• 25 cm stainless steel honing rod with black pakkawood accent.
  • 25 cm stainless steel honing rod with black pakkawood accent.
  • 25 cm stainless steel honing rod with black pakkawood accent.
  • 25 cm stainless steel honing rod with black pakkawood accent.
  • 25 cm stainless steel honing rod with black pakkawood accent.
  • 25 cm stainless steel honing rod with black pakkawood accent.
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300,000+ knives sold
25 cm rod
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Honing Steel Knife Sharpener

Honing Steel Knife Sharpener - 25 cm rod
€50.00
€50.00
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Description

Just like how it takes a diamond to cut a diamond, it takes a very hard steel to hone a steel blade.

  • Forged from rust-resistant, high-carbon steel
  • Keeps knives razor-sharp in seconds
  • Protective finger guard for maximum safety
  • Pointed tip rod for stability
  • Magnetic

Specifications
Total length
37,3 cm (14")
Weight
331 g (11.7 oz)
Rod length
25 cm (9")
Guided honing angle
15 degrees
Rod materialç
#75 carbon steel
Rod hardness
HRC 65 +/- 1
Handle Material
Pakkawood

Heads up: Orders outside the EU & USA may be subject to local customs duties.

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Characteristics

  • #70 Carbon Steel

    Just like how it takes a diamond to cut a diamond, it takes a very hard steel to hone a steel blade.
    At HRC 65, the KOTAI honing steel can fix even the hardest steel alloys in just a few strokes.

  • Honing vs. Sharpening

    Honing realigns the blade edge in just a few strokes, while sharpening removes the dull edge to create a new, sharp one.
    Use the honing steel for weekly maintenance and use the whetstone to restore the blade's edge when sharpening becomes necessary.

  • Get The Angle Right

    To help you hone your blade at the correct angle, the finger guard features a built-in 15˚ guide.

A dull blade is harder to control and risks slipping, increasing the chances of injuring your fingers.

A good honing steel will help you realign your knife’s edge to make cooking safer, faster and more enjoyable.

Thanks to the hard steel used in making KOTAI knives, they only require honing every week or so, depending on use.

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CHEF TESTIMONIALS

In professional kitchens

Your questions, answered

How do I choose my honing rod?

To choose the right honing rod, first look at its HRC hardness: it should be higher than that of your kitchen knives.

For example, KOTAI knives have an HRC hardness ranging from 57 to 61 ±1, while the KOTAI honing rod is 65 ±1.

Also consider safety, with a protective guard and a comfortable grip.→ Sharpening and honing.

How often should I hone my knives?

A professional who spends several hours a day in the kitchen hones their knives every 2 to 3 days. However, a home cook who prepares meals daily for their family can simply sharpen their knives once a month, and it only takes a few seconds.

→ Sharpening and honing.

What is the difference between honing and sharpening?

Honing (with a honing rod) takes just a few seconds and involves realigning the edge of the blade to restore its sharpness.Sharpening (with a whetstone or oil stone) takes more time and involves creating a new edge on a dull blade. The results last longer than simple honing with a rod, but it doesn’t need to be done often.

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