a honing rod for Japanese knives.

In order that the Japanese kitchen knife is well used, it is necessary that it is re-sharpened by a specialist. But many find it difficult to find the right tool. Hereafter, it’s better if you buy a honing rod for Japanese knives.

What is Honing Rod For Japanese Knives?

A Honing Rod For Japanese Knives is a rod used to “sharpen” knives. The term “honing steel” is a misnomer, since it doesn’t sharpen the knife at all. However, when properly used, it does straighten the edge of the knife

A honing steel is an essential tool for any kitchen, whether you are using Japanese or Western knives. While whetstones can be used to sharpen your knife, they take considerable time and effort. Honing steel takes just a minute or two to use and will keep your knives in top condition throughout their lifetime.

The Japanese whetstone system is often too time-consuming and can sometimes be too difficult to use for some people. That is why there are different kinds of sharpening systems such as the Honing Rod For Japanese Knives System which is designed for easy maintenance of your knife without any hassle.

10 Best Honing Rods For Japanese Knives

1. Mercer Culinary Ceramic Rod Knife Honing Steel

This might be a bit more expensive than your run-of-the-mill honing rod, but it’s designed specifically for Japanese knives and the results are exceptional. The 12-inch ceramic rod has a black polypropylene handle that’s contoured for easy handling and security in the hand. Its high-quality design means you can hone your knives with ease and keep them in top condition for longer. The plastic end cap also doubles as a blade guard so you can rest easy knowing your hands are safe even when the knife is stored without its cover.

Honing Rod For Japanese Knives is specifically made for Japanese knives and the results are perfect. To aid you in honing your knife, the ceramic rod also has hollow needle-like tips on both sides. These help to provide better contact between steel and knife-edge for greater sharpening ability and durability. You can hone just one side at a time or both at the same time in order to achieve different degrees of sharpness. This rod is of high quality so it’s super durable; you’ll be able to use it over and over again without any issues.

What we liked:

  • Made specifically for Japanese knives
  • Durable and has a lifetime guarantee
  • Easy to hone both sides – The plastic end cap doubles as a blade guard so you can rest easy
  • Hollow needle-like tips on both sides provide better contact between steel and edge

2. Shun TDM0790 Premier Combination Honing Steel

Shun TDM0790 Premier Combination Honing Steel maintains blade between professional sharpening. The combination honing steel features a smooth surface for every day honing and a micro-ribbed surface for weekly maintenance. A walnut laminated PakkaWood D-shaped handle provides maximum comfort and security. To hone, place the steel tip down on a sturdy surface, gently pull the blade down from the heel to tip 3-4 times and repeat on the other side. Clean with a damp cloth and let air dry. Hand wash only. Limited lifetime warranty.

What we liked:

  • Smoothes and hones the blade with precision
  • Made of 100% rust free material
  • Perfect for Japanese knives, Asian knives and European style blades
  • Sharpens each side two times before changing sides
  • Comes with a 100% satisfaction guarantee
  • Safe to use with your favorite honing liquid

3. Shun Classic Combination Honing Steel

This is the best honing rod for Japanese knives. The Shun Classic Combination Honing Steel hones your knife, straightening the microscopic teeth on the edge of your blade, allowing you to shop more efficiently. The Shun Classic Combination Honing Steel will be as reliable as its namesake, crafted with a gorgeous PakkaWood handle that matches other Shun Classic series knives. As such, it’s an essential part of any kitchen arsenal and will look stunning when housed in a magnetic wall strip like this one.

The 9-inch stainless steel rod is crafted with two honing surfaces: a smooth surface for everyday care, and a micro-ribbed surface suitable for weekly care. This honing rod is fantastic because it bends each time you use it so that the sharp edge of your knife always comes into contact with food during preparation. Shun’s hard incredibly sharp steel blades mean that maintenance is only required about once a week as opposed to after every use with lower quality knives (that have duller edges).

What we liked:

  • Easy to use, secure and durable handle
  • Safe to use on your favorite honing liquids
  • Offers two honing surfaces for precision honed knives
  • Will look stunning when housed in a magnetic wall strip like this one

4. WÜSTHOF 10″ Sharpening Steel

The WÜSTHOF 10″ Sharpening Steel, which is made of high-carbon steel, can hone your knives much more thoroughly than a ceramic hone. As such, you’re more likely to get a razor-sharp edge on your knife. It’s also less susceptible to chipping—and it may even eliminate those unsightly microchips on the blade.

A big plus? This sharpener doubles as a honer, and can be used often to keep your knife sharp—just use gentle pressure and slow strokes in alternating directions for an evenly sharpened edge. Even better? This model comes with a lifetime warranty.

