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Just got the latest version of the Hone with the ball bearings. They must have listened to your recommendation. It's going to be a Christmas gift for my new son-in-law.. I like to shop early !😄🎄
I got my new son-in-law a collectors' knife for Christmas 2024. I am intrigued by the rolling knife sharpener system and I have decided on the Hone. Thanks for all the helpful info your vids have provided. I believe the Hone and the German made Horl knife sharpener systems are very competitive with the Hone a value price point winner.
Hello, wow that's a nice gift, can you adopt me? ;-). I agree completely! Thank you so much for your comment. If you did not get the Pro Accessories kit, then you can get that for his birthday or some other time in the near future as a follow on gift. I got my son-in-law a HONE and for Christmas I'm getting him a Pro Accessories kit and fortunately I don't think he watches my RU-vids or at least doesn't read all the comments!
Thanks for the video and looks like a great machine. The Honing part does concern me as I have given up on Whetstones as I can not get a consistent angle so worried I will dull the edge. Is there any tips on getting and achieving the correct angle on the Honing wheel / strop ? Cheers Bob
@@robertpaterson7311 hi Bob, I completely understand your concern. It’s really just practice. You don’t need to be “exact”. If you are at the right angle or less you will be ok. You just don’t want to over rotate. What I did is bought practice knives under 10 bucks (in my Amazon store) and dulled, sharpen and repeated at least 10x over a few weeks and that develops muscle memory. Trust me, you will learn the right angle based on just practice and feel. I did 15, 17 and 20 degree practice. On a 15-17. Or 18-20 holding it lightly and not pressing are at those angle ranges will be fine. Remember you just need a slight pressure for this. I am going to start doing RU-vid lives on how I do this as I see many experts I respect going very deep and getting so complex they make it seem too complicated for me so I started doing it my way (non-expert) and get incredible results now. If I told you how much I spent on sharpeners, stones, etc…had I found this years ago I would of not done all that but it was great experience for non-kitchen knives. The real magic happens with a leather stop after the sharpening and honing process. Check out my leather strop video. Practice does make perfect. Get the cheap knive and practice. If you can slice through paper smooth as butter, you’re there.
@@BBQBIKERSPYDER Many thanks for your reply and thoughts. I also have bought loads of stones and systems so want to get it right this time, but do I buy this machine or buy the cheaper Ken Onion machine which might sharpening my knifes enough for what I need ? Cheers Bob
@@robertpaterson7311 I think that’s a totally different machine with belts, works very well but it is a personal decision. I actually use both. Kitchen on my T1 and my EDC, axe and tools on my Ken Onion. Although I have a T4 now and they just released an axe jig! You can go down a rabbit hole I know. It’s a very personal decison. For Kitchen knives T1 or T2 is tops for me.
@@BBQBIKERSPYDER Thank you for your thoughts. As you say a deep rabbit hole and wish there was a straight forward answer but at these prices it could be an expensive mistake if I have to buy twice !!!
@@robertpaterson7311 can’t go wrong with the T1, the Worksharp will me much more of a learning curve and you can easily damage your blades if you do not have any experience. The T-1 is fool proof for kitchen knives. The belt sharpener requires a lot more practice and if you are going to be sharpening just kitchen knives I would only recommend the T1 as some manual systems are double it’s price.
Just received my sync quad. Have had MEATER since launch but always had problems with probes overheating, losing connection and now they have given up the ghost. Really looking forward to using the new probes. Great review by the way, thanks 🙏
@@kingsleychan great! Good choice. Yes I actually was creating my own and discussed with Hone who was also experimented. It absolutely works if you spend the time to do it and work through the progressions of discs.
@@UkuleleJayBBQ so cool how hone is so receptive of your feed back. Kudos to you Jay for being their field tester! All our sharp knives will need to thank you
@@themillersbbq 300°F, no wrap, cross membrane in back (do not remove), no binder, sugar based rub. Indirect 300°F solid, Gateway barrel, coconut charcoal.
@@themillersbbq if you can get it to a consistent 300°F you should. Never used a gravity fed but it should work, as you want indirect. If direct you may end up burning the rub depending on it’s sugar content.
Thanks for your replies on the other video. I sharpened two knife (chef and small) yesterday and it went pretty amazing. I will get the 2000 but wonder what you think on the new mirror finish product on the Hone. I am sure you'll soon make a video, but as I am making a purchase I wonder what you think. Thanks!
Once sharp the 2000 and ceramic are magic. I actually did mirror polishes already and yes there will eventually be a video. I think while it looks amazing it’s for “show” so those collector knives will enjoy a mirror polish. For the average person and cook it will not be necessary. But the Pro Accessories kit will still be all you need.
Jay How much time or how many rounds would you reommend to start with with a pro kit for a first timer in real world? Can you give us a recommended pattern for each disc that we could aim the first time? Thanks, great videos!
Hi Hanoii, There are so many variables that's a very hard questions to provide a single answer, but I would say the essential for someone who has knives that are just dull but are not damaged or nicked would be the following: 700 grit, 1000 grit, 2000 grit and 3000 ceramic. The idea of the pro accessories kit (which I would recommend) is that is has all you need. So getting the pro accessories kit also provides you a very nice leather strop which is also important. All my videos show how to use all these (I don't think I have done a 200 grit repair yet but that video will be coming), but I have many how to use including the AngleMate so you can make sure to sharpen at any angle of your knife. Hope that helps.
Amazing. I was asking more of time or number of rounds each disc as you mentioned you would spend more time on it. Just to have a starting point idea. Greetings from Argentina
@@hanoiithat’s exciting this went International! Here is a video that goes over that: HOW TO SHARPEN your knife with the HONE Rolling Knife Sharpener ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fXgU8Ba6bWI.html let me know what you think.
