Best video I've seen, I never want to sharpen a knife towards my body. I was trying to find one for my son because I got him a 600.00 set. This is an easy, quick and safe way to do it. I've been doing this way for my set for over 30 years.
Correct. The steel he is using does not sharpen the blade. Very embarrassing. All it does is hone the blade, which is neccessary. Honing the blade basically straightens out the microscopic bends in the edge, making it cut more easily. Sharpening involves using a sharpening stone, which actually removes metal to sharpen the blade.
loophole64 I didn't know this! This might explain some confusion I had on a Cuisinart video where the lady in the video was explaining how to create a "new edge". How often should a knife be sharpened, then, so long as you're honing before/after every use?
10° angle is very fine, and it also depends what angle you have sharpened the edge at. Generally it is between 18 and 25° on a whet stone, this gives you a more robust edge.
increasing the angle will damaged the surface thus creating higher risk of chipping your blade. This also doesn't sharpen your knife for this straightens the blade. Remember the knife is made of stronger metal , the bigger the angle the more force directed into the rod at the blade tip. Tbh these things are garbage or for people who too lazy to sharpen or pay for it. But remember a sharp knife is a safe knife, this technique being showed is honing you knife, which can also be done with leather paddles and no damage done to the blade😮
Thank you. Straight to the point. I seen another vid and the guy talked for 10 before getting to the point. Plus my angle was way off. I was wondering why it wasn't any easier to shave my kids pencils lol. This was helpful.
Although this really does not *sharpen* your knife it *does* correct the major flaws and keeps ir reasonable sharp. Furthermore it enhances the lifespan of the knife compared to resharpening it via wetstone every fucking time. So please dont tell any crap like "hurrdurr no person that knows a bit about knifes does this, i use my handcrafted 200$ japanese wetstone and it is so superior". Professional knifemakers will tell you that honing your knife with a honing steel is a good thing indeed and should be done often.
This only works if your knife is in reasonably good condition to start with, and has been recently sharpened using a stone etc. Obviously my knife that hasn't been touched in 5 years and an edge similar to a butter knife won't be going anywhere using a honing rod.
The problem with steels is that most people let their blades get a bit dull and then they are beond what a steel is good for. To be effective, steels should be used before you notice the knife getting less sharp. I think steels are harder to use than stones because you have to keep the steel and knife angled consistantly but stones stay level on the counter and you can use your free hand to help control the angle of the blade. If you are going to buy something to sharpen knives, it would be wise to get a stone and strop (made with an old belt glued to a board loaded with buffing compound or bought) because they are easier to learn to use (using a steel requires more finesse) and can be used in more situations like sharpening dull knives, sissors, tools like chisels whereas steels are only really good for keeping an already sharp knife in peak condition.
Correct - it's for "honing the blades edge". it helps preserve the edge, not sharpen it. The only exception would be if the steel was a diamond steel (which do exist). Whetstones and Diamond stones are for sharpening, the whetstones are a lot of work but can keep the blade in perfect condition. Diamond stones are easier but wear the knife out quicker. Go for a decent quality knife with a economical price and just buy a diamond stone. In my opinion, it's the easiest and cheapest way.
No offense to you, Jamie, or anyone watching this video, but this technique will keep an edge aligned and fix very microscopic deformities in the edge like rolls and chips but it will only hinder the dulling of your knife with use. To correctly learn to sharpen a knife, I suggest looking at the youtube channel, "virtuovice". He is a very distinguished knife sharpener, hunter, and bushcrafter and is one of the best in the world. He uses japanese Chosera waterstones I believe. Also check out "Mredgy81". That's who I learned my technique from and now I have refined it over the years and am quite good. Invest in some quality stones and learn the art.
Don't care what all the others say, some don't even know the difference between 'steel' and 'steal'! I suppose if you're going to 'steal' a knife, make sure it's a sharp one and don't get caught! Before I saw this video, I didn't realise such a shallow angle was needed. I've persisted using a steel at the correct angle which has resulted in a super sharpe knife. A whet stone certainty works more quickly, if you're really desperate, use an angle grinder!, but I save that for my rotary mower blade. I certainly don't want to use a whet stone, got to clean all that oil off before carving the meat! The steel has sharpened my knives for a long time. Thanks Jamie.
