Honing for the sharpest Edge

It’s very important to keep any cutting tool, be that a chef knife, chisel or plane blade sharpened. A sharper tool requires a lot less effort to use requiring less strength and gives both a better finish and greater control. This improves both the experience of using it and safety.

A ceramic sharpening rod

A ceramic sharpening rod

Our friends at Hitohira Japanese knives produced this great video on knife honing

One thing we don’t recommend on our knives is the use of a steel sharpening rod. These are very aggressive and should only be used on the knives you don’t care about. A more modern and safer for the knife version is to use one with a ceramic rod.

Paul Bratcher