What we liked:

  • Durable, beautiful and affordable
  • Does not need oil like the ceramic hone
  • Abrasive enough to sharpen each side of the knife 5 times before changing sides.
  • Can be used as a honer as opposed to just a sharpener
  • No water or towels are needed to clean this hone
  • Perfect for Japanese knives, Asian knives and European style blades
  • Lifetime warranty

5. Mac Knife Ceramic Honing Rod

The Black Ceramic Honing Rod from Mac Knives is the best way to keep your Mac knives in great condition. The rod quickly refreshes the edges of your knife without removing any steel or changing the shape of your knife edge. And unlike cheaper ceramic rods, Mac’s Black Ceramic is harder than both white ceramic and steel, so it lasts longer and will not rust.

What we liked:

  • Easy to clean and safe to use/store
  • Can be used in the dishwasher and will not rust; durable lifetime warranty
  • Made in Japan; weight 2.6 oz
  • Provides an even, fine edge

6. Shun Kanso 9-Inch Combination Honing Steel

In order to maintain its precision cutlery edge for longer, a knife needs honing once or twice a week. Due to the hardness of the steel used in Shun products regular honing is not needed as much as with European knives. The Kanso Combination Honing Steel has two surfaces: a smoother surface for day-to-day honing and a micro-ribbed surface for weekly maintenance honing. Use the smooth surface in between sharpening to realign your blade’s cutting edge and use the micro-ribbed surface once or twice a month when you notice your blade taking more effort to cut through food.

What we liked:

  • Excellent manufacturing
  • Soft Honing Surface
  • Sharper than the common ceramic hone
  • Sharpens each side two times before changing sides
  • Will look stunning when housed in a magnetic wall strip like this one
  • Lifetime warranty

7. Victorinox Swiss Army Cutlery Swiss Classic Fibrox Honing Steel

Victorinox Swiss Army Cutlery Swiss Classic Fibrox Honing Steel is a great choice if you’re looking for something rugged that gets the job done. Victorinox is the original cutlery company, with more than 100 years of experience in making high-quality knives. It’s designed to maintain sharpness and increase the strength and stain resistance of your knives. It’s also rust-resistant, so you won’t have to worry about it corroding over time.

What we liked:

  • A traditional honer that creates a straight edge, sharpens and hones the blade
  • Easy to use and convenient with its signature red handle; safe to use with your favorite honing liquids
  • Perfect for Japanese knives, Asian knives and European style blades
  • Creates an even, fine edge that makes it safer to use your knife
  • Lifetime guarantee on the steel

8. UltraSource Honing Steel, Coarse, 10″

This sharpener steel is coarse. Choose UltraSource Honing Steel, Coarse, 10″ design for blunt knives that require a new edge. A must-have for professional butchers, chefs, food processors, and anyone else using knives all day that need consistent resharpening. A sharpening steel coarse is used to reshape or realign the edge on knives. Stainless steel ring can be used to hang on wall hooks or attach to your belt to eliminate dropping. The durable poly handle features a built-in hilt to protect fingers from slipping onto sharpening surfaces. The sharpener has a 10″ long sharpening rod for excellent leverage when straightening blade edges and a special grooved design holds the knife at a proper 20-degree angle when in use.

What we liked:

  • Durable and functional
  • Coarse steel design and a built-in hilt protects fingers from slipping
  • Great for professional butchers, chefs, food processors, and anyone else using knives
  • Stainless steel ring can be used to hang on wall hooks or attach to your belt to eliminate dropping
  • Lifetime guarantee on the steel

9. Mercer Culinary Ceramic Rod Knife Honing Steel

This is a well-rated ceramic rod that will keep your knives sharp.

The Mercer Culinary Ceramic Rod Knife Honing Steel provides you with an easy to grip handle and a durable ceramic rod so you can take care of blades quickly. Its overall length measures 18 inches, and it should be cleaned by hand when needed.

If you are looking for a good honing steel to maintain your knife edge on the cheap, this is your best bet.

What we liked:

  • Great quality and even better price point; measures 18 inches
  • Hand wash recommended; Safe to use
  • Great for kitchen, butcher and chef knives; Japanese knives, Asian knives and European style blades

10. Kai Pro Kitchen Knives Honing Steel

The Kai Pro Kitchen Knives Honing Steel is a great honing steel for chefs and even beginners. This honing steel has an integrated angle guide that makes it easy to hone your knife at the correct angle every time. It has both a smooth and micro-ribbed surface, which means that you can choose how you want to hone your knife (whether it be with or without some resistance). The handle can be used by both left-handed and right handed people; it is contoured to fit comfortably in your hand no matter what hand you use. It’s also made of TPE, which will keep you from slipping up when using this honing rod.

This honing rod is made of stainless steel and has a good weight that helps get the job done without being too heavy.

