Equipment Expert Reveals Top Pick for Honing Rods 

fake account

@@slorpy. what fake account? Dude I am a real person. Pull your head in and get a life.

@@funwithcars3154 that's hilarious. What made him say that? 😂

do u have the link to the rod u using?

@@dansaenz1825 a meth dependency would be my guess? 🤷🏽‍♂️

Haha, wow

Thanks Biden

Glass cutting board cartel boss: They're onto us, boys. *smoke bomb*

They are for serving cheese and charcuterie, not for cutting boards

They exist to sell more knives and sharpeners.

All MIT did was to look at the knife edges with a cheap digital microscope that anyone can get on Amazon (I have one) to see the scratches the honing rods left. HINT: smoother rods leave smaller scratches which result in a smoother, sharper knife edge.

@@perniciouspete4986 Lol, exactly. That was so dumb.

He did mentioned that the diamond coated DOES remove more than it should. Though I feel the winning one those the same. Two sides, one side more rough than the other. So it removes a good amount, but the smooth side, smooths out what the rough side did. Which, again. Means it's no different than the runner up. Rods are always one of those items that aren't needed but are helpful. I've worked with Chef's that have told me that rods are pointless if you keep your knife sharp. It holds true to be honest. As long as you maintenance your knife on a regular basis. A rod isn't needed.

@John Smith I agree with everything except that the non abrasive steel rods or stone countertops remove material. I’ve seen it under a microscope, and felt it with my fingers. Cheap steel blades roll over making the J shape that I think was mentioned. The steel just un bends the J back to the V and doesn’t really take off any metal to speak of.

I feel like the steel actually will remove material, when sharpening or damage creates a rough enough burr for it to grab. A smooth consistent curl on the blade edge isn't really what I think of as a burr and I can imagine it doesn't do much in that case

i guess Im kinda randomly asking but do anyone know a good website to watch new tv shows online ?

@Jad Scott thanks, I went there and it seems like they got a lot of movies there :) Appreciate it!

@Krew Peter Glad I could help :)

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Yeah but you can't sharpen or hone a Ginsu.

but wait, there’s more!

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Diamond rods are really iffy to me. The ones I've used are just fussy to me and unpleasant to use. That's just me and what I'm used to, but I'm always frustrated when I try to get a smooth edge with a diamond sharpening tool anywhere in the process.

I agree the flare will help guide your honing angle based on what type of knife you have.

You can read the full review and see how every tested item scored on the ATK Web site, and your subscription helps support the work of the test kitchen. But here are the honing rod rankings: Bob Kramer Double-Cut Sharpening Steel -- Highly Recommended Idahone Fine Ceramic Sharpening Rod -- Highly Recommended -- Best Buy MAC 10½″ Black Ceramic Honing Rod with Grooves -- Recommended Wüsthof Honing Steel, Triple Rivet, 10″ -- Recommended Victorinox Swiss Classic 10-Inch Honing Steel -- Recommended Shun Classic Combination Honing Steel -- Recommended Chef's Choice Diamond Sharpening Oval Steel-10″ -- Recommended With Reservations OXO Good Grips Professional Sharpening Steel -- Recommended With Reservations Worksharp Culinary M3 Kitchen Knife Sharpener -- Not Recommended

@@seikibrian8641 thank you

It think it’s actually a square rod (4 sides total). I assume the “double cut” means that it has two finishes. So 2 of the opposing sides are rough and the other 2 are smooth. That’s why he said you’d have to rotate the rod 90 degrees to change to the smoothing side. If it only had 2 sides it would need to be rotated 180 degrees. Hope that makes sense.

This is good information! More education for me!

I worked in a butcher shop and use the same technique. For home cooks, I think there is that fear of having the cutting edge approach your other hand and the speed at which professionals perform the act. But you and I would do this multiple times a shift while many home cooks only sharpen their knives when they are basically a butter knives. So they might hone their knives once week at best. I don't think that is really often enough to get proficient for safety. I practised a bit with a dull knife and a dowel rod until the action was smooth and repeatable and would suggest anyone interested to do the same. It's just practice like sauteing dried beans and rice to get the action smooth and not make a mess.

Thanks for mentioning that the hardness of the knife makes a difference. I have seen bad reviews of good steels saying they "wore the honking steel out" with their knives. I use an old smooth steel on my consumer grade knives. I cringe everytime someone uses a ridged sharpening steel. If they actually looked at their blade using a Loop or microscope, they would never use on again.

I was taught a 3-2-1 technique for honing, 3 left/right, 2, 1. Once I'm underway and I know that I just need to touch up, I'll hit it one and one every now and then. I've always stroked from the tip to the handle, it let's you maintain a solid angle on both sides with speed.

I disagree with this too, I just cannot buy the idea that maintaining a reasonably good and effective stroke angle is that much harder with "two" moving parts. Also, it's not really two moving parts anyway, you're not swordfighting. This whole "one correct angle" cult is getting out of hand, too. I see it in woodworking especially. Start shallow. Did it get better? probably not, so go a little steeper. Better? No? steeper then. Better? yes? Do that one and don't worry about it.

@@sandrah7512 Thank you Sandra!

@@sandrah7512 it appears that the product committed ritual suicide after its failure in this review.

It’s on Amazon bro

Marketing shill detected

Is the ceramic better?

