Honing Steels at Korin & How To Use Them
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- Опубликовано: 11 июн 2024
- In this video Vincent, Korin's knife sharpener, shows the available honing steels at Korin and demonstrates how to use one.
Mac Black Ceramic Honing Rod (HA-SRB-104): www.korin.com/Mac-Black-Ceram...
Masamoto Honing Steel (HMA-CT6530/P): www.korin.com/Masamoto-Sharpe...
Dexter Diamond Honing Steel (HRU-DDS12): www.korin.com/Diamond-Honing-...
Glestain Ceramic Honing Rod (HA-1101): www.korin.com/HA-1101
--- Contents for this video --
0:00 - Intro
0:13 - What is a honing steel?
0:45 - Honing steels at Korin
4:46 - How to use a honing steel?
Had my Mac for 5 years it’s truly remarkable
The black MAC honing rod is still the best I've ever owned.
Is that not the same rod as mine from fallkniven?
Happy to see more videos! I learned a lot from your sharpening series.
Vincent really knows his stuff.
Very helpful, thanks! I will change my technic of honing.
6:07 this is my style , I'm the most comfortable doing this .
never saw anybody except from you doing it :)
Loving the videos. Keep them coming!!!!!!
Great video. What are your thoughts on using honing rods (ceramic) on Japanese knives? Are there anything to be avoided or any steel types that should be avoided?
Is a ceramic "steel" really a steel rod that covered with ceramic material, or is it an all-ceramic material honing rod?
Hi, great video.
Why do you hone the opposite way you would on a stone, as in on a stone, as you demonstrated, the grinding force is going away from the knife but on the steel you apply it towards the knife?
Hello Guillaume!
The reason I sharpen away from the edge when using a stone is to make sure the edge of the knife doesn't cut into the stone. With a steel there is no need to worry about that!
Would you have any guidance on picking the correct angle? Also I see comments in online forums to not use a rod for harder japanese steel, and from this video it seems like using a ceramic rod would be acceptable?
Depends on the knife, but basically you want to tilt the knife at a high enough angle to get the very edge of the knife. Usually 20-30 degrees for most chef knifes. You would never use these for japanese single bevel knifes because putting a micro bevel is not great because it alters the way the knife cuts and the micro bevel will eventually have to be sharpened out and that will be very difficult to do on a single bevel knife.
Hardness Rockwell C scale is pretty good
For a 70/30 petty knife and mac ceramic steel, should your angles be different on each side of the knife while honing? I imagine - but would love to clarify.
Hi Seth, thank you for watching. Yes it will be at a different angle for a 70/30. Similar guidelines for sharpening on a stone applies for honing steels.
@@Korinjapaneseknives And would you do the similar "3 strokes one side 7 strokes other side" on the steel as well? Or just modify angle and alternate
What should i do if i have a moderately uneven whetstone?
I don’t have any stone fixers, but i have collected some flat coarse stones that was collected from the garden floor heheh…
purchase a stone flattener, it is stone designed to make your whetstone's surface even again, and it is quite cheap as well.
@@justafloridamanfromthe75thRR thank you!
Can you hone a Japanese knife?