New to the forum, so Greetings Everyone! I also have an obscure sharpening Q.

[JowiiYoyo]

I’ve usually heard it referred to as a steel in the UK and I regularly use one to hone my Sabatier kitchen knives which are soft enough to use it - my Miyabi knife is too hard and needs to be sharpened/honed with water stones.

For harder knives check out a ceramic honing rod 

There are steel, ceramic and diamond honing rods depending on the knife hardness. A diamond rod vill most definitely remove some material from your knife tho.

[LoopCutter]

Yes, a steel or honing rod is a common site in kitchens of restaurants.  Usually used just for show. 

A sturdy leather strop is another method to remove the blade roll that results from over sharpening that thins the blade edge.

I have found that a leather strop returns a blade edge to sharpness more often than reapplying stones, or other sharpening tools.

A serrated blade via the same method but only requires stropping the back side of the blade.

I have yet to file any serrated blade I own particularly my Victorinox’s models.  But could need some day, so I am following along.

[JowiiYoyo]

Stroping to remove the final burr after sharpening is not the same as honing. I can agree they fall in the same category as neither remove material from the blade, well you can remove the burr with either actually. Stroping is usually the last part of sharpening a blade. Stones > honing rods > strops.

Honing the blade in a kitchen is far from being for show. If im cutting large quantities of meat for example i will hone my knife before i start processing the meat and usually 1 or 2 times during the cutting aswell as the knife edge will loose its sharpness. Working with knives all day i notice right away when the cutting isnt as buttery smoth as it should be. Im sure hunters can relate. That while they process their big game their knives will loose significant sharpness throughout the process and will most likely hone or sharpen the blade at least once before theyre done.

Personally i only strop after i sharpen my knives but will hone them several times a day in order to realign the edge before each use.

[LoopCutter]

No offense directed to you.  My experience and observations while assisting a friend who had a sharpening service here in the states.  Monthly to many of the same kitchens. Same knives worn away from incorrect care.

Other kitchens, processing more meats, more quality product, only required service every 6 to 8 months and knives had even less wear.

I just hated to see a $200 or $300 knife worn down in less than a year.

Honing as shown to me by a butcher involved only 2 or 3 passes.  Not 10 or more as I observed in kitchen settings as I frequented.

[JowiiYoyo]

None taken my friend 

And you are absolutely correct. 2-3 passes on each side should be enough.

And i get where you are coming from. Ive seen it far to often where people go berserk with a honing rod. These are the people that have seen a proffesional chef hone their knives at lighting speed and dont understand what is actually going on but try to replicate. Ive seen it in TV shows and movies aswell and that might be the place where most people get their misconceptions. 

[Farmer X]

There is a cheapo no-name honing steel in my kitchen. I've never tried my hand with it. I am horrible at free-hand sharpening, but for some inexplicable reason, I do okay stropping. My main difficulty is getting the strip of old belt to stop moving around.

[LoopCutter]

I have a couple heavy duty belts.
I keep the bu  CC Kyle on the belt loop it threw the buckle, rough side out.
Stick my foot into the loop, pull other end tight, and good to work pulling the blade in a drag motion on each side.

Some have shown in the field using a belt looped around a tree.

If you cut it to shorter length, glue it onto a sturdy surface.

[Rizio Il Ghiro]

Thanks, JowiiYoyo, not come across ceramic honing rods before - should be a bit easier than using a water stone as I’ve much more practice banked with using a steel - I’ve only ever needed to hone my Sabatiers in 30+ years of use and they always respond well to a couple of passes on a steel! 

[JowiiYoyo]

Thanks, JowiiYoyo, not come across ceramic honing rods before - should be a bit easier than using a water stone as I’ve much more practice banked with using a steel - I’ve only ever needed to hone my Sabatiers in 30+ years of use and they always respond well to a couple of passes on a steel! 

My pleasure Rizio!! 

[Farmer X]

If you cut it to shorter length, glue it onto a sturdy surface.

Once I find those pesky C-clamps, I'll do that!

[IMR4198]

  I carry a small ceramic rod with me in my belt pack.  Generally, just a little touch up will put the blade back where it should be.  This is a piece of industrial scrap.  Cost $0.  Best wishes.  G
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[JowiiYoyo]

  I carry a small ceramic rod with me in my belt pack.  Generally, just a little touch up will put the blade back where it should be.  This is a piece of industrial scrap.  Cost $0.  Best wishes.  G
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That is absolutely awesome. Im gonna have too try and find one of those pocketable honing rods 👀

[IMR4198]

    I don't know where to find any of the rods now.  They used to be common at flea markets.  Vendors usually had a box of them for $1 each.  New ceramic rods are very expensive.  I suppose a person could find a used ceramic sharpening rod and break it to length. Best wishes. G
 

[JowiiYoyo]

    I don't know where to find any of the rods now.  They used to be common at flea markets.  Vendors usually had a box of them for $1 each.  New ceramic rods are very expensive.  I suppose a person could find a used ceramic sharpening rod and break it to length. Best wishes. G
 

Yeaah breaking a bigger one into smaller pieces may actually be a good way to go about it 👌😁
Thanks 

[LoopCutter]

    I don't know where to find any of the rods now.  They used to be common at flea markets.  Vendors usually had a box of them for $1 each.  New ceramic rods are very expensive.  I suppose a person could find a used ceramic sharpening rod and break it to length. Best wishes. G
 

Do those rods have hole down the length of them?

If do, these were likely from ceramic heaters from days of old.   The heaters were fragile and would break if dropped.  The wire inside the ceramic tube had electricity conducted and would heat up the ceramic rods and fan would pull  the air through warming a space.( Or push)

I also have seen folk carry a fragment of a broken coffee mug or dish in a pack to pull a blade across to hone a blade if it became ragged.

I have this WorkSharp gadget.
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Has a course diamond plate one one side, a fine plate on the other, a ceramic rod that can be rotated with different surfaces on the edge side and a strip of leather on the other side for a strop.
Works great on a 4” or less knife to restore a wicked edge.   The ceramic side can work on longer blades as well.

[IMR4198]

   There is a hole down the length of it and it is threaded like a nut.  Best wishes.  G