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Which rod to buy?

Thu Nov 08, 2012 2:57 pm

Hi my name is Cris,

I was wondering about a few articles on your site.
I use the misono ux10 gyuto and sujihiki 270 mm and I sharp them with the naniwa superstones from 400 up to a 8000 grit
I used my knifes daily in a professional kitchen and my question is which honing rod would be more suited and what would you recommend ?
I'm very interested by these picks and what r the differences.

1- HandAmerican Borosilicate Honing Rod 12"
2- Idahone Ceramic Sharpening Rod 12"
3- Hand American Super Fine Butcher's Steel

thank you in advances for your help and looking forward for your answer

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