How to Use a Knife Sharpener Rod

If you ever bought a set of knives, they likely came with a sharpening or honing rod. Using it correctly keeps your blades sharper for a more extended period. You can even realign the blade of your knife by using the rod correctly.

You must hold the rod vertically and slide the knife down at an angle to do this. This step is essential for realigning the blade. Sharpening your knives regularly prevents the blade from damaging.

Multiple types of knife sharpeners are available, but not everyone knows how to use them properly. As a result, they cannot utilize the blade to its full potential. If you are learning to sharpen a knife, you are most likely using a honing rod or a pull-through sharpener.

What is a Sharpening Rod or Sharpening Steel?

A sharpening rod, called sharpening or honing steel, is made of ceramic, steel, or diamond-coated steel. It helps restore the sharpness of a blade or knife’s dull edges.

The non-abrasive sharpening rods include smooth ceramic or ribbed steel ones. They remove small amounts of metal from your knife through adhesive wear. While using, hold the rod at a slightly higher angle than the blade bevel to make a micro-bevel.

To use a sharpening rod, start by placing the base of your blade against the steel. Slide the knife away from you in a downward direction. Move it diagonally, making sure that the steel stays still. Hold the blade at a 20° angle and repeat the process on the other side. Do this five to ten times on both sides.

To correctly sharpen your knife, follow these steps:

Part 1- Position Your Tools

Positioning your knife sharpener rod correctly is best for desirable outcomes. Follow these steps to do so.

1. Holding the sharpening rod/steel on your work surface: Position the sharpening rod/steel so its tip faces downward on your work surface. Hold the handle securely with your non-dominant hand. Also, make sure that the guard protects it at the top.
   (NOTE: Make sure the rod/steel is entirely vertical and pressed firmly against the surface.  This helps avoid sliding when you sharpen/ hone the knife.)
   
2. Holding the sharpening rod at arm’s length: Hold the sharpening rod at arm’s length in front of you. This is important for safety purposes. This distance ensures the blade will not reach you even if the steel slips, which is a great way to prevent any potential injury.
3. Positioning the knife blade against the rod: Position the blade against the sharpening/honing rod. Place the bottom of the knife near the handle on top of the rod, as if cutting the sharpening rod. This is done to ensure that the sharpening starting position is correct.
4. The knife should be placed at a 15 to 20-degree angle. Place the knife blade at an angle between 15 to 20 degrees. You can lower the angle to get a sharper edge or increase it for durability. Adjust the angle according to your cutting requirements.
   

Part 2- Sharpen or Hone the Knife

2. keep the sharpening/honing steel vertically to sharpen the other side. Place the heel of the blade on the opposite side of the knife. It must be placed near the top. Apply light pressure and then slide the blade down the sharpening rod

1. Draw the blade down the honing steel by moving it towards you. The angle of the knife should remain consistent as you are driving it. The tip of the knife should reach the base of the steel. 
   (NOTE: You must apply light pressure, be careful, and move slowly to avoid cutting yourself.

2. keep the sharpening/honing steel vertically to sharpen the other side. Place the heel of the blade on the opposite side of the knife. It must be placed near the top. Apply light pressure and then slide the blade down the sharpening rod.

3. Sharpen both sides of the knife 5 or 10 times. Hone/Sharpen each side of the knife blade 5 to 10 times. Depending upon the dullness or hardness of your knife, run each side of the blade down the sharpening rod about 5 to 10 times. 
   You can either sharpen/hone one side of the blade before switching or sharpening the sides. However, you must ensure that both sides are sharpened/honed equally.

4. Check if the knife is sharp enough. If you are still not able to cut properly with your knife after sharpening it, there is a possibility that the blade is too dull or damaged. 
   You can use a sharpening stone or an electric sharpener to eliminate this problem. Additionally, you can also have them sharpened professionally.

Ending Note

A knife sharpener rod is made from high-carbon stainless steel. It is designed to handle heavy and continuous use. Some sharpening rods also include a chrome coating. This helps improve your blade’s durability and saves it from rusting away. It has a user-friendly design that prioritizes the safety of its users. The smooth surfaces protect your hands from any harm.

The sharpening rod has a strong, ergonomically designed handle that provides a comfortable and secure grip. It is a handy tool ideal for various kitchen and household tasks.