Ah, I guess, I do mean honing. She had one of those steel sticks to slide your knife along. Personally, I slide it through the ceramic side of one of these:
She did say all the honing was taking off more material, particularly because the steel of these cheap knives is so malleable. But the knife is so cheap, you can buy multiple before reaching the pricepoint of an expensive knife…
That is a sharpener, and a really shitty one at that. Those legit suck and ruin an edge. They work “fine” for at home cooking, but the way they create the edge, running parallel to the knife itself instead of perpendicular like a regular whetstone, makes the edge incredibly weak. It will start to dull after only a few cuts.
Honing doesn’t take off material from the blade itself, simply removes any burs of metal that have formed to prevent them from dulling the edge ( unless using a fancy ceramic or diamond dust one, then they will have a small sharpening effect) and bring the edge back into alignment.
Sharpening is the only thing that removes material from the blade itself due to using materials that are harder than the blade. Even cheap knives are made of stainless steel, which is what a regular honing rod is made from, so they won’t be doing any damage to the blade unless you’re being incredibly rough, which you should not be rough at all, so yea…
The sharpeners like that do a worse job than a good sharpening with a stone, but a better job than a half-assed sharpening with a stone (and really, which is more likely to happen on a weeknight?). I have knives from the restaurant, we used to get new ones weekly and send off last week’s to be sharpened, used a company Cozzini Knife Service - they aren’t designed to hold an edge as much as they are designed to be sharpenable. Have had one of them for almost 40 years now and I do run it through one of those pictured sharpeners pretty often if it’s not sharp sharp. Then wipe the edge, and hone, it works fine.
Ah, I guess, I do mean honing. She had one of those steel sticks to slide your knife along. Personally, I slide it through the ceramic side of one of these:
She did say all the honing was taking off more material, particularly because the steel of these cheap knives is so malleable. But the knife is so cheap, you can buy multiple before reaching the pricepoint of an expensive knife…
That is a sharpener, and a really shitty one at that. Those legit suck and ruin an edge. They work “fine” for at home cooking, but the way they create the edge, running parallel to the knife itself instead of perpendicular like a regular whetstone, makes the edge incredibly weak. It will start to dull after only a few cuts.
Honing doesn’t take off material from the blade itself, simply removes any burs of metal that have formed to prevent them from dulling the edge ( unless using a fancy ceramic or diamond dust one, then they will have a small sharpening effect) and bring the edge back into alignment.
Sharpening is the only thing that removes material from the blade itself due to using materials that are harder than the blade. Even cheap knives are made of stainless steel, which is what a regular honing rod is made from, so they won’t be doing any damage to the blade unless you’re being incredibly rough, which you should not be rough at all, so yea…
The sharpeners like that do a worse job than a good sharpening with a stone, but a better job than a half-assed sharpening with a stone (and really, which is more likely to happen on a weeknight?). I have knives from the restaurant, we used to get new ones weekly and send off last week’s to be sharpened, used a company Cozzini Knife Service - they aren’t designed to hold an edge as much as they are designed to be sharpenable. Have had one of them for almost 40 years now and I do run it through one of those pictured sharpeners pretty often if it’s not sharp sharp. Then wipe the edge, and hone, it works fine.