It is great to give credit where credit is due but what most of us care about is to find an excellent rolling knife sharpener without the premium price of say the Horl 2 or Tumbler. Which one of the "knockoffs" would you recommend that would last for years or even a lifetime without actually damaging my quality knives.
I recommend the HONE honesharp.com which is not a knock off. Check out all my videos on Hone. No one has all the functionality they have with their pro accessories kit and new extender.
Surprisingly for the average home cook or backyard bbq person it does work well. I was skeptical several years back until I took the leap. Remember it’s power, and diamond and the honing wheel is power which for “dull knives” works great. This is not a unit for repairs or making knives. For that there is the T-4 and T-8. I always recommend a good leather strop (see my video on that) as the final stage of ANY sharpener. Thanks for the comment!
No question if I cooked ribs the exact same way you did on my grill, they’d be dry as a bone and undercooked. Going to try no wrap for the first time but there’s no doubt I’ll be spritzing. Sorry about the cop haters in the comments though.
@@texasfan8892 it’s a technique that once you get down is a great way to do them. The great thing about barbecues and do things many different different ways and they’ll all come out good as long as you get the technique down. As far as the haters, no one cares about them. We all know they are lonely people with a lot of jealousy and self hatred wishing they had a better life. If they did they wouldn’t have all the time to make fake accounts and only comment. Plus we know who they call when they really need help. Happens 100% of the time 😎 thanks for the comment and appreciate you being part of the channel!
Only pan no poison. Hexclad poison. One with cancer one without. Its a no brainer. Have the 1st only pan and recently ordered the pro model. I have hexclad pans everytime i cook on a medioum heat i get dizzy and nauseated so it a solid no for me.
Solid review greatly appreciated 👍🏻 Taking the time to further educate about healthy fats is a bonus. Im glad you are aware of these factors. I've recently ordered this pan. My number one oil for cooking is always avacado. I take olive oil orally or on food but not for cooking.
Thank you. Both great oils. I use olive oil in marinades, dressings, and other cooking and use Avocado when searing on higher heat to keep the smoke down.
I just received my Hone Sharpener & Pro Accessories Kit & I really wish they would have made it clear that you CANNOT sharpen knives like the Buck 110 folding hunter.... I've spent about 5 hours with the 200 grit disc & cannot get a burr the entire length of the blade
At this point I need to contact Buck & see if they can replace the blade on my Buck 110 Auto, because the Hone has completely ruined the blade & still won't sharpen it.... I really wish they would not claim to sharpen ANY knife, clearly that if not the case
Hi there, I usually do 250º and let them go until they reach about 200-203º which took about 9 hrs for these using @knottywoodbbq pellets and rub. No wrapping, no spritzing. The rub has some sugar and carmelizes so you if you have a sugar rub I would keep it at 225º to 250ºF max. Don't worry about time, plan it all day. Every butt depending on weight, fat content, bone in v bone out, all will vary on time. Use a very good thermometer in the meat and for ambient temperature (never use the ones built into a smoker if they are on the lid or side as they can be up to 30ºF off.
Smoked turkey always beats oven baked UJ! Although there’s nothing wrong with a classic roast too! I love putting butter or Mayo under the skin for extra flavor as well
@@markjones8312 oh I love that butter under the skin. I actually did put compound rosemary butter under but needed to keep it short. I will be doing a full RU-vid on this.
At $60 well worth it! My wife and I have some crazy health bills that makes life suck! Never thought my wife of 21yrs would be having horrible Ovarian cancer at 49yrs old and I would have a leg amputation and end stage kidney disease having to go for dialysis treatment 3 days a week just to stay alive at just 50yrs old! Wow! Sorry for venting, just SUCKS!
I would never purchase the "Steam Burn Pot" no need for a utensil attached. Just my opinion. But, I think I would use it if it were given to me because thanks to Chef Jay I know what dangers to look for! Thanks Chef! 😉
I am actually having trouble figuring out the angles with the anglemate strips. So the higher the block on 1 side, the higher the angle would be on that side, and the lower 1side, the lower the angle??
@@RazorsEdgeDIY look on the package and the guide is there. When you place a strip under one side, you lower that side by 2 degrees and increase the other side by 2 degrees.
At 6:28 mark of the video there is a blue screen that indicates an emergency broadcast as if the nukes are inbound. Upon closer examination it looks to be a joke from the movie The Purge. I’m assuming this was an intentional insertion and perhaps some strange attempt at humor? If so, I don’t get it and found it disturbing since we are living in some dicey times and him going through lots of global uncertainty. I’d suggest you edit this out of your video as it reflects poorly on you and your channel. Just one person’s POV.
@@weirdog9645 hi Wierdog I do not edit anything after posted nor would I ever. I live in a great time full of humor, fun, providing content that is informative and that’s my point of view. You make life what you want. Sounds like you live a much stressful life. I hope you find peace one day.
I just found your channel while browsing for the T1, trying to distinguish whether a tormek or a "manual" sharpener was the way to go for me as a family father. But it seems like the T1 will give me more time to spend on the food for my family. That discount you were talking about, is it valid for Sweden as well? 😉
@@zasz3 hi there. This was quite a while ago. I am not sure they have it any longer but send me an email and I will ask. The T-1 saves the guessing and training from a manual sharpener and for the average person a knife is dull from never honing or sharpening but the knives I have received from folks are not “damaged” just super dull with rolled edges. The T-1 is designed for the average person. With an 8 year warranty, you just can’t go wrong with it. Swedes built top quality, hands down.
