he wasn't crediting the honer but rather he was doubting his technique and his pride was in question
I dont look at it as one vs the other. I use my ceramic rod at work to maintain a razor edge. It's not practical and space, time consuming to use a fine stone at work. Then I touch up once a week at home in my own time.
This. I use ceramic rod for sharpening and ruby rod for stropping during work, they need less preparation, less time wasted and work extremely well. If I want to have some "zen" time during day offs then I'll do it on whetstone.
exactly the same with me
After 3 years it would be great if you could re-do this test in a more controllable way (maybe the brick damaged one knife more than the other; using plastic to dull would be better since the brick is not uniform at all. And using more knives!)
After all your video on daily maintenance from July 2017 shows the rod as a slightly worse alternative, but this one gives it a clear advantage.
So maybe a round 3 to provide a more definitive answer? Whetstone vs ceramic rod vs strop
And be more open minded about the result :)
Hello from the Deep north of Canada! Since my retirement, 5 years ago, i decided the learn sharpening and started a collection of knives from Surviving to my favorite (Pocket Knives) I am the owner of the Work Sharpe Ken Onion efition Elit with Grind arrachement and Ceramic rods also some diamond stones (1000-6000 grits). Here what i found out: For day to day sharpening Ceramic Rods are just incredible! 10 strokes each sides and leather strop with 1000 compound makes miracles realy!! When the blade is to damaged or does not cut anymore well i call it my 6 min workout! 2 min 600 grit on my work sharp, 2 min on my ceramic rod and finaly 2 min on my leather strop!! All my pocket knives, my Big knives and my Pocket knives (over 150 of them) i did my 6 min! I garanty you there not only sharp there razor sharp! All my friends, family and clients are very very happy of the finition and result plus if they are metal or stainless steel i will do a little 5 min extra with FLITZ to make it almost mirror! So i almost never use anymore my diamond stone and nomore wet stone, Like cooks we have and find are own recepies the importance is the results !Thanks for your videos eventhow i hv not seen you with new videos in a while? God Bless ! Frank from the north!
Thanks for the video. I use the rod in the kitchen when I'm cooking and my knife needs a little TLC and I don't have time to get down the whetstone. It s quick and I can slide it right back into the holder. Mission accomplished
the rod can keep the knife shape for longer, but you still need a stone to shape after some time
at least originally that was the case with a honing steel but is this still the case for the ceramic rods?
@@MaZEEZaM Yes it is.
Yeah or you can use a sharpening rod as well. :) I just used rods at work. And a mousetrap if I was in a pinch
@@ilbro7874 What's a 'mousetrap?'
@@sluggo562 its like plastic board with curved spring-loaded metal pieces that you put your knife through. Hones it very well and requires little skill
A "Dull" knife usually isn't dull at all... normal use (even abnormally running your blade across a brick) will cause the edge to fold to one side or the other essentially making the blade edge jagged (not necessarily dull). This is why a good honing steel/ceramic/ruby can bring back an edge... because the knife was already sharp and the hone can knock off burr, straighten the edge and do some fine sharpening as well.
Nonethe less... Great vids!
I've used Spyderco ceramics for honing for years and DMT red diamonds are usually all I've ever needed for sharpening. I dont let my knives get dull to start with. When they START dulling out I hone
Ceramic crock sticks improve dam near every edge I've ever put on them. They've become my fool-proof finisher for any kind of knife. Cheap, last forever, and they work great with very little fuss...whats not to love.
Its true. I used to have such a big trouble getting rid of burrs on cheap steels, but with a steel rod Im able to get all my knives razor sharp withput doing like 39 million soft pases on s stone
But you need to find a quality one, not easy to do.
I had 2 and 2 were trash, damn !! :(
How to clean a rod easy?
@@jorgenhellgren6748 Bar keeper's friend is the best
@@guitarzarfun tanky
I love my ceramic honing rod. Just a couple laps while I'm cooking and bam good to continue. But I also have stones and use stones for real sharpening. Kinda need both imo, it's not a matter of one or the other. Depends what's needed at the time. Also ceramic rod can sharpen serrated edges
Great an honest demo ,tks
11:43 rod wins test and then you still answer the question very biased sounding still sticking up for the stone.
