Hi Joe… my Hone is arriving today!! Your video reviews were a huge factor in my choice… thank you. I’m worried that I won’t choose the correct angle (I have Japanese knives so assume 15• would be the best choice from the standard base) AND I’m worried that I won’t know what I’ve got a burr. Fingers crossed that I will. Your video has helped me to know how to check! Thanks again for your videos- so good
@@JanetMcLean-s2i my pleasure. Just take your time and just make sure you do both sides evenly. What brand of Japanese knife? If you got the Pro Accessories kit you will be able to do any angle.
Would have been nice if you tested for sharpness after sharpening with the standard provided disks. Then go onto the rest of the stones to compare the sharpness after buying the additional disks. That way we would know how much additional sharpness would be gained
Hi There, so the degree depends on the manufacture or with specialty knives, the angle that was used. You can also change angles of knives. I have sharpened many of my 20's down to 17º. Google the knife blade angle of your manufacture. With the AngleMate, you never have to worry as you can adjust to any of the angles. Some German knives are now 18º so people buy their 18 degree sharpener (which without a system like this, you are stuck and people buy theirs). You'll have full flexibility.
@@velsonhorie8006 discount codes are not permanent so this was quite a while ago. I know the current special on their website said you get a free ceramic disc with your order but not sure if that is still current so check their website and see if that banner is still at the top.
Thanx to your sharpener vids I went with the HONE, and after getting and returning the Tumbler, the HONE smokes it and is the best and easiest sharpener I've ever used. I'm adding the 200 grit for the really horribly dull blades.
Thats great to hear you like the HONE. I definitely think it’s currently the best on the market for a full service rolling aharoener and the new pro accessories kit I got is great. The next two items being released soon are going to be even further game changers.
It looks like all 5 grits are now released. For a first time buyer, would you recommend we do the roller as well as the pro-accessories package bundle? It comes with all 5 grits and a leather strip. I’m bummed there isn’t a package that includes the roller, because ordering the roller separate means I would now have two 400 and 1000 discs, which is unnecessary.
Nevermind! I see you have a video going over the pro bundle. It looks like the price difference is so low if I were to buy the regular roller with the extra three disks and 8-angle AngleMate, the remaining price difference is pretty much made up in having the strop 😊 thank you for your videos!
Yes. The Pro Accessories also has the ceramic honing disc (a must) and really nice leather strop and AngleMate for any angle plus all the grits. It’s a complete solution…and an excellent one at that.
Just got my Home complete today in the mail. Took 14 days from Canada to PA. So used to Amazon and the quick delivery that I became a bit annoyed. AnywayI have the 200, 400, 1000 and 3000. I have Global knve which are generally sharp but they need a good sharpening. Do I HAVE to start with 200 grit? I don't want to take too much metal off if I don't need to. Also do I need to achieve a burr or only if it was dull to start? Not sure I'm feeling a burr Thanks
Hi there, yes Canada uses horses for transporting mail (I wait the same 😂) Nice you got the whole set up. No, I would not use 200 on a knive that is in generally good shape. I would start with the 1000 if you want to be really gentle and you can go a few minutes and then use the 3000 hone for maybe 20 passes on each side and see how it goes. Or you can start with the 400, then move to the 1000 and then the 3000. I would do the paper test and you can also see how bad it is or if you have any rough spots. I demonstrate the paper test in my latest Tormek video for folks that power sharpen and it explains the test. Looking forward to hearing how it went!
OK, I sharpened 4 of my Global knives, all 15*. Pairing, Chef's Slicing and a Nakiri and also my Dexter general purpose filet knife. All the knives have razor sharp edges now. The sad thing is that I'm done with my knives but want to do more. Thinking of offering to sharpen knives for my friends. Locally a professional sharpen for the type knives I have is about $8-12. Might do a side hustle since I'm retired anyway. LOL@@UkuleleJayBBQ
Thank you so much for all of your videos about the Hone sharpening system! I have a couple of hunting/outdoor knives that have 1/4" thick blades. Will the Hone system be able to sharpen them along with my normal kitchen knives? Also, will the Hone system work on blades that have different shapes (e.g. bolo, bowie, drop point, recurve, etc.) besides just standard straight blades? Anything you can send my way on this will be most appreciated. Again, my thanks!!
