Thread: Knife honing

Hi!

I use a small Easy-Lap diamond abrasive rod to sharpen all my knives. Easy-Lap rates it at 600 grit. I've had it for at least 15 years and it still works as the day I bought it.

They make a bigger one but I find the small one more practical. It can cut slow or fast depending on the pressure.

I have kitchen knives by Victorinox, Henckel and Global and the longest blade is over 11 inches. I believe the global to be the hardest (Ice tempered and hardened to 56-58 HRC according to their advertising).

I can easily get an edge that will shave my arm in a few minutes. Some times I find my knives are too sharp!

I also use an Henckel steel between honings but I did without it for a long time, it just prolong the time between honings.

Cost is about 18 USD, the rod fits in the brass handle and it comes with a leather belt sheath (with a thingy so it can be worn on a belt). The handle is 4.5 inches and the rod 3.5 inches (so it's 4.5 inches when the rod is stored in the handle).

Good day,

McKie

I hone knives freehand on a coticule with slurry.
Circling motions till I can feel a burr all along the edge.
Then I turn it over and hone roughly the same time at the other side.
I check for the burr again (which is always present)
Only then, I raise the angle a degree or two and hone edge leading, very light strokes, till the burr is gone, flip the knife over and finish with about 10 very light strokes.
I test the edge with shaving arm hair.

It's a fast method, unless the knife's edge is seriously damaged. I that case I use a Tormek machine. (basicly a watercooled slow turning grinding wheel)

Bart