Exactly my thought
100%. So biased he practically started stuttering and it got confusing at the end.
Hey good experiment and yay for ceramic and diamond rods! It's what I was just going on about!
Man. kudos to you! I saw you struggling with internal bias, but you went right on and stated the facts.
got to keep it real
I like old school Ricky. You were learning a lot while doing these OG videos!
So my conclusion is:
for those who want a knife to be sharp - get a rod
for those who love sharpening - get stones
Haha, yeah
Use stone to sharpen a knive, use rod to mantain the edge,... knive last a lot longer that way
Try an old tungsten heating bulb and a few oil stones, that what we use here on my farm for everything, including kitchen knives. ^^ Loved the video.
I use both. The rod I use daily before starting working and during the day. The whetstone(3000/8000) I use at the end of the week to be ready for Monday. Usually 5-10 strokes on the whetstone is enough. And remember, separate knifes/boards for vegs/meat.
In domestic use, most people should *hone* (straigten/realign the edge) with a rod regularly, once a week or even once every use. You only really need to *sharpen* (remove material from the blade) with a stone at most once or twice every year or two if that.
Well said,but I work in a kitchen a couple times a year is a bit far fetched.if you use it all day 6 days a week.
@@longsword1969 so he started his sentence off 'in domestic use'
The honing rod is for quick use in between knife uses, and for quick touch ups to straighten the edge. Using the stone should be for fully sharpening it when you have time and when the rod isn't working anymore. It feels like you just keep trying to downplay how nicely the rod worked out.
I have a king 1000/6000 and a ceramic rod. I would sharpen my henkel's knife once or twice a week depending on how much prep I need to do at work. But I will use the rod multiple times a day, between knife usage just to hone the knife's edge back to being straight.
Hi, how do you maintain your rod? My ceramic rod becomes dirty from all the use. Do we need to clean it (and how?)
@@koendeleersnijder Simply use a typical eraser, or the pink/blue one that is for ink and pencil erasing. It works like magic and is a super cheap way to clean your ceramic rod. Peace :-)
@@koendeleersnijder for a steel rod use some 100-220 grit sandpaper
Too funny. You are very surprised!. Touch up with a ceramic rod is much quicker, cleaner and less hassle. Obviously not a sharpener. Love your videos, but your bias is showing
@@allenferguson5212 The bias is showing but he was clearly honest about how it played out, which is a lot more than most would do. Respec to 'im!
Pushing edge against the rod vs pulling the knife while stropping. This is the difference here. Right?
Thank you for taking the time to share this video with us! I have a question for you, if you don't mind. Do you normally reverse the blade when using your stone? When I do that I get a significant amount of burring which is great for cutting tomatoes because it grabs their skin, but on paper test I find that the burr snags. Don't want to hog your time, but I wonder if you took a couple of forward strokes across the stone to remove the burr if the knife would cut paper as efficiently as the ceramic demonstration. Sorry to be so long winded, but I'm a fan of knives since a young boy and enjoy the challenge of bringing a knife to razor stropped sharpness. Again, thank you!
Have you tried the victorinox sharpening metal rod? If you have how is it to comparison with a ceramic rod?
Good stuff.
Which brand of ceramic rod are you using, and does it make a difference which brand to use.?
Perhaps the stroping strokes on the stone created a small burr. I might be wrong since I don't have much experience with whetstones/waterstones. I mainly use carborundum and natural Arkansas stones, which do easily create burrs when used as a strop. I also use metal honing rods for routine maintenance and touch ups. But, after seeing how nicely the ceramic rod restored that dulled edge, I'll be experimenting with one. Great video, as usual. Thanks 🙂👍
I noticed the sharp edge led on the rod, but trailed on the whetstone. Was that deliberate, and did it affect the results?
I have both because I love sharp knives. I use the rod in the kitchen because it is so quick, but over time it can wear unevenly. I use the stones to true my blades up and bring back a consistent bevel over the length of the blade, but that requires a progression of stones and a lot more time and practice to do well. I recommend get the rod first but get a combination stone and then a razor hone once you have the funds. The old razor stones are pretty cheap, but you will have to also get a diamond plate to reflatten the hard stone.
