Lansky 8″ Medium Ceramic Honing Rod

Lansky Medium Ceramic Honing Rod offers extraordinary quality for a very low price. It’s a perfect first-purchase honing rod. The diameter of the ceramic part is 8 mm, length 8″.

How to Use

Using a ceramic honing rod, also known as a honing steel or sharpening rod, can help maintain the sharpness of your knife blades. Although it doesn’t technically “sharpen” the blade, it realigns the edge and removes any burrs or deformities, which can help a knife cut more effectively. Here’s how to use a ceramic honing rod:

• Safety First: Place a damp cloth or non-slip pad under the cutting board to keep it stable. This provides a secure platform for honing.
• Hold the Rod: With your non-dominant hand, grasp the handle of the honing rod and hold it vertically, with the tip resting on the cutting board. The rod should be perpendicular to the board.
• Grip the Knife: With your dominant hand, hold the knife by its handle. Place the heel (the part closest to the handle) of the blade against the top of the ceramic rod, near the handle. The blade should be at a roughly 15-20 degree angle relative to the rod. If you’re unsure about the angle, visualize the distance between the blade and the rod as a matchbook or the thickness of two coins.
• Stroke Down and Across: Applying light pressure, slide the blade down the rod and towards you, pulling the knife so that the tip of the blade comes in contact with the bottom of the rod by the end of the motion. Keep the angle consistent throughout the stroke.
• Alternate Sides: Repeat the motion on the other side of the blade, starting with the heel against the top of the rod and finishing with the tip at the bottom. This will ensure that you’re honing the entire edge evenly.
• Number of Strokes: Typically, a few alternating strokes on each side are enough. However, if your knife is particularly dull or hasn’t been honed in a long time, you might need more.
• Check the Edge: You can test the knife’s sharpness by slicing through a piece of paper or shaving a small piece of newsprint. If the knife cuts cleanly, it’s sharp.
• Clean the Blade: After honing, wipe the knife blade with a damp cloth to remove any metal filings.
• Regular Maintenance: It’s a good idea to hone your knife every time you use it, or at least once a week if you’re a frequent cook. This will keep the edge aligned and prolong the time between actual sharpenings.

Remember, honing doesn’t replace sharpening. Over time, the blade will become dull and will require sharpening with a whetstone or other sharpening device. But with regular honing, you can greatly extend the time between sharpenings and keep your knife functioning effectively.