Ceramic Honing Rod Reddit at Betty Selina blog

Ceramic Honing Rod Reddit. As the krupp's 4116 is highly abrasion resistant, i would consider the use of a fine ceramic rod — have the sieger longlife in mind — to get. Less load up when wet. I always recommend this for weekly maintenance. Looking into getting a better honing rod, and i see a lot of quality places seem to prefer ceramic rods over steel. If you want to minimize the amount of material removed between sharpenings, use a smooth metal honing rod. I use an idahone 10.5 fine ceramic sharpening/honing rod (1200 grit u.s.), and i've recently added the 10.5 coarse ceramic rod. If you're in the specific situation of being a line cook in a restaurant, or need to save. You simply can't stop and pull out strops and the like if your blade starts to lose it's. Clean with magic eraser (white melamine sponge) or green scouring pad. I developed a low opinion of honing rods from reading comments here but have heard some positive things about ceramic rods on carbon. I just recently tried sharpening my opinel (the carbone version) using a ceramic rod, and i had awesome results. I consider a ceramic rod essential in the kitchen.

If you want to minimize the amount of material removed between sharpenings, use a smooth metal honing rod. You simply can't stop and pull out strops and the like if your blade starts to lose it's. Looking into getting a better honing rod, and i see a lot of quality places seem to prefer ceramic rods over steel. I consider a ceramic rod essential in the kitchen. I developed a low opinion of honing rods from reading comments here but have heard some positive things about ceramic rods on carbon. I just recently tried sharpening my opinel (the carbone version) using a ceramic rod, and i had awesome results. If you're in the specific situation of being a line cook in a restaurant, or need to save. I always recommend this for weekly maintenance. As the krupp's 4116 is highly abrasion resistant, i would consider the use of a fine ceramic rod — have the sieger longlife in mind — to get. Clean with magic eraser (white melamine sponge) or green scouring pad.

Honing rod (sintered ruby, ceramic?) r/sharpening

Ceramic Honing Rod Reddit I consider a ceramic rod essential in the kitchen. Clean with magic eraser (white melamine sponge) or green scouring pad. Looking into getting a better honing rod, and i see a lot of quality places seem to prefer ceramic rods over steel. Less load up when wet. I developed a low opinion of honing rods from reading comments here but have heard some positive things about ceramic rods on carbon. As the krupp's 4116 is highly abrasion resistant, i would consider the use of a fine ceramic rod — have the sieger longlife in mind — to get. If you're in the specific situation of being a line cook in a restaurant, or need to save. You simply can't stop and pull out strops and the like if your blade starts to lose it's. I consider a ceramic rod essential in the kitchen. I always recommend this for weekly maintenance. If you want to minimize the amount of material removed between sharpenings, use a smooth metal honing rod. I use an idahone 10.5 fine ceramic sharpening/honing rod (1200 grit u.s.), and i've recently added the 10.5 coarse ceramic rod. I just recently tried sharpening my opinel (the carbone version) using a ceramic rod, and i had awesome results.