Thread: Can chefs hone razors ? or just knives

COBO....When steeling a knife on a steel a good rule of thumb is 30 degrees. Picture your thumb under the blade that will be close . Draw it from the shank end 'handle"to the tip, with the blade running down the steel like putting a razor on the hone blade first. With light presser I do 5 on both side's, then 3, then 2.
This is just a guide line all knifes are different. German knifes will have thicker edge & Japanese knifes will have a finer edge.
I would research your brand of knifes & check with the maker for solid advice on your make.