Yup! You’ll be using it much more in a professional setting so you wouldn’t want to remove too much from the knife’s edge with a ceramic rod, as you’ll just dull your knife and have to re-sharpen it on a wet stone. Using a steel honing rod won’t do that, it’ll just straighten your edge back out.. which in turn will save your edge from repeated shavings haha
Misschien ga ik iets heel geks zeggen, maar de richting moet de andere kant op dan dat hier is getoond. Uitleg: Stel de slijpstaaf is van leer, dan zul je de andere kant op moeten, anders kom je nog geen 1 cm ver... Met stroppen krijg je je messen het scherpst.
A knife that only needs Honing shouldn't be Sharpened, as you'll wear it out quicker. You really need to understand the difference, as well as the When and Why we Hone versus Sharpen a blade before buying any of these tools. I only ever Sharpen a knife when it actually needs it; which for home chefs is only a few times a year
i never thought of Honing steels beeing more usefull in a professional kitchen, but yeah, that totally makes sense! :D
Yup! You’ll be using it much more in a professional setting so you wouldn’t want to remove too much from the knife’s edge with a ceramic rod, as you’ll just dull your knife and have to re-sharpen it on a wet stone. Using a steel honing rod won’t do that, it’ll just straighten your edge back out.. which in turn will save your edge from repeated shavings haha
Honing rods are useful if they are smooth, striated ones will end the blade quick
Sharpening roll - not now - but when will the small sebenzas will be available againg?
Misschien ga ik iets heel geks zeggen, maar de richting moet de andere kant op dan dat hier is getoond.
Uitleg: Stel de slijpstaaf is van leer, dan zul je de andere kant op moeten, anders kom je nog geen 1 cm ver...
Met stroppen krijg je je messen het scherpst.
A knife that only needs Honing shouldn't be Sharpened, as you'll wear it out quicker. You really need to understand the difference, as well as the When and Why we Hone versus Sharpen a blade before buying any of these tools. I only ever Sharpen a knife when it actually needs it; which for home chefs is only a few times a year
no mention of using it with a japanize knife
If you have a sharp knife , maintain it with a steel