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Noble Home & Chef
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0659682967424
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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 Rods4-sided with 2 grit options: Stropped 2000 grit or a fine 3000 gritOval handle allows for a sturdy, firm grip for added safetyUltra-high ceramic hardness (Mohs 8, Rockwell over 100) and high accuracy of straightnessIncludes a stainless steel ring used to conveniently hang the rod for storageCeramic rods are lighter than sharpening steels, reducing fatigue from repeated useEasily cleaned with soapy water, rinsed, and dried. Not intended for dishwasher use. No plastic or rubber tips at the end of the rod so your knife won't be damaged or chipped by accident. Japanese ceramic is odorless, non-toxic, never rusts, and is designed not to breed bacteria!All ceramic rods are sensitive to shocks. If the ceramic sharpener is dropped, it can be damaged.
Dimensions:
Rod (minus handle): 11.5" long and 5/8" wide
Total length including handle: 17 inches