Bob Kramer: "Honing Your Knife" presented by Zwilling JA Henckels and Sur La Table

Bob demonstrates the proper technique for using the first tool for when your knives become dull, the steel.

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  Howto & Style

[Michele El Sayegh]

12-15 degrees? It's not 20??

[David Chau]

I typically hone in the same manner as this video (down-ward motion, like cutting), but I've seen some people (like Gordon Ramsey) do it backwards, like lifting the knife "upwards". Is there a right/wrong way? Any +/-'s to either approach?

[acw31888]

in addition, don't draw the tip off of the steel. over time you may end up rounding the tip. on a chef's knife you will not do a great deal of piercing so I'll leave that up to you.

[mahrutor]

My knives are harder (66HRC) than honing steel rods (usually 62-65HRC), so in my case this will not work.

[Steven Fekete]

There is a knife block on the counter behind him in this video. Is there any place where this block can be purchased?

[Anderson C]

Being that you can't keep the knife at exactly 15 degrees stroke for stroke...can you ruin the sharpening work you had done using whetstones?

[MrEZCooking]

Finally someone who knows "something" about blades and sharpening! My hat off to you sir! There are to many schmoes on the tube that have no right to be teaching anyone a thing about knives or knife sharpening!

[Doberman Knives]

4 to 6 lbs, very informative thank you

[greenmarine5]

this guys seems like he is a very good teacher...someone I could learn from very easily