THANK YOU. This is an EXCELLENT video, and the comments are even better, hahahahaha. This was very helpful and I learned a lot. Can't ask much more from a video.
It makes the knife sharper, so the word "sharpening" is absolutely correct. Honing is just a specific way of sharpening. Just like grinding. Steel and Stone both sharpen your knife. A steel lifts up "curved" parts of the blade back up while a stone takes away material off of the blade. So the steel straightens the blade while a stone grinds it. But both methods sharpen it.
a steel straightens out an edge that's still there which makes it cut better but the edge MUST be there in the first place. a sharpening stone creates that edge and is a necessary part of the process of keeping knives sharp. You cannot use just a steel to keep a drawer full of sharp knives forever, but you can use only a sharpening stone to achieve that although it will wear down your blades sooner.. wanted to add that there are now diamond sharpening tools that resemble steels. They're essentially long sharpening stones with a handle on the end.
I'm not an expert but doesn't a steel keep a knife sharp, rather than further sharpening it? So when using a steel all you are really doing is straightening the burr towards the centre of the knife edge and not actually removing any material as to sharpen the edge.
Actually, he's right. The steel basically aligns the blade and removes burrs. But it makes it cut better and people tend to think of it as "sharpening". Conversationally, people do this all the time, but when you're teaching, you should try to get it right.
that's key. Like an 80's action movie, and use some sauce or grease to put some face paint on for camouflage. I tried to sharpen my pocket knife on a rock when I was a kid because of Commando, didn't work out too well.
That is only one way to "hone" a knife as steel rods don't sharpen they "realigh" the working edge of the blade. Even though your stroke will work it is not the optimal stroke to use on a steel of this nature! And Chef Ramsay does it wrong as well!
The cutting edge is like a fine comb so the honing must be along the grain of the edge not against it like in the video. Going against the grain will remove material and if done properly it will reform the grain of metal cristal along the edge as intended.
and 3rd we got the Fil (wire) that is invisiblle to human eyes, This is where everything happens. To Sharpen the "Fil" you need (on most knives) to be at a 26-28 degree while steeling with a VERY solf steel with no pression whatsoever, every pression at that angle can greetly damage the "fil". Your knife can be extremely sharps but you can sometime feel some resistance when cutting, this is because ur "taillant" is not soft enough. To work on the taillant you have to steel at 1 to 24 degree.
Its always funny to me... you watch any knife person's sharpening video and they never use a steel... watch a chef's sharpening video and they never use anything but a steel. By the way... a knife steel is for maintaining an edge.. not sharpening a dull edge. I am not going to debate about the minute points of whether or not something is actually called sharpening but I AM pointing out that this (and many other kitchen knife "sharpening" videos) are very misleading to some people who may actually be looking for information on how to sharpen their dull kitchen knives... not just maintain them.
@@panoshanos1 The problem is everybody refering to these as _Sharpening Steels._ He ought to have said, _"...to the point where your steel won't be able to_ *_hone_* _it."_ Because honing is not sharpening!
The point is that the technique shown is good for maintaining the edge, but after some period of time, the edge can't be revived with the steel, and you need to sharpen with whetstones. My issue with this video is that it doesn't mention that fact. I suspect that most home cooks with dull knives won't benefit from applying this technique unless they first sharpen properly, because their knives are too far gone. Look up the excellent videos Bob Kramer did for Zwilling for a better explanation.
A metal grooved butcher steel does sharpen the edge since it's a file , as long as it's harder than the blade . All files remove material . Don't confuse this one with a smooth metal one because they're two different animals . You can take a dull , blunt edge with a flat spot the whole way down it and have it back to paper cutting sharpness in no time . Is it as good as a stone ? , no , that's why I use a stone but if I did I'd probably choose a ceramic one . There will be metal chips hanging on the edge afterwards so a wipe and/or cleaning should be done . They can cause a recurve to form and also round the point if not careful .
U aren't sharpening it but keeping your edges straight keeps your knife cutting so it is kinda of like sharpening it and I work with knifes and if u hit your steels right u can bring back a dull knife
Close but angle is usually more like 18-20 degrees on most home kitchen knife sets. Honing only maintains the edge. Hone after every use. You need a sharing stone to actually sharpen a dull knife. Ask a carpenter friend to help you sharpen knifes. They are usually pros at it. ;-)
Thanks. Ive been doing it wrong for decades. I always had the blade facing me and pushing it away. Still managed to make a blade shave my arm this way...but now i just wanna dice chicken for an omelette lol
Just spend some money on wet stones and do it the right way. This will only help for about 6-8 months period, after some time the knife needs real sharpening.