I think now I enjoy making the blades as sharp as I can more than actually using the blades.
does it matter whether you push or pull on the rod? I've seen people do both and not sure if it just doesn't matter or if one is better than the other?
You need a small stack of "dry" newspaper in your studio. haha.
Hi! I want to know if a ceramic rod will work on something like Super blue steel or Blue steel #2?
when you run the knives over the brick you bend the edges out of alignment
because the ceramic is much harder than the whetstone the rod re-aligns the edge, restoring its cutting ability
that's why the rod beats the stone in your test
and it's why you should have and use a honing rod; its job is to straighten edges
the stone, on the other hand, is meant to remove steel and create new edges
different strokes
you need the hone
in fact, ; you should always straighten an edge before you sharpen it...using a stone to realign an edge wastes time and needlessly wears out stones
This is not necessarily the case. The ceramic rod actually does remove some material. It sharpens as well as hones.
That may be the most interesting thing I’ve learned today. HoNE the damaged APEX before a sharpening session, straighten it out, don’t rub your stones to death with a curled over BURR.
I think by examining the APEX microscopically will determine what needs to be done, and you can literally SEE if the edge is BENT OVER, curled, TOOTHY, or wicked SHAAP mirror polish.
Imma fetch me a pocket microscope from Jeff Bozoos.
I got a stupid rookie question for you. I watched you sharpening away from the direction of cut and other sharpening videos show the person sharpening in the direction of cut. What’s the difference? Is one more appropriate than the other?
Do you have any videos or thoughts on sharpening ceramic knifes?
Question, What make and grade of ceramic rod did you use ? cause you only said the finest you could find, and unless you have the same type of rod on your site , if you could put the link where you bought it from would be much appreciated.
Do we need to clean a ceramic rod, and if so how? I really like using my ceramid rod in between wetstone sharpening, but it gets covered in metal parts from the blade the more you use it. Any help?
Most confusing yet satisfying video 😀
I only use rods when I can't get to the edge properly with a whetstone, like re-curved folders. I don't use them if I don't have to, I believe one of the reasons they perk the edge up is because there is deformation going on along with some abrasion. If you think about it there is a lot of force being put on a very small portion of the edge because of the shape of the rod and nature of an edge, even if you use light pressure. They work kind of like a combination of a stone and a steel, by abrasion but mostly by deforming the edge back to straightness. In my opinion it's always better to abrade cleanly, as a good whetstone does, than to deform and stress the steel.
Great video. Very honest.
At 5:45 or so when you're sharping on the stone. Some stone people say blade into the stone, but usually this just digs out your stone. I do what you do, but when you're finished there's likely some residual burr on the edge. Any level of stropping, or a pass or two on the ceramic rod would clean this right up. At 10:00 or so you say that the rod seems to have done a better job. Likely the difference is that tiny amount of burr.
Also the ceramic rod being manufactured will have a more consistent grain structure. The stone having a larger area will remove more material than the rod, that's about it. You can sharpen a knife on the bottom of a ceramic plate or cup, this and the rod are probably enough for most people.
Before resolution and frame rate improved on RUclips (and TV) you'd always see the professional chef zipping his knife up and down the honing rod and it was impossible to tell what direction he was going. Then they'd send the knives out to the knife man. Unless you have a knicked blade or the point is chipped off, there isn't any knife you can't re-sharpen in less than 4 minutes.
I've heard too many times to dismiss: "The honing rod straightens out the edge, it doesn't sharpen" (Your ceramic rod of course is not like the honing rod, it's more like your whetstone.) Then the guy would swipe into the blade. If the cutting edge is bent, this would bend it even more. If the honing rod is harder than the blade (they are) then it will grind off any bumps. Jacques Pepin says, "the honing rod doesn't sharpen, it straightens the little teeth at the edge" But he PULLS the edge along the honing rod, which would straighten. I've never seen any microscopic photos of the 'bent little teeth at the edge."
