How to Use a Knife Sharpener Rod

How to Use a Knife Sharpener Rod

Many of the quality knives lose their sharpness with time. The sharpening rod is the easiest way to retain sharpness. This knife sharpening rod removes a little bit of steel form the blade of the knife to sharpen it. Sharpening rod is simple to use but for a better result, the angle matters. To sharpen a knife using a sharpening rod 15 degrees of angle should be maintained. In the given article we will provide you with the steps required to be followed to sharpen the knife using a knife sharpening rod.

How to Use a Knife Sharpener Rod

Most of the rods are mostly for honing steel and are not designed for “high level” sharpening. But some of the high material rods can sharpen the knife to the desired level. The ceramic rod knife sharpener is more efficient for culinary knives while diamond coated roads are preferred for professional knives.

A culinary dull knife is used for cutting meat, chicken and tough stuff and requires only a few strokes against the sharpening rod to sharpen the knife. Generally, a sharpening rod is around 10 inches. These sharpening rods are suitable for all types of knives namely kitchen, households, sports or pocket knives. Presently carbon steel made knives with nickel chrome plating are more popular between the users.

How to Sharpen a Knife with a Rod

How to Sharpen a Knife with a Rod

Despite the popular belief, these sharpening rods required very little pressure. The sound plays a tricky role here. If a harsh rasping noise is created out of friction of rod and knives, it indicates that you are applying too much pressure on the knife. While a ringing sound indicates that very low pressure has been exerted on the rod.

One thing to be taken care of is that it should never bang the knife against the finger guard as it will damage the edge. Perhaps it is preferred that the angle between rod and knife should be 15 – degree.

The following method will help you to keep your knife sharp and working well over time with a sharpening rod –

  • The sharpening steel should be placed vertical and firm in the hand.
  • The tip of the blade should be placed pointed upward. Hold the rod in the other hand with the grip on the handle.
  • Move the blade against rod from lower part of the knife to its tip. The knife should be held at a 15 to 20 degree with a steel blade. The arm should be moved but not the wrist. The sharpening steel should hold at arm’s length on the front.
  • The motion of the knife should be finished by friction between the tip of the blade and the bottom of the steel. The same motion is required to be repeated on the other side of the blade also.
  • A perfect sharpening could be done within 20 – 30 strokes. But if regular sharpening of the knife is done it could be sharpened in 4-5 strokes.
  • The sharpening rod should be easy to use with handles to fit all the grips. After using it always clean it properly.
  • Always remember never push your knife too hard which leads to any miss- happening. Also non –woven cloths soaked with cooking oil will be a better option to clean the body of sharpening rod. If water is used for cleaning make sure that it is properly dry after before putting the rod back in the cabinet.
  • The extent of sharpness very much depends upon the material of the sharpening rod. Keep in mind that you need these sharpening rods if you have a vegetable cutting knife or meat cutting tough blade. A carbon steel alloy sharpening rod will be best for you. But it the knife has more wild use as for cutting wire, roads, etc then it is advisable to go for carbide or diamond finish rod.
  • Also always remember continuous use of sharpening rod for your knife will make your work more easily than some occasional use. To maintain the sharpness of your knife on a regular basis for the best result

Sharpness Testing for the Knife

After 20 – 30 strokes hold the process and test the sharpness of the knife. Take a piece of plain paper and cut it with the knife. If it does it smoothly then your work is done. A good sharp knife should easily cut the ribbon. A good quality knifes, made of steel and alloys hold sharpness for a good time. But a constant use dulls their edge sooner or later despite the material.

Final Verdict

Sharpening rod may not be the best home knife sharpener but it will give you the desired result for your culinary knives. So, if you are on a budget or do not have expertise in using knife sharpeners this is the best suited for your requirements. You can call these rods as beginner’s knife sharpening rod. So, do not throw your dull knives but invest in sharpening rods, to be efficient in terms of cost and continence.

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