+suprhomre i think they just really mean knife HONING not sharpening. u hone ur blade everytime before use, sharpen ur blade once in awhile when you cant really hone it anymore.
Needs real sharpening? Using whet stones is "real sharpening", as long as they are replaced when the stone is worn out. I personally use 400 grit whet stone to create my edge on my knives, and a 1k and 4k stone to polish it off.
Why do so many chefs refer to this as sharpening? A honing steel may be a fine thing to use (that's debatable) but it isn't sharpening. Alton Brown explained quite well the difference between honing and sharpening.
I think the one thing this doesn't mention is the type of knives, and the steel they're made with. To my knowledge, you have to be careful with this, with honing rods. Western soft steel knives are fine with honing rods because they have some give to them, but Eastern / Japanese hard steel knives will end up chipping if you put any pressure on it at all. I use a lot of hard steel knives, they last longer in sharpness I find, so I was a bit confused at the length of the video when I saw this pop up on my recommended thinking "this doesn't seem long enough to really explain differences." (and I know it's for home cooking, but I'm only a home cook myself so it might be a bit of a worry to beginners who chip or damage their knives, or foreigners who have an easier time getting hard steel knives than soft steel knives.)
Fair enough. It's okay to call the video "sharpening", but what would have been great would have been to explain that two techniques are needed: occasional sharpening, and more frequent honing. Search here on RUclips for "Bob Kramer Zwilling". He does an excellent series of demonstrations showing how to properly sharpen a knife using whetstones, and how to hone it with a steel, and how to test it for sharpness.
A sharpening steel is a type of FILE with the cutting edges parallel to the rod. With heavy pressure, it removes metal from behind the edge of the knife. With light pressure, it hones the edge. A diamond stick needs less pressure and also works well with thinner steak knives.
As others have pointed out this will not sharpen a dull knife, it will help keep a sharp knife from getting dull. I do not mind it being dumbed down for the masses but since this is a technique video the technique should at least be correct. Most kitchen knives are sharpened at 20 deg. per side. If you hold the knife at 10 deg, like the video says to, the steel will never touch the cutting edge of the knife and will do nothing to maintain the edge of the knife. 20-25 deg is the proper angle.
He didn't mention that it is very important to only use a steel with a CLEAN knife. Grime will eventually fill up the steels grooves and harden leaving you with a steel that will no longer sharpen.
Honing the blade merely maintains the sharpened edge for longer and makes the knife seem as though it has been sharpened by straightening the burr. Obviously the hard metal of the rod will take a small amount of material from the edge, but not being able to create a constant and true angle will eventually wear the blade unevenly, so eventually the edge will have to be sharpened.
I like how people are saying this steel doesnt sharpen knives... i can have a dull knife at work use a steel and its sharp again. Even if you call it homing it still is considered sharpening...
You can sharpen a knife with a steel. There are honing steels and sharpening steels. A honing steel realigns the edge and only works on sharp knifes to maintain the blade. A sharpening steel removes metal and should only be used with a dull knife.
Just a question about the direction the blade- does it make a difference? I know it's obviously safer to have it face away from you, but assuming you're not trying to be fast and fancy, does it matter?
My co-worker has been a professional chef 10 years and also head chef for a nice portion of it. He said he would never think to search for "How to hone a knife" :-D
This is a honing tool it won’t sharpen your knife it will help keep the edge straight and keep it sharper longer but you will need an actual knife sharpener or a whetstone to actually sharpen a knife when it’s dull
i have been told by knife makers you still need to use a sharpining stone the use a steel to keep it sharp but if the steel could round the sharpie and then use a stone
Think you are confusing honing with sharpening. Honing is for soft german knives, which I have and do not sharpen with a steel, but realign the rolled edge. With my japanese knives never need hone as they are much harder,5hrc or more so I use two japanese waterstones. I also use the waterstones on the german knives, but the file like henckels steel makes a mess and chips my finely 6000 grit polished edge. What is wrong with some chefs, they simply do not know how their equipment works.
