The trick to keeping your knives sharp longer is to stop using a honing rod wrong

I spent years running my chef's knife along a honing steel at the wrong angle, thinking I was sharpening it. Last month a butcher told me I was actually rolling the edge, so I switched to a 15 degree angle and light pressure. Has anyone else found their knives hold an edge better after ditching the heavy strokes?

2 comments

2 Comments

loganburns28d ago

My buddy used to bear down on his honing rod like he was trying to kill a snake, and his kitchen knives were always dull after a month. He finally watched a video where a pro just barely touched the steel to the blade at a shallow angle, and now he barely has to sharpen them at all. It's wild how much lighter you can go and get way better results.

cameron_owens4927d ago

@loganburns I mean, pushing harder means faster alignment, not dullness. Maybe his technique just sucked.