What is the best honing rod?
Diamond, ceramic or hardened surface?

At Chef & Knife we ​​use sharpening steels from F-dick. These heavyweights can take a beating and are designed to last a lifetime.
Brecht Loterman - Managing Director Chef & Knife

Contrary to popular belief, the cutting edge does not become blunt due to the loss of metal. This kind of wear also happens, but only to a lesser extent. A sharp kitchen knife has a very thin cutting edge and is subject to enormous pressure. A knife does not handle lateral forces very well, which means that the cut will bend over time. At some point the alignment is deformed so much that we can speak of a blunt knife.

With knives over HRC60 there is another effect. These kitchen knives remain sharp for an extremely long time, but can also chip at the cutting edge. In this case, microscopic particles will come loose from the blade. 

The purpose of a honing steel is to restore the deformed edge to its straight position. A honing steel must always be made of a harder material than the blade that you are using to have any effect. That is the reason that we offer various high-quality honing steels at chefandknife.be.  

For knives with a hardness over HRC63, honing the knife with a normal honing steel will only have a small effect. In this case it is best to use a ceramic honing steel. A ceramic honing steel usually has the same effect as a 2000 grid whetstone.

No result when honing? Have a look at our whetstones.

Auteur: Chef & Knife (info@chefandknife.be)