Some honing steel rods seem to have very fine striations, while others seem to have course/deep striations. Does this matter when honing a knife? For example, I used to have a honing steel from mid-range German branded (but made in Spain) knife set, and used it for over 10years, and noticed the striations appear worn down compared to a honing steel at a friends house. I ended up ordering a new Mercer Made in Germany honing steel, and it definitely had a more pronounced striations. Does having deeper striations help or hurt a knife? I see that two of the three honing rods shown have no striation (ceramic) or fine striations, and that got me thinking.
They almost all hurt the knife. If you are using a softer steel (cheap) knife and need to constantly align the edge, your best bet is either a smooth honing steel from F.Dick or a ceramic rod. Better, get a proper knife that doesn't fold or chip every time it nicks a bone. Either a high-carbon Japanese blade or something like AEB-L stainless, D2, or one of the various crucible steels (CPM-S35V for example).
I like to use a steel hone..then a ceramic..follow up with a lite strop. If you maintain a knife you should never need to worry about ever dulling..all my knives are scary sharp
a stone and a honing rod are different tools. Honing rods are for honing your knife. A stone… is for sharpening a knife. It is plain you do not use knives regularly or professionally.
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Thanks for the tips bro 😎
Some honing steel rods seem to have very fine striations, while others seem to have course/deep striations. Does this matter when honing a knife? For example, I used to have a honing steel from mid-range German branded (but made in Spain) knife set, and used it for over 10years, and noticed the striations appear worn down compared to a honing steel at a friends house. I ended up ordering a new Mercer Made in Germany honing steel, and it definitely had a more pronounced striations. Does having deeper striations help or hurt a knife? I see that two of the three honing rods shown have no striation (ceramic) or fine striations, and that got me thinking.
They almost all hurt the knife. If you are using a softer steel (cheap) knife and need to constantly align the edge, your best bet is either a smooth honing steel from F.Dick or a ceramic rod. Better, get a proper knife that doesn't fold or chip every time it nicks a bone. Either a high-carbon Japanese blade or something like AEB-L stainless, D2, or one of the various crucible steels (CPM-S35V for example).
@@silvermediastudio the gold is always in the replies
@@stephenf3838 True.
I like to use a steel hone..then a ceramic..follow up with a lite strop. If you maintain a knife you should never need to worry about ever dulling..all my knives are scary sharp
Hi
👋
Belt
The best honing rod is the one that's in the trash.
Use a stone and a strop.
Such a hardcore comment
a stone and a honing rod are different tools. Honing rods are for honing your knife. A stone… is for sharpening a knife. It is plain you do not use knives regularly or professionally.
@@jaedonhurles3623 You are a child. Stay off the internet for a bit.
@@jaedonhurles3623Exactly right.
good luck keeping up on the kill floor