@ipedros7 unless the steel has diamond chips in it, that is... in which case it actually does sharpen it, but most steels out there only hone. In which case should've been mentioned in the video.
If you use this method of honing you will roll your tip, thus rendering your chef knife useless. When sharpening and stropping, always stop just shy of the tip. The result is a sharp, sturdy, and pointy tip.
A steel rod will absolutely not sharpen a dull knife. And it will actually degrade a finely sharpened knife. It will put a decent sharpening refreshment to an already medium sharp knife made of average quality, rather soft steel. But the sharpness will not last long at all.
Doing it wrong and it's for honing your blade to get it at a straight edge again not to sharpen .. but for this use a ceramic steel or diamond .... to sharpen a knife it's best to use a oil stone for German steel and a water stone for japanese
no wonder it never worked when I sharpened them. just did this and instantly noticed a huge difference. our knives are wustof, and almost 10 years old. boom, instantly like new.
Thing is i recommend for normal people with blunt knifes get them to a sharpener and then start using a steel rod ... cuz getting into whetstones urself is kinda hard anad if you have a 10 year old blunt knife never sharpend u need 4-8 hours to get it sharp with a steel rod
What's interesting is that my dad (once head chef on the queen mary and many others) says 45 angle, CIA teaches 30-25, this guy says 10...i thinks preference and style.
Very Interesting,thank you. I've watched and listened to,many exponents of kitchen knife sharpening,and they all seem to disagree. Most stroke the blade towards themselves,but I didn't know why till today.[thanks sd] He did make the point that he was honing,not really sharpening from scratch.[no pun intended] Anyway,I'm a little closer to the truth,but I need to know more. I want razor sharp !
finally, a video that shows how to use that darn thing that comes in the knife set!! :)
Best video I've seen, I never want to sharpen a knife towards my body. I was trying to find one for my son because I got him a 600.00 set. This is an easy, quick and safe way to do it. I've been doing this way for my set for over 30 years.
Honing or whatever you want to call it, this is the FIRST time I have ever been able to sharpen my knives. THANK YOU!
(Not trying to be pedantic here -- it's a distinction that I found extremely helpful in understanding how to keep my knives sharp and working well!)
Pretty simple and very easy to follow, thank you
This is not actually sharpening, per se. He is only _honing_ the blade. Sharpening is a very different process.
Correct. The steel he is using does not sharpen the blade. Very embarrassing. All it does is hone the blade, which is neccessary. Honing the blade basically straightens out the microscopic bends in the edge, making it cut more easily. Sharpening involves using a sharpening stone, which actually removes metal to sharpen the blade.
loophole64 I didn't know this! This might explain some confusion I had on a Cuisinart video where the lady in the video was explaining how to create a "new edge". How often should a knife be sharpened, then, so long as you're honing before/after every use?
loophole64 "microscopic bends" the correct term is "burr"
kenny Roberts Ok. =) I was just trying to explain it it terms anyone would understand.
OK cool
10° angle is very fine, and it also depends what angle you have sharpened the edge at.
Generally it is between 18 and 25° on a whet stone, this gives you a more robust edge.
increasing the angle will damaged the surface thus creating higher risk of chipping your blade. This also doesn't sharpen your knife for this straightens the blade. Remember the knife is made of stronger metal , the bigger the angle the more force directed into the rod at the blade tip. Tbh these things are garbage or for people who too lazy to sharpen or pay for it. But remember a sharp knife is a safe knife, this technique being showed is honing you knife, which can also be done with leather paddles and no damage done to the blade😮
Very cool. Simple and direct!!!!!
This video has been a great help.
Thank you. Straight to the point. I seen another vid and the guy talked for 10 before getting to the point. Plus my angle was way off. I was wondering why it wasn't any easier to shave my kids pencils lol. This was helpful.
Thanks for this, was totally doing it wrong and my expensive knives were starting to work like cheap spoons...
Although this really does not *sharpen* your knife it *does* correct the major flaws and keeps ir reasonable sharp.
Furthermore it enhances the lifespan of the knife compared to resharpening it via wetstone every fucking time.
So please dont tell any crap like "hurrdurr no person that knows a bit about knifes does this, i use my handcrafted 200$ japanese wetstone and it is so superior".
Professional knifemakers will tell you that honing your knife with a honing steel is a good thing indeed and should be done often.
