Tue Nov 13, 2012 8:53 am
I would like to buy a hone for a chef’s knife with a Rockwell hardness of 61 to 63. Could you please provide a recommendation for what I might purchase.
Thanks for your help.
Tue Nov 13, 2012 8:55 am
Most stones will work for knives in that hardness range.
The Shapton Glass stone set we sell here would be good for most knives including yours:http://www.chefknivestogo.com/sh6pcstset.html
Tue Nov 13, 2012 10:46 am
Is he looking for a stone, or like an Idahone ceramic rod?
Tue Nov 13, 2012 10:57 am
I never know since the term "hone" gets used for stones and rods by customers. In this case I was wrong. He wanted a rod.
So, for a good rod try the Idahone:http://www.chefknivestogo.com/id12cerodwna.html
I like these because they are pretty fine, gentle on the edges and still remove a small bit of material each time you use it. Hard and smooth is best for higher hardness knives.
Tue Nov 13, 2012 12:51 pm
I have a Tojiro dp. Although its not quite as hard as your blade, ive gotten what seems to be great results from the Idahone rod- if used correctly, of course.
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