Go to the Article: How to Hone a Knife
What are your thoughts on honing Japanese knives? The more people I speak with, the more mixed messages I get. Some say it's ok to hone, some say never hone...all agree that you do not hone a single bevel knife, but what about something like a gyuto made from VG-10 steel?
Yes, you can (and should!) hone single-bevel knives, including your gyuto. Just hone single-bevels at the same angle you sharpen them at, or a little shallower. Japanese knives are not always single-bevel (most of ours aren't), and we definitely hone all of them.
As an amateur home cook with a disability, I find it very difficult to hone my knives using a honing rod. The problem is that I can't hold the honing rod securely enough. I have found the following product on Amazon: Lansky Master's Edge Knife Sharpener. Although it's called a knife sharpener, it looks as if it's exactly like a honing rod. I'd love to hear your thoughts on this product, or one similar to it.
I have to say that I love your site. Especially how you take care to teach not only how but why to do things a certain way.
Obviously, there are differing opinions on honing Japanese knives. There is a camp of people who claim that the higher hardness of carbon steels prevents an edge from bending over, so honing is a moot point. Frankly, for a single bevel knife like a yanagiba, it's very simple and quick to sharpen and it's not a multipurpose knife that will be getting banged on a board. The absolute worst thing you can do to a single bevel knife is to hone the flat side with any type of honing steel that will remove metal such as a ceramic rod, as it will create a double bevel knife.
Yes, true, definitely only hone the beveled side of a single-bevel!
One of my favorite places in Kirkland is Epicurean Edge. They have given me the same information in this video but more with a friendly smile as well. It is very important as a cook in the profession to always have a sharp blade so thanks again Chefsteps for providing us with awesome resources and information!
Clearly the folks at Del Taco have not been reading up on proper honing technique. https://youtu.be/akbryLxuKlw
I know this might sound silly, but...how can I understand if my knife need honing or sharpening? I mean, my Global knife doesn't cut well and clean, how can I judge how to proceed? I guess I should try with the honing rod first, and possibly go for sharpening stones if honing doesn't work?
'When you find that honing alone no longer brings your knife back to a satisfying sharpness, it's time to break out the wet stones.'
Not too worried about bruising the avocados, either nice catch!
I read somewhere that you're not supposed to use honing steel on Japanese style blades. Is this true?
I use SHUN Knives & hone them as needed with no issues. Just my experience personally. SHUN actually sells a hones for their line of knives.
Just a small clarification, a gyuto is not a single beveled knife.
I understand that honing is designed to straighten the "curl" that a sharpened edge develops, so why (on Earth) do you draw the knife DOWN the steel? Surely drawing it upward would straighten curled edges more effectively.?
Honing: See the recipe. I bloody laughed when I saw that see the recipe of Honing xD
Hello the Knife on the pictura i have bought some for me six years ago, and they are great but i can´t find them anymore i bought them on korin, do you know if they still make them, and if so where can i get them.
Thank you for your dedication and all the knwoledge,
You Guys are foing an amazing job.
João Lucas
Can I use honing steel or rod for honing my kitchen chef knives?
The SHUN honing rods are a combination system. There are two smooth sides opposite eat other to be used daily. Then are ate two rough sides opposite each other to be used weakly. Think 12:00 and 6:00 for the smooth and 3:00 and 9:00 for the rough and you get the idea.
My go to knives are antique. Both are relatively heavy Henkell knives circa 1970's. One 8" and one 10" blade. They are in fine condition and when I take them to be professionally sharpened the staff always comment on the quality of the steel. "The don't make steel like this anymore" is the most common feedback, and there is a valid point to that. I use them daily, and my partner abuses them almost daily, despite my best efforts at educating him. Nonethless, these blades hold an edge better then any knife I've ever owned. The steel is hard, but not brittle, as some newer knives (perhaps of lesser quality) can be. As the steel is that much harder (I'm told), a diamond edge hone was recommended. That recommendation doesn't square with the information I'm reading here, so I want to ask for some advice before I take matters into my own hands. Ceramic, steel, or diamond, which is least dangerous to my prized very hard steel blades, considering that I am not an expert honer/sharpener and I really don't want to impair the long term life of these remarkably reliable tools? While I'm mostly on a plant-based diet now, I still need to break down a chicken or a duck every so often Suggestions?
I had a friend who would "sharpen" knives ans scissors against the sink. Now I know what she was doing. It only took a couple of decades...
