Culinary instructor and professional chef Frank Proto demonstrates how to use a honing steel to keep your kitchen cutlery razor sharp.
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I saw someone doing this the most dangerous way possible towards themselves in an ad and had to be sure 😂
My father had a really nice quality kitchen knife in a honing rod. Over the space of about 50 years he had owned approximately 3/16 of an inch of the blade off completely but it was always razor sharp. You could literally shave with it
Maybe don’t do that over the cooking surface. You don’t want bits of metal in your food.
Honing steel just align the uneven knife but doesn't make the knife sharp
Because we all instinctively know a 20° angle when we see it lol
He's doing it wrong😂
A whetstone is a flat abrasive block used to hone and sharpen knife edges by grinding away dull metal. Most modern water-based whetstones feature dual-sided grits—a coarse side (400–1000 grit) to repair dull or damaged blades and a fine side (3000–8000 grit) to polish and refine the edge.
I would tend to move the edge of the blade the opposite way,
20 degree would be a cheaper knife. I have a chef knife that cost about $50 that is 16 degrees. My expensive knifes are closer to 10 degrees.
If you need to hone that often you have a $10 knife.
price please
Hi
The sound😖😖😖
hi
Is it leaving any metal flakes?
Thank you, very well explained ! 😊
Omg I've been sharpening the same side all this time
"It has a little gaurd here so you dont cut yourself" laughs in line cook
मुुजे
How many slices on each side?
Never run the knife edge toward the honing steel. You run the risk of it dulling and creating more micro-serrations
Every 5-10 minutes?
I would buy a better knife.
the angle they filmed this makes it confusing
So say if your secondary bevel is 20 degrees per side you would run the knife at about 21 to 22 degrees very lightly and that will straighten any deformity on the edge.
Would never let one of these things touch my expensive knives.
Helps with a global knife 😂 what about my $10 one
Why would you do that while cooking wouldn’t it get micro metal flakes in the food ?
if there is an option to push away why would you ever or why is more common to pull towards you…
Wrong
Watched 15/11/25
This is great info! Many thanks
Finally! Someone who actually shows the proper way to use a steel.
I have so many slices in my guard, lol. I realign every couple of times of use. My high carbon knives last over ten years between sharpening. I almost never sharpen! Only re-align
It won't sharpen it, but it will help it maintain it's edge longer
Hey! These don't actually accomplish anything
Can i use this thing on a condor machete or do i need something else ?
Thanks, I've been doing it backwards this whole time. Much better edge now.
I'll just keep using my DMT Stone, and leather strops…. I suck at a honing rod 🤣
This was not helpful at all
Too much pressure and too fast.
Unfortunately, this does nothing on a properly sharpened knife. It only realigns the burr, something a knife shouldn't have.
I like to wash my steel and my knife after I sharpen it so no microscopic pieces of steel get in my food. You should always wash your knife after you sharpen it and the second way it works for one side, but unless you’re ambidextrous is not smart to sharpen with emotion with the blade pointing towards your stomach and to put it underneath is really uncomfortable and difficult. I’ve never tried it with the steel on the table, but I just wanted to see if I was doing it correctly because I’ve seen people do it where they’re like just using their wrists and swinging the knife down the sides of the steel I’ve seen people do it what looks like multiple different ways but the same way like you showed the first way, but people have different styles of going about it some people use a lot of wrist. Some people keep their wrist straight and use a forearm motion, but you should always wash your knife in your steel after every time you sharpen the blade because with cheap knives the steals probably gonna be harder than the blade in with expensive knives, the blade probably gonna be harder than the steel