What Do "Knife Sharpening" Honing Steels Actually Do?

BETTER alternative to a non abrasive honing rod → amzn.to/3tAEObW Affiliated link- As an amazon associate I earn from qualifying purchases. Important🛑⬇️ For further explanation on what I did test, and addressing concerns I "didnt use it correctly" See this video⬇️ https://youtu.be/65JzsDU_0mI I address all of the Comments concerned in this video, and the linked videos. And before leaving a comment telling me i did something wrong, please watch the WHOLE video, since most of the questions are actually answered but not comprehend by them commenter who has issues. Also If any butchers want to send me a knife they have sharpened, and one that has been "steeled" for analysis under the microscope, and sharpness testing please Email me in my about page👍 This video still stand as completely accurate. I literally show pictures of what these actually do. And thats the REAL POINT of this video⬇ Also notice there wasnt any sharpness testing in this video. This isnt about whether or not these can "technically sharpen". You can technically sharpen on a rock, that doesn’t make it a good idea, or the best method. This video is about showing what these do to Your knife edg

I have a relative that was showing off his $300 Japanese kitchen knife that he was very proud of. He demonstrated how he "sharpened" it on a steel rod, then handed the knife to me. It was literally the dullest knife I've ever handled and had a very visibly damaged and rolled edge. I tried to nicely suggest that he should sharpen it on a stone, but he was in total denial that the knife wasn't already sharp and quickly took it away from me.

As a knife enthusiast ive had so many arguments about the usefulness of these honing rods with friends that work in the food industry. Its one of those things where tradition overrides logic, they almost all refuse to use anything else

I worked as a butcher in a meat packing plant for about 5 years, there were 200 workers on the production floor, so we had a knife room where they would use power knife grinders, we would always get our knives back with pretty big burr so you'd use that steel to break the burr at the true apex then we'd use a smooth steel to straighten and a ceramic for a fine edge

This is interesting. I do use a steel in the kitchen, but I use it in an opposite motion, as if shaving metal off the steel. I have always considered the steel to be a specialized file. It stretches out the time between sitting down and doing a full sharpening - I use a synthetic double-sided oil stone for that. I do know that over time, use causes the apex to turn to where you can detect the turn with a finger nail. I use the steel to remove the turned bit. I always imagined, since I was taught to use the steel opposite to what you show, that the steel removes the rolled bit, essentially filing it away. After a "several" steelings the edge may get fussy about slicing ripe tomatoes and fail to restore to a fully useful edge. It is then that I get out the stones.

I teach sharpening at a woodworking store where I work part time. I'm constantly amazed at how many people have no idea what sharp really is. Recently sharpened a set of kitchen knives for a customer and he could not believe how well they cut. I am not a professional, just an enthusiast who enjoys sharp objects. (hmm, sounds weird out loud.) :-) I've had that discussion with people about honing steels, and as you say most don't want to believe it. I always recommend they throw it away and at least buy a ceramic rod instead.

After watching this video 3 times to make sure I have a complete grasp on your suppositions, tests, and results, I'd like to weigh in. First I wanted to say great video and excellent testing. Being able to see the results under the microscope was fascinating. I am a professional chef and spend a lot of time both using and maintaining knives, even going so far as to offer my sharpening services to my coworkers and friends in the restaurant industry. I use both whetstones as well as a belt grinder to accomplish my sharpening. I have also sworn by using a honing rod (never called it a sharpening rod as I knew it was non abrasive unless ceramic or coated in abrasive) for years, when knives seem to lose their sharpness after much use. Your video has made me question whether or not I should continue using a honing rod and I'd like to suppose some things that maybe you could test in future videos. 1. I use a honing rod multiple times a day depending on the volume of knife work I am doing. There are days I am making literally thousands of cuts before using a honing rod or whetstone to touch up an edge. Is it possible that your tests against the simulated cutting board were not accurately representing wear and tear on a real kitchen knife? I know this could have little bearing on the results, but am interested to see what a chef's knife apex looks like after a few hours of cutting, not just a few minutes. I'd be happy to send you two of my knives, one that was just sharpened and one that was used for an entire day of knife work, to see the edge under your microscope. 2. It is possible to have an edge that is "too" sharp for the task. Earlier in my days of sharpening I had experiences where I would attempt to cut a tomato or a lime with a mirror polished edge and would struggle, but would have no problem shaving my arm, or push cutting paper. I've since left my apex a little rough for knives that are used for general purposes and not cutting meat or fish. A mirror edge is great for cutting sashimi, not so great for making lime wedges. Is it possible that the rough apex keeps the knife sharp enough for the utility of your average kitchen without needing any further polishing? 3. Could you perform real tests using real ingredients to test the practical uses of each edge? I'd be interested to see how that rolled edge performed on a lime before and after the honing rod. Finally, I'd like to thank you for recommending a diamond plate for quick sharpening, I think I'll invest in one to keep in my knife roll and leave the honing steel at home until I've done some more research. I'm willing to let go of the honing steel, but not until I've vetted every last reason why it might be a waste of my time. Looking forward to more of your videos!