One of the best resources for sharpening any edge is a Fine WoodWorking article about sharpening. The basic conclusion is: forget motorized sharpeners, you don't have to spend hundreds of dollars on special Japanese whetstones. A diamond sharpener (synthetic) is good, but also Scary Sharp (finer and finer sand paper stuck to a piece of thick glass. You don't push the edge, but pull it. One push and your sandpaper shreds). In the end, any good set-up produces about the same near perfect edge, the only thing that can make it better is using a leather strop and compound.
Some things I've learned along the way. You are sharpening really well if you can notice improvement after a quick tune up after a couple of hours of very light cutting. All sharpening surfaces benefit from oil, water, compound. A ceramic sharpener will last forever, except that it gets clogged up with gunk after a while. By using something on it that can be rinsed or scrubbed out, you can clean out the build up.
I KNOW that a carbon steel edge is better than anything stainless steel. I had a bad $150 German stainless steel knife and a cheap $5 Kiwi carbon steel knife. The Kiwi was sharper, held its edge longer--better all around. I cannot find a specifically carbon steel knife for more than about $12 or less than about $130. Even the ones that say carbon steel, somewhere deeper into the 'description' say 'stainless carbon steel'.
And caveat: I can make chisels, knifes, wood working tools so sharp you need a box of bandaids just to look at them, and yet.... I sharpen my kitchen knives, keep them tuned up but I can't say that I'm as effective as I'd like to be, or that I understand all aspects. One constant problem is curved blades. It takes special effort to sharpen the entire length, especially the tip.
So what Brand and Model was the Ceramic Honing Rod?
looks like the wusthof 3000 grit rod
Miyabi gyutoh with friodurx2 hardening (61 hardness), non-damas knives are with a very good price in France now, do you suggest?
Edge pulled on the stone and edge pushed on the rod! Being very v. much a novice in the subject, which gives the best edge?
Would not pulling the edge on the stone produce/straighten a burr? Does pushing a edge on the rod (or stone) tend to remove a burr leaving a 'clean' edge?
I don't have the equipment to test my self but would like some personal experiences as to how it effects sharpness in the real world.
Exactly my concern... Would edge-leading strokes on stone as you did with the rod have brought to better - or anyway different - result?
Couldn't help noticing upon first listening ... but had to go back (04:10) to double check just to be sure - that was eleven, not ten. But trifles aside: thank you for the excellent examination.
(just for anyone who wants to check for themselves. Pairs of strokes counted out loud upon completion of each cycle. The extra uncounted pair is the sixth one, between utterances of 'five' and 'six')
Which rod was it? The link has several.
But have you seen or tried thee MAC dual sided black ceramic rod??? Has a fine and a med side on it and is meant for the higher hardness Japanese knives....
Can you do a review on the worksharp field sharpener!
I think he was so confused that the honing steel got better results.
My grandpa had a wet stone when I was a kid but I also seen him many a time use my grandma's large ceramic bowl to put a edge on his hunting knifes.
Hi Candy, you look awesome 💞
I notice that using a steel after a polishing stone makes the knife even sharper, it would be interesting to see how the ceramic does. It would have been great to see if that was the case if you used the rod after the stone vs just rod. since that is how the rod is designed and how most, especially in the industry, would use it since there just isn't time to lug stones around and sharpen at work. The rod is just a touch up until a stone is needed/have time to use it.
by "even sharper" do you mean it has a toothier edge? It doesn't make sense that a steel would bring an already polished edge to a higher level of sharpness unless it wasn't properly sharpened on the stone.
What was the brand of the rod you were using...? The link you provided in the description doesnt bring you to the specific rod u were using but a list of all different kinds... thanks that helps a lot...
this one amzn.to/2S5P43A
To be fair to the stone u did a pushing motion on the rod and you did a pulling (stroping) on the stone.
I noticed the same thing and am wondering if this was a fair compairson ?
@@dee.s It wasn't. It's like saying a civic is faster than a porsche, if the porsche is in reverse.
Generally stropping on a stone is something I do to remove a wire edge. But it's not a good way to sharpen a knife.
Wich brand is that rod tho ?