What we liked:

  • Perfect for Japanese knives, Asian knives and European style blades
  • Easy to use and convenient with its contoured handle; weighs 2.7 oz
  • Safe to use with your favorite honing liquids
  • Creates an even, fine edge that makes it safer to use your knife
  • Can be used in the dishwasher and will not rust; Lifetime warranty on the steel.

Feature To Look For When Buying A Honing Rod For Japanese Knives

Honing Rod For Japanese Knives are known for their sharpness and long-lasting edge. However, to maintain that edge, there are specific honing rods that can maintain the sharpness of your Japanese knives.

The main difference between a regular chef’s knife and a Japanese knife is that the latter tend to use harder steel. This means that sharpening stones are usually the best way to sharpen them. Honing rods, on the other hand, are used more for everyday maintenance of your knife’s blade.

However, some people do prefer a honing rod over a sharpening stone because they think it’s easier to use than a stone. If you happen to be one of those people, here are some things you should look at when buying a honing rod for your Japanese knife:

1. Material

Honing Rod For Japanese Knives usually come in stainless steel or ceramic. Stainless steel may seem like the preferred material but this actually depends on how often you’ll be using the rod and what type of knife you own. If you want something affordable and straightforward then go for stainless steel but if you want something that will last longer then go for ceramic.

2. Coarseness

The coarseness of your honing rod is important when it comes to maintaining your blade. The coarse surface of your rod can be used as a sharpener but ideally, it should only be used to remove any chips or burrs on your blade. But this doesn’t mean that you won’t need a sharpener since you will still need one to get that razor-sharp edge back using it with your honing rod.

This means that if you have a dull blade then simply using a honing rod won’t do anything to improve its sharpness. Also, when purchasing a honing rod, make sure that it has different levels of coarseness so you can use the right one depending on your knife’s condition. Also, check if the coarseness is uniform throughout the entire length of the rod because this will ensure better results.

3. Size

The size of the Honing Rod For Japanese Knives also matters because it determines how much space you have to work with when sharpening a knife. As you sharpen, you push the blade towards the honing rod. A shorter rod gives you room to wiggle and turn the knife as you go down the edge.

This helps prevent gouging or nicking of your blade but also leaves more metal in between each pass. Having more metal left between passes means your knife is less likely to become worn out but it also makes it take longer to sharpen each section of your blade (a long sharpening job).

4. Handle

Most people who use Honing Rod For Japanese Knives find that they prefer a wooden handle over other materials. This is because the wood feels good in their hands and provides the perfect amount of grip.

5. Steel Type

There are many different types of steel used for honing rods, each with its own benefits and downsides. Softer steel, such as carbon steel or stainless, will not damage your knife but may dull it over time whereas harder steels such as ceramic may last longer but can hurt your blade if you’re not careful.

FAQs

1. What length honing rod should I get?

The Honing Rod For Japanese Knives length you choose will depend on the size of your knives. In general, for a chef’s knife, you should choose a 12″ to 14″ honing rod. For a paring knife, go with an 8″ rod.

2. Do I need a honing rod?

Like most kitchen tools, you do not need a Honing Rod For Japanese Knives to have sharp knives. However, they’re very useful if you want to extend the life of your knives and make them easier to keep sharp.

3. How do I use a knife sharpening steel?

Honing Rod For Japanese Knives firmly in one hand. Hold the handle of the knife firmly in your other hand. Set the edge of the knife blade against the steel at a 15-20 degree angle. (See our guide to angles). Use light pressure to pull the blade along the length of the steel rod in one smooth stroke. Sharpen both sides of the blade evenly.

4. How often should I sharpen my knives and with what tool?

Sharpening can be done with a whetstone, an electric sharpener or Honing Rod For Japanese Knives, like this one. A whetstone is great for putting an edge on even very dulled knives and is worth investing in if you have lots of knives to sharpen regularly.

If you’re just looking to maintain already sharpened blades, however, we recommend either an electric sharpener or a honing rod. We prefer honing rods because they don’t leave behind grit and they’re easy to use while cooking (we’ll show you how below). Electric sharpeners tend to be expensive and can leave your knives with a rough edge that requires further honing before use.

5. What’s the difference between the “Western” and “Japanese” styles?

Western knives are heavier and larger than their Japanese counterparts. They also have thicker blades that typically taper to a point. This makes the tip of the knife quite strong and good for piercing through bones or vegetables.

Honing Rod For Japanese Knives are lighter and smaller with blades that are thinner and not tapered. This makes them better suited for slicing delicate foods like fish or vegetables.

Conclusion

If you are a big seafood lover who loves to cook in your kitchen, you will definitely find no harm in getting yourself the best Honing Rod For Japanese Knives. It is a handy tool that can help you achieve professional-quality outcomes every time!

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