12" Classic Steel Knife Sharpening Rod, Professional Honing Steel for Master Chef.

Excellent quality: The rod is made of high carbon steel, the surface is hard chrome plated, the hardness is up to HRC62 (the general product is HRC56), suitable for more kinds of knives, and the honing process is easier.

Key Features:

• Excellent quality: The rod is made of high carbon steel, the surface is hard chrome plated, the hardness is up to HRC62 (the general product is HRC56), suitable for more kinds of knives, and the honing process is easier.

• Finer surface: Fineness is 40% higher than normal products, preventing blade damage during sharpening and prolonging tool life.

• Magnetic rod: The rod has a magnetic force to prevent the metal particles generated during the sharpening process from splashing around.

• Easy to use: Honing 2 to 3 times before using the knife, then wiping the sharpening rod with a damp cloth.

• 100% Satisfaction Guarantee: Regardless of any reason that causes your dissatisfaction, we provide unconditional replacement service or full refund.

Why choose this honing rod?

The hardness is HRC 62±1
The honing steel made of carbon steel and plated with nickel-chome through our proprietary chromium plating process, rust-proof.
Ergonomic handle that fits all hands, safety for your hands
Fit most knives. Not suitable for serrated blade and ceramic knives
Quick, safe, and easy to use.

What's difference between Honing and sharpening?

Honing is basically maintaining an already sharp edge. When you hone, you polish the rough surface of the knife's edge which reduces friction and allows the knife to cut into material better.

Sharpening is actually removing material from a knife blade's edge. This is usually accomplished by grinding the edge of a knife against a sharpening stone or apparatus.

When a honing steel no longer returns a knife's edge to sharpness, you can try a sharpening steel, such as a ceramic steel or a diamond-coated steel, which removes some metal from the blade, thereby sharpening it.

How To Use Your Honing Steel

1. Place the plastic tip of the honing steel on a solid surface. Apply lightly downward pressure to avoid slipping during use.

2. Place heel of your blade at the top of the honing steel at about 20 degree angle. honing the knife from heel to tip and repeat 2 - 3 times, then turn to the other side of the knife until blade is sharp.

3. Clean the knife with water and dry it.

4. Wipe the honing steel with non-woven cloth.

Note:

1, Keep stable when honing.
2, The angle between the honing rod and the knife should not be too large, keep at 20 degree angle.