Those aren’t for sharpening. They’re for honing the blade. A sharp edge is thin enough to get bent out of shape during normal use, so the honing tip serves to straighten the edge, not sharpen it.
They are not for sharpening. They hone blades after cutting things. You should use them before and after cutting stuff, but they do nothing else except remove burs and minor imperfections we cannot see with our naked eyes.
Great post, but I think it is worth mentioning that how long a knife retains its edge after being sharpened depends very much on the material(s) the blade is made of.
I’m the same. I am just learning right now what a honing rod is, reading the wiki article for it. I find that knowledge passed down organically is often incomplete this way. I have been using a pyreneean whetstone for a few years, it serves me well, but never bothered investigating the butcher’s weird metal stick
You should. They are quick and easy to use, fairly cheap (especially considering they last a very long time), and they will make your knives last longer because you won’t have to sharpen them as often.
Those sharpeners are worthless.
Whetstones are the only true way to sharpen a good knife.
Those aren’t for sharpening. They’re for honing the blade. A sharp edge is thin enough to get bent out of shape during normal use, so the honing tip serves to straighten the edge, not sharpen it.
They are not for sharpening. They hone blades after cutting things. You should use them before and after cutting stuff, but they do nothing else except remove burs and minor imperfections we cannot see with our naked eyes.
They keep the blade sharp longer; not sharpen it.
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Great post, but I think it is worth mentioning that how long a knife retains its edge after being sharpened depends very much on the material(s) the blade is made of.
And the angle used, and the materials it’s used on (though that last part was contained in what you said tbh)
It’s so strange that someone who knows how to use a whetstone doesn’t know what a honing rod is.
I’m the same. I am just learning right now what a honing rod is, reading the wiki article for it. I find that knowledge passed down organically is often incomplete this way. I have been using a pyreneean whetstone for a few years, it serves me well, but never bothered investigating the butcher’s weird metal stick
You should. They are quick and easy to use, fairly cheap (especially considering they last a very long time), and they will make your knives last longer because you won’t have to sharpen them as often.