Hi John, thank you for the comment and watching my video! As of today, the answer is yes you will be able to sharpen other knifes other than kitchen knives at ANY ANGLE as the new “AngleMate” is in my hands and I have taken one of my 15° knives to 13° but you can now sharpen from 11°-24°. As for the thickness of the blades, it does not matter. As to the shape, it depends. If it is too curved I would have to see if you can just rotate the blade a bit and do it in sections. I sharpen my EDC knives with it as well. I have some curved breaking knives with fairly extreme curves and I am able to sharpen them. I will be doing a video on this in the future but I can’t guarantee it not having the actual knife to test. The sharpener will hit the edge of the knife apex at the angle you set. The new video is being shot today and if all goes well I will be releasing the new “AngleMate” video.
The steel of my expensive very good knives are listed by the manufacturer as having Rockwell harness values of 56, 57, and 58. As I've sharpened them over the years with 'sticks' it has taken many, many strokes. Some inexpensive knives require only about 25% of the number of strokes to get sharp, and the sound during the process is different. Of course the lesser quality knives don't stay sharp nearly as long as the better ones. I'd expect the rotating disks of the Hone to require similar proportion of 'strokes' for the harder vs lesser steels. Has that been your experience? I also look forward to the Hone rotational motion of the abrasive surface to be more consistent along the blade length than I was achieving with my sticks. With too much stroking with a stick in the middle of the blade an unwanted worn-down curve can result.
Yes. Harder steels will take longer, but you will not experience any unevenness like with the sticks. You also get a much cleaner apex especially after honing with ceramic and then stropping.
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, I tried to buy from their website and when I entered your discount code it gave me an error: "Enter a valid discount code" - do you know why it doesn't work? Thanks! :)
I really like seeing in your videos how the Hone base with magnets/angles holds the blade, and the rolling disks are easily moved so their surface is vertical. As I await my Hone unit to arrive... I checked web sites of manufacturers of my knives. My recently purchased Mercer paring knives have 15 degrees edges. I'm very pleased with how they cut! With my 38 year old Spyderco sharpening 'sticks' that stand in their base at 20 degrees I somewhat messed up my 4 year old set of Mercers manually trying to stroke a little off vertical. The old knives even when as sharp as I have been able to make them just don't cut as well as the new ones. I also just learned that my 35 year old Zwilling and my 40 year old Wusthoff chef knives were also originally at 15 degrees. After many years of incorrect sharpening at 20 (and my inconsistent holding them in the process) I'm interested in seeing first how the Hone fine disk improves them somewhat. With the Hone base able to hold at 15 degrees I think that later I will get them back to the correct angle with many strokes of the medium disk and then finer.
You can reset them to 15. If you have just the base, stick with the 400 a while. Use a marker on the entire length of the blade and you will visually see with a few strokes how far off you took the blade angle.
How big are the disk compare to the other brand? I would love to see the price on those disk go down a bit. $36 for 3000 and $26 for the 200 that a bit high.
I will check but noticeable. HORL charges $60 for ceramic (same 3000 grit) so 26 bucks seems very reasonable. Only 3 Venti Starbucks drinks 😂. UPDATE 11-24-23. Both Hone and Work Sharp are nearly identical in diameter and larger than Tumbler.
Hi There! You can but a leather strop should always be your last step. I have a great one in my Amazon store for easy reference. I just shot a video on how to sharpen very small knives with the HONE only using the base set and finished with a leather strop. It should drop mid day tomorrow or Sunday am. It is very detailed with a lot of instruction and explanation Perfect timing!
I have not tried HORL. I could not afford to buy all the discs I get with the HONE (and the extras). I posted a 3 way shootout with 3 rolling sharpeners and talk about the HORL’a absence in my testing.
@@johnbivens3715 make sure you are working each side long enough and evenly. It is important to make sure you get a burr before switch to the other side. Also leather stropping as your final step after honing is where things really get sharp. 236 isn’t horrible. Can you slice paper slowly and it feels buttery smooth? If not you probably didn’t remove the burr on the apex all the way. Many factors but those are the common spots. Hope that helps.
Bought on your recommendation... glad I did. It's a quality item. Still getting the hang of it but, the tip of my chef's knife doesn't get hit by the disk as I roll towards the end of the blade. I almost feel like I should bend the tip of the knife out a little to meet the roller as the roller goes by! That can't be right, right?
