Culinary instructor and professional chef Frank Proto demonstrates how to use a honing steel to keep your kitchen cutlery razor sharp.
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– Grab the steel in
your non-dominant hand. It has a little guard here
so you don’t cut yourself. So basically you’re gonna
run it over the steel at about a 20-degree angle. You’re gonna need your protractor, kids. You want to put just enough
pressure that the knife is pushing against the
steel down on each side, and that’ll give us a nice tuned-up edge. If you’re not comfortable like that, you could do it away from you. And if you’re not comfortable
like that, you can put it on the table and do it here like this. So you have three different
options on how you can use the honing steel. Whenever I set my culinary station up, my steel would always be here, and every five to 10 minutes I take it, run my knife over the
steel and put it back.
42 Comments
that sound always makes me cringe 😅
Literally didn’t have the money for culinary school.. literally never needed it thanks to you frank 🫂❤️
Honing is just straightening the already existent edge on the knife. If it's a dull knife it won't do much. Use a whetstone to actually sharpen, that will change your life
I started "honing" knives when I was 15. Never a cut. Never an injury. No, it is not sharpening, but the alignment factor goes a long way. Look at a blade under a microscope after use, then after honing. It is a visible difference.
5-10mins wtf lol
90% of the time, your knife needs to be honed, not sharpened. For about 30 seconds properly.
Is that a “global” brand knife?
Great advice! That even helps cheaper knives…. no serrated though…
👍
🎉🎉🎉🎉🎉
Is there ever a chance of metal shavings remaining on the knife or powder
I like that Frank doesn’t bish-bash-bosh hone like you see celebrity chef do. Sure, they can go that fast because they’ve done it so often but that generally weakens the edge and wears the blade out quicker. They can afford new knife on a whim.
Just make 1/2 dozen easy strokes on each side and your fine. (I’m not a chef, I’m a butcher, but I take knife care just as seriously).
Even though I know I won't cut myself, I don't really like honing the knife towards my hand. Always do it away
Great. I still don’t see what 20 degrees looks like. “Get out your protractor” is arrogant and insider-ish.
does this actually do anything?
Just sharpen your knives
Thank You for the Honing demo !
how about a recommendation for high carbon German steel knife. Amazon has all kinds of rods but they call them sharpening rods. What is the best brand of honing rod?
Absolutely No no, this is global, their grind is 15 degree. And only used ceramic honing rod. Come on chef, you better stay with German knives.
You want to go ahead and wash the knife each time it touches the honing stick
I know you are joking about a protractor but how do I figure out the angle?
He has to use it so much because it's ruining the edge.
this doesn’t actually hone anything..
He got the herpes… and making people food 😂
Whats diff between ceramic and steel and diamond rods?
This actually does nothing
This is terrible advice. Stand the honing rod on the counter top, way less movement…
Kanye West sucks!
Honing rods do nothing but straighten a burr if improperly sharpened. And the way he's using it cutting forward will just dull your knife more.
Definitely use a strop after honing. Yeah, honing is for straightening burrs, but if you've got burrs, you've also got small bits that are likely to break off or loosen in the honing. It's not even worth your time to hone. Just sharpen when you have the time, and if you don't, then use a backup knife until you have time.
oh, that's a honing steel. I thought that's a roast skewer. It just came with the roasting tools and never knew its purpose
I listened to this on loop 263 times while sharpening a knife.
Super
Ceramic and diamond steel.
My finger can confirm that one can cut themselves despite the honing rod having a (LOL) guard.
I like to wash my steel and my knife after I sharpen it so no microscopic pieces of steel get in my food. You should always wash your knife after you sharpen it and the second way it works for one side, but unless you’re ambidextrous is not smart to sharpen with emotion with the blade pointing towards your stomach and to put it underneath is really uncomfortable and difficult. I’ve never tried it with the steel on the table, but I just wanted to see if I was doing it correctly because I’ve seen people do it where they’re like just using their wrists and swinging the knife down the sides of the steel I’ve seen people do it what looks like multiple different ways but the same way like you showed the first way, but people have different styles of going about it some people use a lot of wrist. Some people keep their wrist straight and use a forearm motion, but you should always wash your knife in your steel after every time you sharpen the blade because with cheap knives the steals probably gonna be harder than the blade in with expensive knives, the blade probably gonna be harder than the steel
Unfortunately, this does nothing on a properly sharpened knife. It only realigns the burr, something a knife shouldn't have.
Too much pressure and too fast.
This was not helpful at all
I'll just keep using my DMT Stone, and leather strops…. I suck at a honing rod 🤣
Thanks, I've been doing it backwards this whole time. Much better edge now.
Can i use this thing on a condor machete or do i need something else ?