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What sharpening rod is best for good knives?

Wed Jul 25, 2012 11:36 pm

Hi-

I was wondering which honing rod you suggest for a knife sharpened to a pretty high polish. Or do you suggest honing on a fine stone, which is what I have done for a while now, but it obviously takes more time.

Thanks.

Matt

Re: What sharpening rod is best for good knives?

Wed Jul 25, 2012 11:37 pm

Hi Matt,

I use a few rods on my better knives. In general you want to go with finer rods the better and harder the knives you are using.

The Mac Black Ceramic is a good one:
http://www.chefknivestogo.com/mac-black ... g-rod.html

I also like the Hand American Superfine Butcher's steel:
http://www.chefknivestogo.com/haamsufibust.html

The Idahone is our best selling rod and it's a good deal and I use it around the office. It's 1200 grit and works well:
http://www.chefknivestogo.com/id12cerodwna.html

Kind Regards,
Mark Richmond
www.chefKnivesToGo.com
(608) 232-1137

Re: What sharpening rod is best for good knives?

Wed Jul 25, 2012 11:39 pm

Of those, which would you select. Also, is there no problem running a blade sharpened to 10000 grit on a 1200 grit steel?
> Matt

Re: What sharpening rod is best for good knives?

Wed Jul 25, 2012 11:40 pm

Yes it's not a problem. When you use a rod you are not grinding very much if at all. The primary purpose is to re-align the edge with a couple light strokes.

Kind Regards
Mark Richmond
http://www.chefknivestogo.com
608-232-1137

Re: What sharpening rod is best for good knives?

Fri Jul 27, 2012 5:20 am

I'd go with a loaded strop for an edge like that.

Re: What sharpening rod is best for good knives?

Fri Jul 27, 2012 10:27 pm

My favorite hands down if it's just straightening out an edge is the handamerica borosilicate rod, I love mine when that won't do the trick anymore I just hit the stones but that is not practical for a pro chef kitchen, my other and it is very overlooked is my mesermeister 10 inch ceramic I gauge mine at about 2k and their not expensive but mark and the most are rite the Idahone is hard to beat. Peace jmbullman

Re: What sharpening rod is best for good knives?

Mon Aug 06, 2012 6:57 am

Well a 1200 grit rod on a 10k edge will give you a 1200 grit finish. This is better than a 10k edge that is no longer functioning, but not as good as a good 10k edge. For just a realignment the borosilicate rod works well as a temporary solution in a busy kitchen - straightening out fatigued metal, but a 10k ( ~ 1.5 micron to 2 microns) strop will actually regrind the edge as well as usually straighten things out. A splash and go stone works well here and a 10k GlassStone would really fit the problem perfectly. Think of it as a 10k flat ceramic rod.

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Ken
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