can i use this honing rod on this knife ?

Discussion in 'Kitchen Cutlery & Tools' started by r0bz, Sep 16, 2020.

  1. r0bz

    r0bz

    2
    Sep 16, 2020
    hello everyone i am new to this forum

    i have this knife and i couldn't find the hrc (rockwell hardness level) of the knife anywhere the only information they give is that it is "Molybdenum Vanadium Steel"
    https://www.amazon.de/-/en/GYNNSAM-Gastronomy-Guarantee-Molybdenum-Vanadium/dp/B00GUELB8U

    so my question is can i use this honing rod with the knife above ?
    https://www.amazon.com/W├╝sthof-Knife-Sharpening-Steel-Loop/dp/B00009WDT8

    i hope my question is explained good enough, thank you for all the help!!!!
    if its the wrong forum please forgive me
     
  2. Eli Chaps

    Eli Chaps Gold Member Gold Member Basic Member

    Apr 20, 2018
    Welcome. I don't know for sure, but I suspect that knife will be relatively soft, say somewhere in the 54-57 range.

    The rod you show is actually a sharpening rod so it will be more aggressive and remove material. A honing rod will be much smoother and is designed to basically realign the edge and polish. I don't really use sharpening rods much but I would think it would work on that knife.
     
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  3. r0bz

    r0bz

    2
    Sep 16, 2020
    first of all thank you for the reply, the honing rod which i have linked above is not ceramic nor it is diamond coated can you please explain why do you say its a sharpening rod ? thank you
     
  4. JJ_Colt45

    JJ_Colt45 Gold Member Gold Member

    Sep 11, 2014
    Although the terms are used interchangeably at times steel rods are honing rods ... whether smooth or grooved they realign the blade they do not remove steel to sharpen a knife. Sharpening rods are either coated diamond or ceramic to remove steel. Cheap kitchen knives like that will respond to a honing steel for awhile but will need actual sharpening ... the honing rod will only work so long as it weakens the edge with use.
     
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  5. Eli Chaps

    Eli Chaps Gold Member Gold Member Basic Member

    Apr 20, 2018
    Sorry, I just the read description and didn't give the picture a good look. You should be good to go.
     
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  6. Chefget

    Chefget Gold Member Gold Member

    Nov 2, 1998
  7. LUW

    LUW

    673
    Nov 24, 2009
    From the looks of your knife, it seems to be made from (probably) a Krupp steel, stamped - some call it "alphabet steel". It's pretty good, but kind of soft, probably around HRC 54 to 56. Therefore, a good honing rod is nice to have, so that you can realign the edge after every use. For that, like folks already said, you would need a smooth rod, one that does not remove material from the edge. A grooved rod ("sharpening steel"), diamond rod or ceramic rod will all sharpen the edge by removing material. Eventually you will have to properly sharpen your blade, and you could do that with one of the three, but not very frequently. If you get the blade with a good edge a honing rod will keep it going longer between sharpening jobs.
     
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  8. Squid61

    Squid61

    46
    Aug 12, 2020
    I use a fine steel on my kitchen cutlery which include high carbon stainless to Old Hickory carbon steel blades before use and only do a stone sharpening 2-3 times a year. Most professional chefs highly recommend steel honing before use.
     

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