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Steeling a knife is not a trivial task and actually takes quite a bit of practice to get it right. For a well-maintained knife, one or two passes on each side is all that is necessary.
What about the ribbed section of the rod. What's that for?
The handle is designed to give you 15 degrees if you line up the knife to it. I'm shocked you didn't know this if you are giving an instructional video. 0/10
She messed up the angle at the end.
I just paid to have my knives sharpened. Even the cheap ones are amazing now. So worth it!
Wrong. Down to sharpen. Up to hone.
I bought all steel from Shun that the part of the handle that meets the steel had a side that is angled at 15 degrees. You hold the knife against it to get a good feel of it before you start honing.
I bought all steel from Shun that the part of the handle that meets the steel had a side that is angled at 15 degrees. You hold the knife against it to get a good feel of it before you start honing.
You will find that Chefs and Butchers will put the steel tip down if they need to hit the knife harder, the movement in the air is to keep the edge at sharpest, if it's gone too far, Then you put the steel on the block.
Thank you!
Are there different style hones. That are better than others.
One thing you can learn to pay attention to is the sound and feel across different angles. When the edge is actually against the steel, it catches a little more, but be mindful that it doesn't catch too much because that means you're just dulling the blade.
Excellent honing method, thanks!!
15 is 1/3 of 45, if that helps. Or if you imagine a pie cut into 12 equal pieces and then cut one of those pieces in half, that's also a 15-degree angle.
A good alternative would be to properly sharpen the knife.
Greetings from Los Angeles!
It's always great to see you both together!