Tormek Community

In the Shop => Knife Sharpening => Topic started by: MrSwede on September 08, 2020, 08:31:43 pm

Title: Good quality honingsteel
Post by: MrSwede on September 08, 2020, 08:31:43 pm
Hello. I'm so fed up with my ceramic honingrod that ruins my edges so I'm looking for a good steelrod. So I wonder what you guys use for daily/weekly maintenance? I'm not looking for a honingsteel that looks flashy, I'm after one that has good steel and good function.
Title: Re: Good quality honingsteel
Post by: GeoBoy on September 08, 2020, 10:24:28 pm
I use a Lamson 10” Premier honing steel.
Title: Re: Good quality honingsteel
Post by: cbwx34 on September 08, 2020, 10:24:44 pm
Hello. I'm so fed up with my ceramic honingrod that ruins my edges so I'm looking for a good steelrod. So I wonder what you guys use for daily/weekly maintenance? I'm not looking for a honingsteel that looks flashy, I'm after one that has good steel and good function.

Can I ask why your ceramic rod is "ruining" your edges?  I use one, and think it's great, especially for kitchen knives.

Ceramic rods can't be used like a regular steel, since it removes metal.  I use one to maintain the edge by making one or two alternating strokes, with VERY LIGHT pressure, at an angle just enough to touch the edge. 

I'll often determine the angle by slowly moving the knife down the steel, starting at a low angle and slowly rotating the knife... I can hear and feel when I'm at the edge, I'll back off just a hair and use that angle.

Again, one or two alternating strokes, very light pressure, controlled angle, then check the edge.  Also, a decent ceramic rod (I like Idahone Fine (https://idahoners.com/))... not a cheap one.

I think they work better than a steel rod... my .02 :)
Title: Re: Good quality honingsteel
Post by: Ken S on September 09, 2020, 01:35:33 am
Like CB, I use and like a ceramic rod. I use a Worksharp Culinary M3. The rod comes with three options: a diamond rod, which I almost never use; and a ceramic rod with smooth and grooved surfaces. I hardly ever use the grooved surface, but I really like the smooth surfaces. The handle includes triangular honing angle guides, a nice touch.

Here is a link:

https://www.amazon.com/Work-Sharp-Culinary-M3-Sharpener/dp/B074JHRZ9B

Ken
Title: Re: Good quality honingsteel
Post by: cbwx34 on September 09, 2020, 02:44:40 am
Like CB, I use and like a ceramic rod. I use a Worksharp Culinary M3. The rod comes with three options: a diamond rod, which I almost never use; and a ceramic rod with smooth and grooved surfaces. I hardly ever use the grooved surface, but I really like the smooth surfaces. The handle includes triangular honing angle guides, a nice touch.

Here is a link:

https://www.amazon.com/Work-Sharp-Culinary-M3-Sharpener/dp/B074JHRZ9B

Ken

Good choice also.

Microforged a blade yet?  Works rather well... especially on kitchen knives of "average" quality.
Title: Re: Good quality honingsteel
Post by: Sharpco on September 09, 2020, 01:14:05 pm
How about Spyderco Gauntlet?
I have Spyderco sharpmaker, but will order Gauntlet soon.
Title: Re: Good quality honingsteel
Post by: MrSwede on September 09, 2020, 01:25:44 pm
I have a Mac ceramic honingrod, that's a good one, but it's the grinding part I don't like with the ceramic rod. When I look at the edge through my USB-microscope after honing the edge dosen't look good. So I thought that I should try a honing steel that just straightens the edge up. That's the reason I wonder what steel-rods people use.
Title: Re: Good quality honingsteel
Post by: Tullamann on September 09, 2020, 01:44:02 pm
When my kitchen knifes does not perform as I wish, then I first try a leather strop.
If the edge is not OK after stopping then I use the F. Dick polished steel, Item No.74691250R
https://www.dick.de/en/tools-for-chefs-and-butchers/products/for-butchers-chefs-and-households

If that does not bring back the edge then I sometimes try a cutting steel or do a quick sharpening on the Tormek.


TM
Title: Re: Good quality honingsteel
Post by: cbwx34 on September 09, 2020, 04:19:04 pm
I have a Mac ceramic honingrod, that's a good one, but it's the grinding part I don't like with the ceramic rod. When I look at the edge through my USB-microscope after honing the edge dosen't look good. So I thought that I should try a honing steel that just straightens the edge up. That's the reason I wonder what steel-rods people use.

That sounds to me like overuse of the ceramic... they require very little to refresh an edge.

I got rid of my USB scope, or I'd take a picture, but under a pocket scope, the result from the ceramic is hardly visible... basically looks like a microbevel.  Even more important though is how it cuts...

How about Spyderco Gauntlet?
I have Spyderco sharpmaker, but will order Gauntlet soon.

I'm curious why?  From what I've read, the Gauntlet is a "dumb down" version of the Sharpmaker.  (Plus, I think you're skill level means you don't need one). :)