Most ceramic rods I tried were trash 😥
The rod is just used to extend the time before you have to do a full resharpen on your knife I thought
Please... Tell me what ceramic rod you are using!! - Thank You ( - :
A honing rod is for just that, Honing! The rod is to be used to bring a fine edge with a little wear back to its original sharpness. Honing a sharp fine edge. i.e. making a sharp knife a little sharper, retaining it's fine edge longer other time. I use it during my meal prep. I will cut some carrot some oinion and maybe before I hit the tough skins like tamatos I will hit the honing rod for a few quick laps. doing this one or twice in the middle of all my meal preps. keeping my razor edge for weeks or longer. All do to the quickness of the honing rod. Not only quick at honing also quicky availble not stroping paste not water just the 3-5 sec it takes to grab the HR and the 15-20 sec it take to make run of laps 4-5 on each side back and forth done. 25-30 sec and i'm right back to the same edge I had when I first completed my stoning 5 day's ago.
what or which rod are u using?
While working in the kitchen between cuts the rod will bring the edge back with less mess.
Hi, I have heard it described as a honing rod for maintenance and a stone for sharpening (repairing an edge). Properly maintaining a tool prolongs its use between repairs. It seems logical to me but I’m no expert on knives or sharpening them.
Thanks, gonna go out and buy a diamond rod now! I have a loong 14" butchers knife that is a PITA to sharpen with the small kitchen stones I got (really cheap supermarket stuff, in my shop I got some nice oil stones but those are for chisels and plane blades only), that looks like it would do the trick.
I noticed you dragged the edge on the stone when sharpening, I've wondered about that, what is better, dragging away from the edge or pushing towards? I always drag away when using a steel, but push when I sharpen on the stone. I've also seen, but basically only in movies, where people sharpen their swords or big knives and they pull the stone along the edge instead, is that something they do just to look brooding and cool in front of the fire, or does it work?
P.S. I assume there's not much difference practically speaking between a ceramic or diamond rod.
@@1873Winchester Most diamond rods are a really coarse grit. The one I have is probably less then 800 grit. The ceramic rod I have is smoother then fine china. A diamond rod will take off a lot of material.
quite a few years back when i was doing a spot of meatworking, these ceramic rods werent very common... but a few of the guys who had them swore by them... great for touching up knives when a normal steel just couldnt do it... i avoided diamond steels like the plague, i just found them waaaay to agressive. Think my old one was a FDick Oval Ruby cut... some other bloke "borrowed" it and never bothered returning it...
So it looks like that about confirms my usage as a home cook. Rod every day. Strop 1-2x per week and stone 1-2x per month. Maintenance of nice stuff is all about best bang for your time, especially as an enthusiast rather than a professional. Nobody is going to spend hours maintaining their hobby equipment for minutes of use. Not going to do a full sharpening session for each meal. Not going to wash and lube drivetrain for a ride around the block. Etc. But something that is good enough for day to day wear and tear and a plan for long term care.
I recently got a ceramic rod and set aside my cheap steel that came with the knife block that my wife and I got for our wedding 13 years ago when I didn't know any better. It does seem to do a nice job even when using it on a dull fairly cheap German style knife.
Does anyone know which is better a diamond sharpening steel or a ceramic rod?
Man you did sharpen those knives in a different way. On the rod to the edge but from the edge on stone. That makes the difference. If you would use the same way to sharpen them on both knives would be the same result. That depends on the grit of tools only.
Honestly it just looked like the stone knife had a microscopic "chip" in it causing it to get caught on the paper. This could be caused by multiple factors such as force used when dulling the knife, a microscopic stone in the brick that just hit the blade wrong, or the knife itself. Don't get me wrong, the ceramic rod knife did great. But I'm 100% sure that if you went through the sharpening process on progressively higher grit stones, you would end up with a blade 10x better than that of the rod. So basically rod is good for quick maintenance while stones are good for getting that "perfect" blade. Also you probably couldn't restore a badly damaged knife with only a ceramic rod. Great video though, I might pick up a rod soon.
Going off the edge on the stone and towards the edge on the hone, fair?
