Why do so many kitchen knife sets come with slotted honing rods?

[DanR217]

I've read a couple of times that the slotted type steel honing rods, as opposed to smooth, are horrible for knives. If so, why do so many kitchen knife sets come with them?

 

[Insipid Moniker]

To be completely fair, on most sets they're purely a decorative item that will never be properly used anyway.

 

[HeavyHanded]

On some of the lower RC kitchen cutlery, they actually work OK if you know what you're doing. It is very easy to trash an edge, and at best generally a good working edge is the best straight off the stone. It is possible to get really beat-up edges in working shape very rapidly, though will likely still be sporting some burrs.

On higher RC steel they are a menace, and most of the kits that supply them probably do not take into account the steel type. Folks expect the block to have one.

 

[Obsessed with Edges]

I'll 2nd the above^, regarding use on softer stainless. With a really, really light touch and minimal passes, they can add or restore a lot of bite. If pressure's too heavy, or too many passes taken, it just 'roughs up' an edge and can leave some huge burrs. As mentioned, I wouldn't take one anywhere near blade steel of higher hardness.

I have a couple/three little 'Sheffield'-stamped honing steels included with some Victorinox SAKs I bought some years ago. The honing steels are only 2-1/2" in length (excluding the handle), and the ridges are stout on them. Even in that very short honing length, it only takes 1-3 passes at just the blade's weight to tune up a blade such as found in Victorinox's knives. As with sharpening these blades on diamond hones, they can respond to a featherlight touch with very toothy & sharp edges, as the softish steel seems to take well to such a finish (also does well at more refined finish; that's a credit to Vic's steel quality).

The grooved steels may or may not be useful, depending on what knives they're bundled with, and the expectations of the user. Most 'ordinary' people (read: non-knife nuts) likely won't mind, as long as they get the quick-cutting results they expect of a typical kitchen knife, when using such a tool. Otherwise, it may just be an exercise in frustration.


David

 

[Squashfan]

On soft Victorinox kitchen knives I have had really good results grooved steels. I mean it doesn't beat a stone sharpened edge but it is better than using a very dull edge. If you strop vigorously with white compound after the steel it will provide a decent edge. And stropping helps to clean up any burring from the steel.

Just my 2¢.

 

[k_ozdragon]

The rod doesn't sharpen, it stands the edge straight. The micro thin piece of steel at your cutting edge will roll to the side with repeated hits to a chopping board and eventually it will chip. Just like hammering a nail and it bends, you straighten it. The slots help grab those turned edges and straighten them. So you aren't sharpening, your setting the edge straight which will in turn make the knife feel as though you've sharpened it. Household kitchen knives are made with a harder steel. This makes for less maintenance due to it holding an edge longer and resisting rolling. This means you use the steel every so often. Professional kitchen knives are made with a softer steel on purpose. It causes the edge to roll easier, but usually these knives aren't hitting a board repeatedly like a house knife would. It also allows the much harder honing steel to actually sharpen the knife slightly. This is why professional kitchen hones have loops, so you can hang them off your belt. Every 10-15 cuts requires a run down the steel. For these knives, a slotted steel might be too harsh, this they will use a smooth steel. I find that the honing steel is one of the most overlooked sharpening tool there is. Many customers who come in for sharpening simply have rolled edges. Also, customers who use the steel (properly) generally have no chips or nicks in their edges and overall maintenance of the knife is superb.