How to Sharpen a Knife, by J. Kenji López-Alt on YouTube. 1 min 32 s.
- Video length
- 1 min 32 s
- Time to do it
- 5 minutes
- Difficulty
- Easy
- Steps
- 7
What you need
Steps
Hold the honing rod upright with its tip resting firmly on a cutting board or folded towel so it cannot slip.
Grip the knife by the handle and place the heel of the blade against the rod at roughly a 20 degree angle.
Draw the blade down and across the rod so the edge moves from heel to tip in one smooth stroke.
Keep light pressure and let the edge, not the flat of the blade, contact the rod along its length.
Repeat the stroke 5 to 10 times on one side of the blade, keeping the same angle each pass.
Switch hands and repeat the same number of strokes on the other side of the blade.
Wipe the blade with a towel and test the edge on a tomato or sheet of paper.
Tips and common mistakes
A honing rod straightens the edge but does not remove metal, so use a whetstone or sharpener when honing stops helping.
Keep the angle steady; a wobbling wrist rounds the edge instead of aligning it.
Hone little and often rather than waiting until the knife is fully blunt.
Questions
Does a honing rod actually sharpen a knife?
It mainly realigns a rolled edge, which restores a sharp feel. For a truly dull or chipped blade you need a stone or a proper sharpener.
How often should I use the rod?
A few light passes before or after each cooking session is plenty for most home cooks.
Steel or ceramic rod?
Steel rods are fine for most kitchen knives. Ceramic rods remove a little metal and suit harder blades.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