This only works if your knife is in reasonably good condition to start with, and has been recently sharpened using a stone etc. Obviously my knife that hasn't been touched in 5 years and an edge similar to a butter knife won't be going anywhere using a honing rod.
Excellent and Straight forward tutorial, thanks mate!
honing is a synonym of sharpening btw. google it. dont listen to the comments just because theyre the most upvoted
It works well for daily use in my kitchen... Thank you... Good tips...
The problem with steels is that most people let their blades get a bit dull and then they are beond what a steel is good for. To be effective, steels should be used before you notice the knife getting less sharp. I think steels are harder to use than stones because you have to keep the steel and knife angled consistantly but stones stay level on the counter and you can use your free hand to help control the angle of the blade. If you are going to buy something to sharpen knives, it would be wise to get a stone and strop (made with an old belt glued to a board loaded with buffing compound or bought) because they are easier to learn to use (using a steel requires more finesse) and can be used in more situations like sharpening dull knives, sissors, tools like chisels whereas steels are only really good for keeping an already sharp knife in peak condition.
A steel isn't for sharpening a blade - it simply combs the blade's edge. Actual sharpening needs a more aggressive approach.
Correct - it's for "honing the blades edge". it helps preserve the edge, not sharpen it. The only exception would be if the steel was a diamond steel (which do exist). Whetstones and Diamond stones are for sharpening, the whetstones are a lot of work but can keep the blade in perfect condition. Diamond stones are easier but wear the knife out quicker. Go for a decent quality knife with a economical price and just buy a diamond stone. In my opinion, it's the easiest and cheapest way.
MrDeadSea777 so it does sharpen it... it keeps it sharpe... stones give it the edge a steel keeps the edge
Liked yr video very much and you explained in a very simple and understanding manner.
Using a steel is for honing a blade not sharpening it....a stone is for sharpening
Yes but using a steel on a newly sharpened knife will increase the time between sharpening.
Excellent, brilliant, just what I was looking for. Thank you
Just revived a couple of our knives and it is a pretty basic test but they now cut easy and clean through a tomato.
No offense to you, Jamie, or anyone watching this video, but this technique will keep an edge aligned and fix very microscopic deformities in the edge like rolls and chips but it will only hinder the dulling of your knife with use. To correctly learn to sharpen a knife, I suggest looking at the youtube channel, "virtuovice". He is a very distinguished knife sharpener, hunter, and bushcrafter and is one of the best in the world. He uses japanese Chosera waterstones I believe. Also check out "Mredgy81". That's who I learned my technique from and now I have refined it over the years and am quite good. Invest in some quality stones and learn the art.
Don't care what all the others say, some don't even know the difference between 'steel' and 'steal'! I suppose if you're going to 'steal' a knife, make sure it's a sharp one and don't get caught! Before I saw this video, I didn't realise such a shallow angle was needed. I've persisted using a steel at the correct angle which has resulted in a super sharpe knife. A whet stone certainty works more quickly, if you're really desperate, use an angle grinder!, but I save that for my rotary mower blade. I certainly don't want to use a whet stone, got to clean all that oil off before carving the meat! The steel has sharpened my knives for a long time. Thanks Jamie.
Thank you so much for your awesome video. My knifes are ready to work!👍⭐
thanks mate. you are the best teacher
Excellent video. Thanks for the safety tip as well.
THANK YOU. This is an EXCELLENT video, and the comments are even better, hahahahaha. This was very helpful and I learned a lot. Can't ask much more from a video.
That's honing the blade. Not sharpening.
OMG THANK YOU LMAO i was gona say that dont ya need a wetstone bud?
It makes the knife sharper, so the word "sharpening" is absolutely correct. Honing is just a specific way of sharpening. Just like grinding.
Steel and Stone both sharpen your knife. A steel lifts up "curved" parts of the blade back up while a stone takes away material off of the blade. So the steel straightens the blade while a stone grinds it. But both methods sharpen it.
nah, honing maintains, sharpening creates.
the reason why the dichotomy exists is so people use the tools for the right task
a steel straightens out an edge that's still there which makes it cut better but the edge MUST be there in the first place. a sharpening stone creates that edge and is a necessary part of the process of keeping knives sharp. You cannot use just a steel to keep a drawer full of sharp knives forever, but you can use only a sharpening stone to achieve that although it will wear down your blades sooner..
wanted to add that there are now diamond sharpening tools that resemble steels. They're essentially long sharpening stones with a handle on the end.