Splash and go combo stone? Any suggestions?
well, you have Choseras, Shapton Pro, Shapton Glass, and Zwilling Kramer. my top picks is the 800 and 3000 amzn.to/2wnESbg
Admittedly while the ceramic rod does take off some material, isn't this effectively comparing maintenance to repair? The honing rod has a different purpose than the stone. I'm interested in your thoughts of a ceramic honing rod vs a loaded leather strop since that would be comparing maintenance to maintenance.
Currently my practice is to sharpen every few weeks on a stone (simple 1000 grit), and a couple of times a week strop my Japanese blades and hone my German ones. What is your thought on this process and the ceramic rod vs stropping?
if the knife has a fairly clean edge, and as long as the strop is not loaded with something over.... say 16K grit, the strop will be far better than the rod.
Thanks for the input. Maybe I'll start stopping my german knives too.
Lol ceramic rod I use after sharpening and before stroping on leather! Extremely sharp edges. I also use ceramic for pre/ post use of knife usually. Ensures the best edge you can get! Rods are for honing , stones for sharpening.Consider a rod almost like stroping or fine polishing. You need both! I would suggest a 1000/6000 stone as a base stone. Overall the best combo for your knives, if you want to polish the edge 5000/10000 stone. After sharpening stroping is the key to refining the edge to razor sharp. I'll usually run the blade over soft wood or ceramic rod to remove any burrs. Then strop.
The rod is to quickly maintain the blade before use. They are very convenient compared to dragging out a stone.
Easiest way to remember, inside yes outside no.
You don't need such a smooth edge outside e.g. shed, gardening.
And inside you want that smoother edge for ease of cutting
What do you think about WorkSharp? Any comments?
Chefs know what they're talking about huh? WOW!
I just want to know who made that ceramic rod. I'd like to add it to my tools. It's longer than most and looks more well made.
wusthof
Can you explain grid grades? Is it like with steel finishing: a higher number is more polished, hence will remove less material and is better for finishing?
ruclips.net/video/-aQKhb8aEWw/видео.html
I do love your channel and did not miss any video of yours. I have generic chineese stones but a year ago, I bought a Zwilling diamond steel( I assume it is between 1000-2000 grit) and an ikea ceramic rod which I assume above 3000 grit. Since then, I never used my stones, messing with them in water, then levelling them...etc. I start with diamond rod, then the ceramic rod and finally sharpal’s leather strop with sharpal green compound. My standard Zwilling and some cheaper knives become arm shaving sharp. Rods are cheaper yet equally effective, with less mess in my opinion.
I think you sir have figured the recepie for the quickest knife sharpening in a real world situation. Reading these stories in the comments of people working in a kitchen, butcher shop etc, I also believe if they simply bought 2 honing rods, a diamond one (which they claim is too aggressive), a ceramic one (acts like 1000 grit) and finally strop on a belt, they will achieve basically a razor sharp edge with a lot less fucking about. In fact it's on my list and I will report back as I'm planning on going the same route.
So after reading this comment and a bulb went out in my head, I went and bought a diamond and a ceramic rod. I already have green polish compound and a strop. I'm sorry but I've been wasting my time with these ghetto sand paper setups, bench grinder wheels with MDF, electric knife sharpeners (all made by me)....this is by far the quickest, easiest and most portable method I've ever used that sharpened the edge as good as wet stone. What's crazy is after all this trial and error it took some random youtube comment from a guy called Mustafa to figure out the end goal. And honestly I blame the internet because I never considered a honing rod as It's always been described as something that maintains and edge and not for sharpening. Same way you wouldn't use a green compounds to sharpen a knife. If anyone reading this, get yourself over to aliexpress and buy some cheap diamond and ceramic rods and see for yourself.
@@Rusiputki I am truly glad you achieved similar results… Cheaper, easier, faster, for those who can maintain the constant angle which is not hard at all. Stay safe!
I like my honing rod. It's so simple to pull it out of the block and take a couple strokes.
What brand is that ceramic rod? Where can I buy one
wusthof 3000 grit rod
I work in a kitchen and deals with a lot of prep work, I had to refresh my knife atleast once every 5minutes of knife work and I find the honing rod very convenient over the stone, but with knife maintenance I'd spend a few minutes in the morning or at the end of the day to keep the edge proper, but dont get me wrong I can sharpen knives better on a stone than a rod
Somebody just gave me some knives to fix up, and one of them was an old chef knife that looked more like an S than like a knife... turns out they used a diamond sharpening rod... those things are notorious, they just chew up knives.
