How to use a ceramic honing rod
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- Опубликовано: 6 дек 2018
- The fine finish of the honing rod helps maintain the edge on your knife when used regularly. Ideal for both a home or professional kitchen, the core and tip are made of a hard rubber which helps lower the risk of damage in comparison to many other ceramic rods.
We recommend thinking about using the honing rod in the same way as a polishing stone and combine it with a leather strop for the final steps in blade care.
cuttingedgeknives.co.uk/produ... 
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Thank you for a great instructional!
I've been wondering why people lead with the cutting edge on the rod, when doing it as you show (leading with the spine) makes MUCH more sense when re-aligning the edge!
Thanks for proving that I'm not crazy!
Very good video, super helpful and exactly what I needed. Good visuals, to the point, great information. Many thanks.
This worked out great thanks for the vid!
using 2x2p coins as a mental angle reference is very handy - thanks!
anywone knows what brand is that rod?
I've been doing it knife blade facing away from me
Great video, thanks! By the way, can you use water with a ceramic rod?
I know this reply is late, but I notice a better polish on my Japanese steels getting the rod wet before hand. I am cutting for 8-10 hours a day. I have gotten to the point where I will only use a ceramic rod
When you say weekly is that for someone who is just a home cook or for someone who is a chef and preping a large amount of food everyday?
Home cook. Pro will be every hour or so
Rods only last a couple of years?
it will eventually need replacing yes but probably lasts longer than a couple of years :) You would be able to clean it too if it's not working as efficiently.
It will lose grit over time, i work as a butcher and we use rods on daily basis all the time. After a few years the surface of the rod will definitely become a lot smoother than it was when brand new, therefore it is not going to sharpen a knife as good as new. We use steel ones, i dont know wether a ceramic one lasts longer or not.
lol we got like 25 years old rod
So what's the proper way to clean your rod?
You can scrub it in a sink with some warm soapy water and a brush
What the hell is "two two peas"?
Two peas stacked on top of one another is hight to keep it at.
He means two 2 pence coins stacked on top of each other. A single 2 pence coin is about 2mm thick.
(English coins)
And to make things even sweeter, as of 05/10/2022, the honing rod used in this video is on a 50% discount if you buy another item. Bargain.
As a professional chef I'm just about only using a regular sharpening steel, that's all you need. A ceramic or diamond steel you will hardly ever need. I've been using my knives each day for over 1,5 years without using any other means of sharpening them. I'm not saying a ceramic or diamond steel isn't needed. If it works for you, by all means go ahead. But to say that you need to use a ceramic steel each week to keep your knives sharp, no.
It depends on your knives I guess. Most Japanese knives use steel that's harder than the steel in a typing sharpening rod so if that's the case the rod won't do anything and risks chipping your knife. If your knives are softer steel like a Global or Henkel then sure, use what works for you but a standard steel is not the best tool for the job with most Japanese knives.