I'm not an expert but doesn't a steel keep a knife sharp, rather than further sharpening it? So when using a steel all you are really doing is straightening the burr towards the centre of the knife edge and not actually removing any material as to sharpen the edge.
This isnt sharpening this is honing.This only fixes the biggest blunts in the edge. Its maintenance not sharpening
It's sharpening.
technically you're not 100% correct, because it does sharpen as a result of the method
you don't know shit
Actually, he's right. The steel basically aligns the blade and removes burrs. But it makes it cut better and people tend to think of it as "sharpening". Conversationally, people do this all the time, but when you're teaching, you should try to get it right.
yup it is honing not sharpening.
well, a steel does actually sharpen very slightly, but yes, its primarily honing. it wont do much for a totally blunt knife.
Thankyou sir for the video. I was able to successfully sharp my knives.
he forgot to mention that you should glower and growl at an enemy while you sharpen the knife
that's key. Like an 80's action movie, and use some sauce or grease to put some face paint on for camouflage.
I tried to sharpen my pocket knife on a rock when I was a kid because of Commando, didn't work out too well.
Will this work for fighting/attack/defence blades? I’m asking for a friend
Good. Just what is needed. Nothing more.
Thank you! My son is trying to himself as a chef, he will come in handy. I add a favorite!
This was an excellent video. Thank you very much for sharing.
That is only one way to "hone" a knife as steel rods don't sharpen they "realigh" the working edge of the blade. Even though your stroke will work it is not the optimal stroke to use on a steel of this nature! And Chef Ramsay does it wrong as well!
So what is the right way to do it if both Gordon Ramsay and this guy here are doing it wrong?!?
Watch my 3 part series on how to use a honing rod and you will see! It is the BEST tutorial on the subject on all of youtube!
That might work!
Richard, you da man!
Thank You! Cheers!
Thanks. Very helpful .
The cutting edge is like a fine comb so the honing must be along the grain of the edge not against it like in the video. Going against the grain will remove material and if done properly it will reform the grain of metal cristal along the edge as intended.
and 3rd we got the Fil (wire) that is invisiblle to human eyes, This is where everything happens. To Sharpen the "Fil" you need (on most knives) to be at a 26-28 degree while steeling with a VERY solf steel with no pression whatsoever, every pression at that angle can greetly damage the "fil". Your knife can be extremely sharps but you can sometime feel some resistance when cutting, this is because ur "taillant" is not soft enough. To work on the taillant you have to steel at 1 to 24 degree.
Its always funny to me... you watch any knife person's sharpening video and they never use a steel... watch a chef's sharpening video and they never use anything but a steel.
By the way... a knife steel is for maintaining an edge.. not sharpening a dull edge. I am not going to debate about the minute points of whether or not something is actually called sharpening but I AM pointing out that this (and many other kitchen knife "sharpening" videos) are very misleading to some people who may actually be looking for information on how to sharpen their dull kitchen knives... not just maintain them.
Thanks
only this guy actually says it in the end.
@@panoshanos1 The problem is everybody refering to these as _Sharpening Steels._
He ought to have said, _"...to the point where your steel won't be able to_ *_hone_* _it."_ Because honing is not sharpening!
Thank you, I’ve been using this knife steel thing and wondered why my blade almost feels fuller afterwards 😂 time to get one of those stones
The point is that the technique shown is good for maintaining the edge, but after some period of time, the edge can't be revived with the steel, and you need to sharpen with whetstones.
My issue with this video is that it doesn't mention that fact. I suspect that most home cooks with dull knives won't benefit from applying this technique unless they first sharpen properly, because their knives are too far gone.
Look up the excellent videos Bob Kramer did for Zwilling for a better explanation.
A metal grooved butcher steel does sharpen the edge since it's a file , as long as it's harder than the blade . All files remove material . Don't confuse this one with a smooth metal one because they're two different animals . You can take a dull , blunt edge with a flat spot the whole way down it and have it back to paper cutting sharpness in no time . Is it as good as a stone ? , no , that's why I use a stone but if I did I'd probably choose a ceramic one . There will be metal chips hanging on the edge afterwards so a wipe and/or cleaning should be done . They can cause a recurve to form and also round the point if not careful .