How do you know the ceramic rod is 3000 grit? Your link takes us to a listing page, where the only rod with grit in the spec is 1000 only.
if i remember well 1000europian grit to Wustof was 3000japanese. Or smth like that
IMHO, the design of the the rod (rounded) vs whetstone (flat), makes a difference in terms of physics. Plus, it seemed (sounded) like you applied more pressure on the ceramic rod, hence, more material is being removed, which may result in a sharper edge. Just my 2 cents.
Surprised by the result I am.
The rod definitely achieved a better cutting edge. I still don't think they are for me though, I just don't like the action in how they are used. Its stones all the way for me. They just feel more natural in how to use them for my mentality.
Mate I love your work, you need to work on counting...you have edited this video right?
That ceramic definitely cut better but This video got you a new sub just now Ive watched 30 vids before I subbed. Never sharpened before I have a folding knife my dad had made 15 -30 years ago frome a knife company in Japan recently damage the blade on one and another is dull I've been studying how to revive the sharpness of the blade I've had one painted and the other for practice . I have a super cheap whetstone 2.99 and 1500 sandpaper and a mug currently gathering materials for a strop and I'll do my first time sharpening
Yes, rods work very well... Now I've been raised using sharpening rods (steel), but since I owned MAC knives for about 30 years, I got a ceramic rod from them and it allowed me to keep those knives in great shape without much sharpening for long periods of time. I swear by them, and I even am thinking of adding the 2000 grit ceramic also. Once you're used to honing rods, they are just soooo convenient. So I see nothing wrong with using them. My rods hang on the wall (as do my knives, magnetically), which is very inviting, whenever a knife needs a quick touch-up, rather than dragging out the sharpening stones, I just use the rod a bit, though I tend to do it butcher-style, on the fly, and the ceramics are really powerful.
I’m sorry you have used only Mac knives for 30-years Chef!
@@Chihuahuauno1 Where did I say "only?" Not at all, but yes, a few of my faves are Mac knives. Their bird's beak paring knife is hard to beat, for one...
I stand corrected Chef! I interpreted you only ever having owned Mac blades, and not that you only solely ever had use-exposure to them. I really appreciate your tip on one of your fav’s, as I am currently looking for a smaller profile paring knife to compliment my, on the longer side of things, 150mm I currently own. I’ll for sure check it out!
Best
~Scott
@@Chihuahuauno1 Yes, that knife is a spectacular design. Sharp as hell, and it has a small form factor so that it really excels at scalpel precision work like on fruit and such delicate projects. Too many "paring knives" and even "bird's beak" knives have a design like a battle ax, and make me wonder if their designers somehow thought I was going to fell trees with them.
You seem very committed to getting a particular result that supports your thinking. Lol.
Yes. It looks suspicious when he struggles to find the correct edge of the newspaper.
Hey guys Im a professional chef at a Relaix Chateau location (unspecified) I just purchased a set a Miyabi Blacks Series and they have a 9-12 degree blade. Any suggestions on sharpening knives of this caliber? Im just looking for some suggestions thanks again guys!!
I love my ceramic rods. I have 2 one fine and one medium grit. I also have dimond for the lower grits. The ceramic rods are perfect for getting that razers edge. I have 0 waterstones in my kit until I found a stone at the dollar store. Why have a tool that gets groves in it or will need replacement do to use. Do a video on carbon sharperners. There is a V-sharpner and a speed sharp.
😮 bro I see Vagabond on the shelf! Best manga I've ever read!
If I were a knife “pro,” I would have continued watching this video. But I am a simple home cook, and my knife use is probably no more than the average person requires to prepare meals and for other utility purposes. For me, I ditched manual sharpening stones / whetstones years ago. Never could acquire the skill set needed to hold the correct edge angle. Got a $25 Lansky set (finally!) and have had nice sharp knives ever since. I do use a honing rod.
Now I want a ceramic flat stone :-D