I have used a butcher steel a lot for work purposes in the past. It was always with the edge leading basically trying to slice a thin piece of the steel off.

Dude— that was the best demonstration of the mechanics and theory of edge, burr, and honing steel I’ve ever seen. Well done…. And thank you very much for this video!!

Great video as usual, ive made a few videos about this and one i did broke the internet, i swear people were coming out of the wood work very angry lol. your video said and showed everything perfectly, thank you for all the hard work Alex one of these days you need to come on a live with me i think it would be a good time

As a professional knife sharpener I appreciate how you have approached this video and explanation of how a steel works and better alternatives. As a professional chef who can do more work with a knife in one day than a home cook will do in a year I would say that a good steel still has it's place to maintain an edge quickly and efficiently. They never have and never will sharpen a dull knife but they do keep a good edge "clean". A good test of whatever technique to maintain an edge would be to finely dice 20kg's of onions or do a few kg's of carrot julienne. Traditional European chef's knives tend not to have a fine bevel, 20 plus degrees, it's only the fairly recent uptake of Asian style knives where the bevel becomes finer and they are designed and used differently. It's a bit of a rabbit hole but boils down to the correct tool for the work required and the correct maintenance and use of the tool. Thank you for the thought provoking vid, all the best.

Can I just take a second to thank you for taking into the time and effort to improve your equipment, investing into that fancy magnification, which makes your videos even better and even more useful ? Thank you !

I actually like Ceramic Hone Rods alot! They work the exact way for people who are used to old Steels, and they often fit into the Knife block many people have!

I actually find these rods helpful when used in the right application. I use mine for very light "tune ups" in between proper sharpening - not repairing edges or anything just light maintenance. I usually sharpen my kitchen knives about once a year and then use the rod after every 2nd or 3rd use. This has worked very well for me and my knives are always razor sharp, but maybe it's a placebo effect or maybe it's only working because my knives are starting off properly sharpened. Great video in any case.

Thank you for continuing my knife sharpening knowledge and removing all the inaccurate information ive learned through the years.

Former Butcher here, my two cents: the KEY is to use the honing steel fairly often, every 10-20 cuts, to PREVENT the edge from rolling too much: LIGHT pressure, LEAD with the edge, do the whole blade from heel to tip in a single arcing stroke. When the edge bent excessively to one side, it was time to send the knife back to the sharpening service. At that point there was nothing we could do to fix it with a honing steel. It is probably the most difficult tool to master in a kitchen or butcher's shop, it take A LOT of practice to use it properly and only about 5% of the people I ever met could actually put it to good use, everyone else just messed up the blade. But it does have a purpose.

Must admit, I prefer when you draw. Love the zoom details, but it's much easier to see/understand when you draw it, like you did. Thank you for making this, been wandering about honing steels for such a long time. And like your other videos, you show and answer questions in a definitive way, which is NOWHERE else on the internet! Thank you!

They work very well, i am a chef and these rods are a must in any kitchen. Trust me they really do something, i can keep a knife sharp for years in a professional kitchen setting with these. I use them edge leading though.

Wicked outro! Also loved the info, I've always wondered about honing rods.

My mate is a chef. He says that rods are great for a fast touch-up while working in a hectic kitchen, because proper sharpening takes time he just doesn't have. His knives are beautiful and next level sharp. "I can only work as fast as my knives let me, and a sharp knife is a fast knife," he told me. He absolutely cherishes them because they're a joy to use, they keep a scalpel like edge, and they pay his bills.