@@panagiotisnikiforou1323 I've been studying this subject for a few hours and it seems from videos, comments and my own logic, ceramic is the best choice. It actual hones by pushing the edge back to straight, and is the highest grit to barely sharpen. So it straightens and sharpens. Generally most knives are sharpened to 1000 grit, so if you have a 2000 grit ceramic rod, you are basically just touching it up & smoothing it over.

Thanks Biden

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Each RU-vid page has a SEARCH BAR to the right of the “About” tab. Or in the main search bar, you could type: “America’s test kitchen olive oil”

@Any One Just as important as what you buy is When you buy it(for cold pressed EVOO)has to do when it's harvested

Get first press extra v olive oil from a good region

@John Smith just read the article,didn't know that,thanks for the info

air fryer are a waste of time and money

Probably not traditional ones, the kind that have a center layer of much harder steel. The qualities (shape, metallurgy) that make it take such a good edge are also characteristics that will cause the edge to chip or crack like glass. In general that steel in the core is much more like glass or ceramic: the edge flakes off, it doesn't roll so there's nothing to straighten anyway. If it's a modern knife that's just made in japan or in a japanese shape then you're probably good to go.

@@jcarry5214 So a knife like a shun classic would work with it?

@@synthguy7774 Almost certainly. In fact it looks like they sell kits that include a steel honing rod so you're good to go I bet.

wirecutter usually agrees with their picks but OKAY BUDDY WE LISTEN TO YOU instead

I used to work part time in a butcher department. We would touch up with a honing steel because it was quick and a razor's edge from stropping can be a bit fragile (especially with super hard steel). And then there is the mess if you use honing paste on the strop. The honing steel is just a bit harder than the knife steel and it kinda pushes the distorted cutting edge back into shape. Basically you are using the ductile property of softer steels and "bending" the edge back into a straight line. This does not apply to super hard steel (like many very expensive laminated Japanese knives). That steel is so hard and brittle that a honing steel will take microscopic chips off the cutting edge rather that reshape it. Instead, sushi chefs sharpen their knives before each shift and have dedicated knives for each task. PS If you know a woodworker, the principle of turning a hook on a card scraper with a burnishing rod is the exact same principle.

Pushing against a hone won't straighten that burr. A pulling motion might work. A hone probably won't fix a severe burr. A hone will push it flatter. It will be less apt to snag during a cut. Use of an abrasive stone, rod, or diamond sharpener is needed to remove the burr. The blade will still have an irregular section where the severe burr had been.

@@jerrybobteasdale I hand sharpen my woodworking tools and kitchen knives (so my sharpening kit comes out a couple times a week). For kitchen knives the burr will not normally be J shaped. That shape results from actual sharpening and it is the sign that you can now sharpen the other bevel of the blade. Kitchen knives in use will probably resemble a zig zag. The hone alternately pushes the high points on each side until the cutting edge resembles a straight line. There is a limit to this as there will come a point that a honing steel will have no effect. At that point, there is no cutting edge left to re-align. The technique you describe is favoured by Gordon Ramsey and others and it is "safer". The other way is more efficient due to the direction of forces. Similarly, knife grinders (belt and stone) operate this way - into the cutting edge.

It's like you people don't sharpen your knives every so often instead of using the steel, jeesh. You got a bad flat? Time to sharpen. /thread.

You can hone serrated knives but you'll need a different honer for that.

@@HumBugBear ty

I have never heard of honing a serrated knife. I would not think it’s possible.

I think they make special kits for that and I bet it's a pain. I always wondered the same thing.

Serrated knifes are unlikely to get dull because the sharp parts don’t touch the cutting board and you usually cut soft things with it

No one cares what you think

@@MikehMike01 :(

I have been concerned about that too.

If you are honing and not grinding, there is not enough to be concerned with. Honing is not "sharpening" as in making an edge, it is keeping it longer.

A lot of these review videos, especially the ones that were obviously done for the television program, are old. They've posted reviews recommending products that aren't even available anymore, such as the review of portable vacuum sealers. So while the price may have been whatever they're quoting when the segment originally aired, it's not that anymore. The other thing that happens, even with new purpose made for the internet videos, is they post an affiliate link, like to Amazon, and the sudden rush of popularity causes the stock on hand to get sold out and all that's left is 3rd party market sellers that were either already charging more than the "sold by Amazon" listing, or saw the sudden spike in interest and raised the price to get in on it, or have software that does that for them.

Thanks for explaining. That makes sense.

Prices given for anything can NEVER be guaranteed as they are not the ones selling the product. This applies to any and everything they show in their videos.

Here is a link to Ramsay's sharpening video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SBn1i9YqN1k.htmlsi=GXbf-J5nzlTm6hMM

About 20 years of actually testing equipment. Not sure about before that, but he has almost 20 years of experience now.

@@lordgarion514 he gathers opinions from a small group of people, I doubt that qualifies his title as “expert”!

@@sullivanspapa1505 Numbers are irrelevant...... But they do have amateur home cooks, and professional chefs test things.

@John Smith whenever I ask for something concrete as in FACTS the response is “oh “it’s out there, you just have to look!”. Oh yeah it’s out there alright, like on Mars!

@@sandrah7512 I would hope after all these years he's not actively helping with the tests. I've been a residential/commercial painter for 26 years. There's quite a few things I haven't done in years because it's "low level" work, and I make too much to do what "painters helpers" are paid for. But I'm still the one they come to when they have a problem. Because after 26 years, I'm unfortunately the expert.

Incorrect