Product Review

Keeping Our Blades Sharp 101

Honing Rods vs. Knife Sharpeners
What we see chefs doing all the time is actually honing a knife rather than sharpening it. A knife hone absolutely makes a blade sharper, so many of us think it's a sharpening rod. Sharpening a knife, though, is usually done with a whetstone or electric sharpener and removes metal from the blade to form a new edge. For home cooks, this shouldn't be done more than 2 times a year. What we should be doing on a regular basis is honing our knives!
Honing realigns the blade's edge to remove the dullness created by microscopic folds over time, while only removing a minimal amount of metal. Readjusting the edge with a honer will make it cut like new without taking away so much metal!
Ceramic rods with a grit around 400-800 are sharpening your knife. A grit around 2000 is honing your knife.
Ceramic rods are harder and should always be used (rather than honing steel rods) for harder knives.

Noble Home & Chef's Honing Rods