But they are not the same thing, despite the fact that the terms are often conflated. To understand the difference, you first need to understand why knives get dull. In other words, a knife that needs to be sharpened is one that no longer has "teeth.
Honing is just maintaining an edge that is already sharp. A honing steel pushes the edge of the blade back into alignment.
This may also be referred to as "folding back the burr. Sharpening on the other hand refers to actually removing material from the blade's edge, usually by grinding it against a sharpening stone.
If you're regularly honing your knife, you shouldn't need to sharpen it more than twice a year, depending on how often you use it. So what's the difference between honing and sharpening?
Sharpening removes material from the blade to produce a new, sharp edge, while honing keeps the blade sharp by pushing the edge of the knife back to the center. It features a long, slender rod, usually with ridges running lengthwise along it though smooth versions exist, too. If you spend a lot of time on knife forums, you've probably read stuff about how you shouldn't try to hone a knife that's made from a harder metal than the steel itself. The logic there is that harder metal is more brittle, and therefore can be damaged on the steel.
I have found no way to verify this without a microscope, and I haven't noticed any issues with my own extra-hard steel knives, but I suppose it's worth keeping in mind if you have knives made from especially hard steel, as many Western-style Japanese ones are. Within this category of steel, I recommend the inch steel by Winware. There's nothing fancy about it, but it's comfortable enough to hold and feels decently solid if not top-tier , and, best of all, it's cheap as can be.
Like most metal steels, the Winware is magnetized, which means it'll hold on to any tiny bits of metal that might come off the knife, and prevent that stuff from getting in your food. Ceramic steels which should maybe be called ceramics , not steels are capable of rubbing off a teeny-tiny amount of metal from your knives as you hone them, which you can immediately see as gray streaks on the white ceramic rod. This means that they have a slight sharpening effect. Still, ceramic is gentle enough not to do anything too drastic to your blade in the process, so it's a nice choice for those who want to hone frequently while postponing true sharpening as long as possible.
The main downside is that ceramic is brittle, so it's possible to break it if you're not careful. My top pick for ceramic steels is made by DMT Diamond Machining Technology , a company I learned about on knife forums that specializes mostly in diamond steels. It has a wide crossguard for maximum hand protection and seems especially well built, with a thick, solid plastic handle.
It's a little on the pricey side, though, so, for a slightly cheaper option, check out this one from Messermeister. Diamond steels are perhaps the most controversial, since their abrasive diamond coating can remove more substantial amounts of metal during the honing process, making them a poor choice for daily honing. That said, running a knife on one occasionally can buy you even more time between true sharpening sessions. I've seen a lot of negative reviews online for many of the diamond steels on the market, often with complaints about the diamond coating falling off or wearing away after just a short time.
If you'd like to try one, though, this Messermeister won't set you back too far. That's a good thing, because steeling yourself for sticker shock is an entirely different matter.
Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance.
Select basic ads. Sharpening stone, whetstone, water stone: the meaning behind. Find the correct sharpening angle. What is stropping? How do you sharpen an axe? Sharpening stone materials: which are the best? Sharpening a bread knife. Fenix vs Nitecore. Benchmade Buying Guide. Buying Guide Spyderco Knives by Size.
The HORL knife sharpener: how it's made. Our three-step guide might not have you honing with the alacrity of Gordon Ramsay, but it will definitely help keep the blades in your knife block sharp and might even make you confident enough to duet with him on TikTok. Hold the handle of the honing steel with your non-dominant hand and plant the tip straight down onto a cutting board. Gently place the heel of the knife against the top of the honing steel at an approximate degree angle.
A trick for gauging the correct angle is to hold your knife perpendicular to the honing steel, then reduce that angle by half, which is about a degree angle, then reduce the angle by half again. Maintaining that angle, draw the knife down the full length of the honing steel while applying light pressure and pulling across the full length of the knife blade, until the tip of the knife and the tip of the honing steel meet.
Repeat with both sides until the blade is honed, about three to five strokes per side. To check, grab a sheet of paper and try to slice through it top to bottom. A sharp knife will slice the paper cleanly, without bending the edge down first or shredding it.
0コメント