How To Sharpen A Knife With A Honing Rod
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How To Sharpen A Knife With A Honing Rod
Cutting with a dull knife can be dangerous.
Having to work harder to slice through whatever you’re cutting means you’re more likely to cut yourself.
Fortunately, it’s easy to sharpen a knife yourself with a honing rod.
The honing rod, or simply "steel" as they're often called, aren't normally used to resuscitate a completely dull blade.
They are most often used to keep knives sharp in between use.
Using a honing rod regularly delays the need to use a whetstone or a diamond.
This is a good thing: The less you use your whetstone, the longer your knives will thrive.
What does a honing rod do?
A honing rod realigns the metal in a blade, massaging small nicks, indentations, and flat spots away.
Compared to a whetstone, it does not remove any significant amount of metal from the blade of the knife.
Hold the honing rod in your non-dominant hand.
The rod should be held at a comfortable angle facing away from your body.
The rod tip should be elevated above the rod handle.
Hold the knife firmly in your dominant hand.
Your four fingers should be holding onto the handle, while your thumb can be placed on the spine of the knife, far away from the blade edge.
Hold your knife at approximately 20° in relation to the honing rod. Your angle doesn't need to be exact, just approximate.
Maintaining a 20° angle, move the knife across the top half of the honing rod.
Try to start this motion with the heel of the knife touching the rod and end it with the tip of the knife touching the rod.
Maintaining a 20° angle, move the knife across the bottom half of the honing rod.
Using the same sweep of your arm, hand, and wrist, gently move the knife across the lower half of the rod.
Use only as much pressure as the weight of the knife itself.
After completing both a top- and bottom sweep, you've done one revolution.
Do a total of 6 - 8 revolutions with your honing rod before each use of the knife
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