Chef, thanks for the demo. We have several Certified Chefs in our kitchens, trust me, it depends where and from who you learn your knife sharpening skills. Click on my name for deals on sharpening supplies.
a rough rod sharpens the blade, and the softer rod you got there hones it. honing basically makes the vvavy edge more straight, but it does not sharpen it.
You are not sharpening the knife you are honing it. This technique is used to preserve sharp knife (by aligning a wire) not to sharpen it. Please remove or re-edit the video as you are misleading people.
another one who goes the wrong way. Why do you think old steels never had guards and why do you think they taper at the end. I make knives and swords + steels. The hot rod goes into the rollers at the tapered end and is pulled through which gives it its cutting surface to sharpen the knives. The point of the knife should leave the tapered end on the steel. Away from you, TRY DOING IT
Steeling isn't sharpening, steeling is used to hone a knife by aligning the micro-teeth of the edge. This may result in an increase in performance but is technically not sharpening.
Chef, thanks for the demo. We have several Certified Chefs in our kitchens, trust me, it depends where and from who you learn your knife sharpening skills. Click on my name for deals on sharpening supplies.
chefgiovanni 1 month ago
a rough rod sharpens the blade, and the softer rod you got there hones it. honing basically makes the vvavy edge more straight, but it does not sharpen it.
rogantu 2 months ago
You are not sharpening the knife you are honing it. This technique is used to preserve sharp knife (by aligning a wire) not to sharpen it. Please remove or re-edit the video as you are misleading people.
TheMrExys 2 months ago
@TheMrExys It's sad that a chef doesn't know that. Hahahaha
JonO387 1 month ago
It's interesting that chefs have such little understanding of their knives. I guess that's what certified blade masters are for.
Stegmutt 4 months ago
another one who goes the wrong way. Why do you think old steels never had guards and why do you think they taper at the end. I make knives and swords + steels. The hot rod goes into the rollers at the tapered end and is pulled through which gives it its cutting surface to sharpen the knives. The point of the knife should leave the tapered end on the steel. Away from you, TRY DOING IT
plec59 8 months ago
this guy is my hero
stephenoes 10 months ago
Steeling isn't sharpening, steeling is used to hone a knife by aligning the micro-teeth of the edge. This may result in an increase in performance but is technically not sharpening.
ihaterobbie123 1 year ago
This is an excellent example of how to sharpen a knife correctly. I have seen lots of people chopping into fingers far too often!
many thanks for sharing.
musicforparties 2 years ago