U aren't sharpening it but keeping your edges straight keeps your knife cutting so it is kinda of like sharpening it and I work with knifes and if u hit your steels right u can bring back a dull knife
Close but angle is usually more like 18-20 degrees on most home kitchen knife sets. Honing only maintains the edge. Hone after every use.
You need a sharing stone to actually sharpen a dull knife. Ask a carpenter friend to help you sharpen knifes. They are usually pros at it. ;-)
Thanks. Ive been doing it wrong for decades. I always had the blade facing me and pushing it away. Still managed to make a blade shave my arm this way...but now i just wanna dice chicken for an omelette lol
Thanks a lot for this good instruction!
Just spend some money on wet stones and do it the right way. This will only help for about 6-8 months period, after some time the knife needs real sharpening.
+suprhomre i think they just really mean knife HONING not sharpening. u hone ur blade everytime before use, sharpen ur blade once in awhile when you cant really hone it anymore.
Needs real sharpening? Using whet stones is "real sharpening", as long as they are replaced when the stone is worn out. I personally use 400 grit whet stone to create my edge on my knives, and a 1k and 4k stone to polish it off.
@@KuriAoiKara this video is just bullshit its called a honingsteel for a reason
Why do so many chefs refer to this as sharpening? A honing steel may be a fine thing to use (that's debatable) but it isn't sharpening. Alton Brown explained quite well the difference between honing and sharpening.
It's a religious thing, depending on the deity it's sharpening or honing.
Best one I watched so far on that. Nice and simple, no bull shit talking inbetween. Will try that next time on my own knifes.
I think the one thing this doesn't mention is the type of knives, and the steel they're made with.
To my knowledge, you have to be careful with this, with honing rods. Western soft steel knives are fine with honing rods because they have some give to them, but Eastern / Japanese hard steel knives will end up chipping if you put any pressure on it at all. I use a lot of hard steel knives, they last longer in sharpness I find, so I was a bit confused at the length of the video when I saw this pop up on my recommended thinking "this doesn't seem long enough to really explain differences."
(and I know it's for home cooking, but I'm only a home cook myself so it might be a bit of a worry to beginners who chip or damage their knives, or foreigners who have an easier time getting hard steel knives than soft steel knives.)
Thank you. This really helped. I wanted to share it n it won't let me.
Fair enough. It's okay to call the video "sharpening", but what would have been great would have been to explain that two techniques are needed: occasional sharpening, and more frequent honing.
Search here on RUclips for "Bob Kramer Zwilling". He does an excellent series of demonstrations showing how to properly sharpen a knife using whetstones, and how to hone it with a steel, and how to test it for sharpness.
Excellent instruction... thank you.
A sharpening steel is a type of FILE with the cutting edges parallel to the rod.
With heavy pressure, it removes metal from behind the edge of the knife.
With light pressure, it hones the edge.
A diamond stick needs less pressure and also works well with thinner steak knives.
Dziekuje!
As others have pointed out this will not sharpen a dull knife, it will help keep a sharp knife from getting dull. I do not mind it being dumbed down for the masses but since this is a technique video the technique should at least be correct. Most kitchen knives are sharpened at 20 deg. per side. If you hold the knife at 10 deg, like the video says to, the steel will never touch the cutting edge of the knife and will do nothing to maintain the edge of the knife. 20-25 deg is the proper angle.
very useful video.thanks
Thanks Jamie exactly what I needed! I just successfully sharpened 2.
A C no you didn’t you aligned the blade more that is all
BEAUTIFUL GRAMMAR
Nice and clear for even someone as clumsy as me.
I did explain the difference between honing and sharpening. It's not the same, and you use different tools to sharpen than you do to hone.
Very useful!
He didn't mention that it is very important to only use a steel with a CLEAN knife. Grime will eventually fill up the steels grooves and harden leaving you with a steel that will no longer sharpen.
Honing the blade merely maintains the sharpened edge for longer and makes the knife seem as though it has been sharpened by straightening the burr. Obviously the hard metal of the rod will take a small amount of material from the edge, but not being able to create a constant and true angle will eventually wear the blade unevenly, so eventually the edge will have to be sharpened.
