Description
Between sharpenings an edge does not so much dull as fold – microscopically, to one side – and a honing rod stands it upright again. Steel rods do this crudely; this fine ceramic rod does it gently, realigning the edge without tearing steel away, which suits hard Japanese-style blades that chip under coarse honing.
Eight light strokes per side before you cook – the whole ritual takes fifteen seconds and multiplies the time between stone sessions by three or four. The 260 mm rod covers even our longest slicer, and the dark steel handle hangs from a leather loop by the strip where you will actually use it.
