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 Post subject: Which rod should I get?
PostPosted: Sun Dec 15, 2013 3:29 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7781
Location: Madison Wisconsin
Dear Mark,

I was wondering if you could make a recommendation on a sharpening/honing steel. I have one of your Richmond Laser Aogami Super, a Takeda AS Stainless Clad as well as a Miyabi Birchwood SG2 and Yaxell Gou. I would also like to acquire an AEB-L so if you could make a recommendation based on that quility of knife I would appricaate it.

I liked the Dickoron Combi Sharpening Steel, 12'' sapphire/polished cut on your sight and the reviews seemed very positive of it but wanted to get your thoughts first. I also saw these as well so thought I would ask.

12" DICKORON Steel, Sapphire Cut, Oval
F Dick Dickoron 12" Polished Steel Oval
MAC Black Ceramic Honing Rod 10.5"
F Dick Multi Cut Flat Sharpening Steel

I love your sight and thank you for always responding with help.

Caleb



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 Post subject: Re: Which rod should I get?
PostPosted: Sun Dec 15, 2013 3:32 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi Caleb,

The saphire f dick rod is good since it's super fine and won't hurt the edges or chip them and so is the mac black ceramic. The other super popular one is the idahone. The only one I would rule out is the multi cut which is really meant for softer steel knives. Butchers like them and they tend to use real cheap and soft steel knives and they like them very toothy all of which works well with the multi cut.

For those following along they're all here on our sharpening rod section: http://www.chefknivestogo.com/sharpening-steels.html



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 Post subject: Re: Which rod should I get?
PostPosted: Mon Dec 16, 2013 9:41 pm 

Joined: Mon Dec 09, 2013 6:12 pm
Posts: 28
Location: Chicago
Mark,

I have a set of Henckels that came with a sharpening rod. I also have a Richmond Laser Aogami. Will any/all of your recommendations work with the Henckels and Richmond?


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 Post subject: Re: Which rod should I get?
PostPosted: Mon Dec 16, 2013 10:44 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4607
I have an Idahone fine and it works well on every knife in my kitchen.



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 Post subject: Re: Which rod should I get?
PostPosted: Tue Dec 17, 2013 6:50 am 
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Joined: Wed May 16, 2012 4:42 pm
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Location: USA... mostly.
Like Jeff, I too have an Idahone<--link, and it is quite capable on all my steel knives. I do still prefer a strop over a rod though.



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 Post subject: Re: Which rod should I get?
PostPosted: Tue Dec 17, 2013 4:54 pm 
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I have a Mac ceramic rod and it works on all my knives as well.

The main point to accept is that high hardness steels with very thin edges should not be presented with hardly any lateral pressure. So don't push the knife into the rod really at all. Oh, and don't use those really coarse rods on those knives either...as others have said.



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