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April 29, 2018

How to hone a dull knife

J. Kenji López-Alt — back in 2010, when he worked in America's Test Kitchen for Cook's Illustrated — gives a lesson.

I was astonished at how much better my knives worked after honing them per his instructions.

I wish I'd learned this 50 years ago; better late than never.

April 29, 2018 at 10:01 AM | Permalink


This video talks of "honing" a knife, not "sharpening" a knife. The two processes do entirely different things. You see, a knife can have a sharp edge, but that sharp edge can become rolled because of soft steel (soft is not necessarily a bad thing) or just from hard use. You can hone a dull knife and you will have a well-honed dull knife. Sure, a well-honed dull knife will work better than a unhoned {sp.?} one. Also: trying to sharpen a rolled edge is cumbersome, inefficient, and removes an unnecessary amount of metal, shortening the life of the blade. A perfect edge often entails three processes: honing, sharpening, stropping - in that order.

Posted by: David Morgan | May 3, 2018 5:09:11 PM

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