What Is A Metal Honing Rod In A Knife Set Actually Used For?

Testing out all the razor-sharp blades in a brand-new knife set can be exhilarating, but that metal shaft sitting amongst the knives confuses some. Many folks are under the impression it is a sharpener, as it is often marketed as such. But this is actually a honing rod. Misconceptions about its purpose notwithstanding, the honing rod doesn't technically sharpen a knife.

As the CEO and founder of HORL sharpeners, Timo Horl knows a thing or two about knife maintenance. He noted, "The metal honing rod is a tool that is widely used and preferred by chefs and butchers," as it can do quite a lot to keep knife blades in good working order. However, giving the blade a razor's edge involves removing some material from the knife. A honing rod more accurately straightens the existing metal after it becomes slightly misaligned during repeated use. Nevertheless, that detail doesn't stop many folks from referring to honing rods and bona fide knife sharpeners interchangeably.

Some blades should actually be kept away from honing rods. "The metal honing rod is not recommended for Damascus or Japanese knives as improper use can quickly result in chips or damage to the edge," Horl said. Yet, if you have German knives such as the type Ina Garten prefers or another similar style, a honing rod is a quick, convenient way to realign the blade so it slices through meat more easily. Still, using one isn't a skill that comes naturally to most folks. As Horl said, "It's crucial to work the edge evenly and consistently (at a consistent angle) over the steel to achieve a satisfactory result, which does require practice."

When you need to put the edge back on a knife, start by holding the honing rod straight up with the tip resting on a cut-resistant surface. Align the back end of the blade at a 20-degree angle, and run the knife down the shaft while pulling back on it so the entire edge grazes the rod. "It's important to develop a steady hand and feel for the technique to ensure optimal performance during each honing session," Horl said. "However, it's important to know that the sharpness doesn't last long, so the process needs to be repeated quite frequently." If you hold the knife at the incorrect angle, you will likely notice the blade becoming duller with each stroke.

Since you should be sharpening kitchen knives regularly to increase their lifespan, this presents an opportunity to learn how to use a genuine sharpener as well. "Japanese whetstones are particularly well-suited for this approach, as they come in varying grits to remove material delicately and achieve a new level of sharpness," Horl said. "However, this method requires considerable practical experience, as maintaining the correct sharpening angle by hand is crucial for success."

Horl had a suggestion for knife-sharpening novices. "We designed the HORL Rolling Knife Sharpener for just this purpose," he said. "It is particularly well-suited for beginners, as it simplifies the process, won't damage knives and, unlike with other sharpening methods like whetstones, no prior experience is necessary."