I like how people are saying this steel doesnt sharpen knives... i can have a dull knife at work use a steel and its sharp again. Even if you call it homing it still is considered sharpening...
Great vid very helpful :)
Thank You
Thanks mate.
You can sharpen a knife with a steel. There are honing steels and sharpening steels. A honing steel realigns the edge and only works on sharp knifes to maintain the blade. A sharpening steel removes metal and should only be used with a dull knife.
Just a question about the direction the blade- does it make a difference? I know it's obviously safer to have it face away from you, but assuming you're not trying to be fast and fancy, does it matter?
My co-worker has been a professional chef 10 years and also head chef for a nice portion of it. He said he would never think to search for "How to hone a knife" :-D
this technique being shown is honing you knife, which can also be done with leather paddles and no damage done to the blade😮
Great tip! My knives are back to the sharpness of when i first bought them!
Peter Butler highly doubt it
Loving the man's acent and tone of his voice.
This is a honing tool it won’t sharpen your knife it will help keep the edge straight and keep it sharper longer but you will need an actual knife sharpener or a whetstone to actually sharpen a knife when it’s dull
oh yeah i like it when tips touch
thanks!
No... the best way is with a bench stone. It's not quite as convenient as a steel though.
10 degrees? That's not going to allow contact of the knife edge with the steel. Very few knives are sharpened to that angle.
very usefull, thank you for sharing
i have been told by knife makers you still need to use a sharpining stone the use a steel to keep it sharp but if the steel could round the sharpie and then use a stone
Think you are confusing honing with sharpening. Honing is for soft german knives, which I have and do not sharpen with a steel, but realign the rolled edge. With my japanese knives never need hone as they are much harder,5hrc or more so I use two japanese waterstones. I also use the waterstones on the german knives, but the file like henckels steel makes a mess and chips my finely 6000 grit polished edge.
What is wrong with some chefs, they simply do not know how their equipment works.
With the high pressure applied here, hard japanese knives could chip over the full length, where softer edges may get harder
@ipedros7 unless the steel has diamond chips in it, that is... in which case it actually does sharpen it, but most steels out there only hone. In which case should've been mentioned in the video.
Thank you so much
Thanks what about when the chefs knife is blunt how do you restore the edge thanks
You need to use sharpening stones
Uhm, this is honing a knife. It doesn't sharpen the blade, the just corrects very very small curves and bumps in the blade.
If you use this method of honing you will roll your tip, thus rendering your chef knife useless. When sharpening and stropping, always stop just shy of the tip. The result is a sharp, sturdy, and pointy tip.
A steel rod will absolutely not sharpen a dull knife. And it will actually degrade a finely sharpened knife. It will put a decent sharpening refreshment to an already medium sharp knife made of average quality, rather soft steel. But the sharpness will not last long at all.
Is this suitable for serrated edge knives...?
Doing it wrong and it's for honing your blade to get it at a straight edge again not to sharpen .. but for this use a ceramic steel or diamond .... to sharpen a knife it's best to use a oil stone for German steel and a water stone for japanese
no wonder it never worked when I sharpened them. just did this and instantly noticed a huge difference. our knives are wustof, and almost 10 years old. boom, instantly like new.
You'll be really impressed if you put your knifes on a whetstone
Thing is i recommend for normal people with blunt knifes get them to a sharpener and then start using a steel rod ... cuz getting into whetstones urself is kinda hard anad if you have a 10 year old blunt knife never sharpend u need 4-8 hours to get it sharp with a steel rod
What's interesting is that my dad (once head chef on the queen mary and many others) says 45 angle, CIA teaches 30-25, this guy says 10...i thinks preference and style.
Very Interesting,thank you. I've watched and listened to,many exponents of kitchen knife sharpening,and they all seem to disagree. Most stroke the blade towards themselves,but I didn't know why till today.[thanks sd] He did make the point that he was honing,not really sharpening from scratch.[no pun intended] Anyway,I'm a little closer to the truth,but I need to know more. I want razor sharp !
here's Johnny, good for axes too
What is the difference between honing steel and wet stone ? do i need both ?
Do you need to wash the blade afterwards?
Opposite direction than Gordon Ramsay show in the video. So what is right this method or Ramsey method?
The top part of the steel never gets used this way
NOW I KNOW WHY ALL MY STEAK KNIVES AREN'T WORKING WELL