Sounds like your tip is bent. You can follow the bend with the rolling. Sounds like you my need this: shop.currycustomcutlery.com/products/nylon-tip-bending-tool I just ordered some supplies from him. Very reputable.
I just grabbed my large chefs knife and I think I see what you mean. Yes if you roll straight out the blade may be slightly to the left so you loose contact at the end of the roll. That's actually not a bent knife, as you just turn the HONE as you are rolling slightly left, or moving the right side ahead of the left side a little. I am so used to just doing that I wasn't sure what you meant but now I think I do. Now if it's just the very very tip, then the knife tip could be bent but I'm thinking that's not typical so try what I said and I think it will work.
Thanks Jay, no the tip's not bent. I'm glad you see what I mean. Curving the roller in at the end works fine... that's what I've been doing.@@UkuleleJayBBQ
@@JohnBerthoty yes had to go slow. I have so much muscle memory now it feels normal. Glad I checked that out as that’s a great item to add to a video to show folks. Thanks for talking the time to post the question!
Contact them, they may be able to ship to you. I know they shipped to someone in Australia so I see no reason why they couldn't get it to the UK, but not certain. Worth an email to them.
@@UkuleleJayBBQ i am not in the uk i am in ireland and between shipping and customs fees would not be worth it but thx for reply seems like a copy of the horl 2 which is german made.
Is it damaged or chipped? The 200 I use to start a new edge and if it’s really bad then a 200 would be recommended to take off the damaged edge a lot quicker.
@@DaveBolacker that used to be the case but manufactures have been moving in many cases to 17 and 15 with fewer at 20 due to wanting a “sharper knife”. Japanese knives are between 12-15 in many cases depending on the manufacture.
Thanks so much for this Jay.. Great explications!! Is a ceramic disc available for this Hone? I am using all Japanese and have only honed with ceramic for fear of damaging these beautiful tools.. What do you think?
Yes I heard they were giving away a free ceramic through today I think with a purchase. With the any angle accessory you’ll be able to do your Japanese knives at the specific angle you wish. I will be doing a video on one of my Japanese knives (the biggest fear of messing them up for sure!). UkuleleJayBBQ I think still gets a discount (I don’t make any $ on the sales).
@@UkuleleJayBBQ They did, yes.. with the "upgraded version" which incuded ball bearings.. I am assuming that the current version is the upgrade as there was no "optional" upgrade that I saw.. and you are right: today is the last of the week long (or so) invitation.. thanks again man!!
HORL would not provide a unit to test but I do discuss comparisons in my 3 way shootout review between Hone, Work Sharp and Tumbler. It’s in edit mode now and hopefully will be out in a week or so. It’s EXTREMELY comprehensive and the first to compare all three so it’s taking quite a bit of time with all the testing being done.
So thankful for your review on the tumbler! I almost purchased one for my husband and I saw your update in the description of the tumbler review. Checked out the Hone and it's in my cart... should I wait for the 3 way review? @@UkuleleJayBBQ
@@ljwammer you made a good choice 😎Make sure to get the ceramic add on as that is used all the time for honing which you should do every few uses. Once the knife is sharp regular honing will keep the knife sharp for a while between sharpening. It’s typically the most used of all discs.
@@ljwammer my pleasure, you'll enjoy getting your knives razor sharp. I would suggest getting a leather strop as stropping is easy and the final step in polishing that edge to razor blade sharpness.... I do have one in my Amazon Store amazon.com/shop/ukulelejaybbq or you can get anyone you like but get a good buffalo hide or high quality natural leather (not one that is dyed).
Continually hearing you throw other RU-vidrs under the bus doesn't endear me to you Chef. Just keep doing the right things, people notice. Also just the simplest graphic for the sharpness scale would help enormously. I do love your channel and I hope to try your food.
Hi Johnny, I did not and do not throw any "RU-vidr" under the bus. Please name the RU-vidr I threw under the bus here? I don't want to get into an argument, just name the RU-vidr please. A bit interesting how people throw out comments like this based on facts, pure facts I am representing. Pointing out information is not throwing anyone or any RU-vidr under the bus and if that is considered such, then there are a lot of buses coming. As to your comment on making the sharpness scale graphic, your point is well taken and one was used on my latest video on sharpening small knives on the HONE knife sharpener. The simpler graphic is one I am actually working on further refining that looks much nicer and easier to read quickly to help on future videos. Appreciate the feedback on that. Much appreciated!
