HOW TO
Use a Honing Rod for Japanese Knives
Like a Pro
Understanding Honing vs. Sharpening
Using a honing rod with Japanese knives requires careful consideration due to their harder steel and sharper edge angles compared to Western knives.
First, it's important to understand the difference between honing and sharpening.
Honing realigns a slightly misaligned edge without removing significant material. It's a maintenance step that helps keep your knife cutting cleanly and smoothly.
Sharpening, on the other hand, involves removing material from the blade to create a new edge. It's a more intensive process that should only be done when honing no longer restores cutting performance.
Japanese knives, often crafted from harder steel (typically between 60 and 64 HRC), behave differently than Western knives. Rather than the edge rolling over when used, Japanese blades are more prone to chipping. Because of this, traditional honing methods must be adjusted, and a careful, precise technique is essential to avoid damaging the blade.
Using a Ceramic Honing Rod Correctly
Ceramic honing rods offer several benefits when used with Japanese knives:
→ They are harder than most knife steels, making them ideal for realigning the harder steel edges of Japanese blades.
→ Fine-grit ceramic rods (around 1200–3000 grit) are particularly gentle, removing minimal material while maintaining a razor-sharp fringe.
When using a ceramic honing rod, technique matters more than speed.
Here's how to do it properly
Angle
Maintain a consistent angle matching the knife's original bevel. For Japanese knives, this is typically between 15 and 20 degrees. Precision is crucial—an incorrect angle can do more harm than good.
Pressure
Use only light pressure when honing. The knife's own weight should provide enough force. Pushing too hard can damage the delicate edge.
Strokes
Use smooth, controlled strokes and alternate sides after each pass. Avoid rapid, forceful movements. Think of honing as a meditative practice where consistency and control are key to success.
Hone Regularly
Use the honing steel before or after each use of your knife to maintain sharpness and delay the need for sharpening.
Taking your time ensures the knife edge stays aligned without introducing chips or unnecessary wear.
Knowing when and how often to use a honing rod is just as important as knowing the correct technique
Maintenance Tips for Honing Rod Use
Hone your knife only when you notice a decline in cutting performance. Over-honing can wear down the edge unnecessarily. Regular touch-ups maintain performance without shortening the life of the blade.
If your knife needs only a slight refresh, consider stropping with leather or using a fine-grit whetstone instead of a honing rod. These methods can gently bring back sharpness without any risk of over-honing.
At SharpEdge, we have all the sharpening tools and accessories necessary to keep your knives in top-notch shape from the comfort of your home. Whether you need sharpening stones (whetstones), truing stones to flatten them, honing rods, angle guide clips, leather strops, or any other tool, we’ve got you covered. Because a sharp knife is a safe knife—and keeping your fingers intact is kind of a big deal.
By using a honing rod correctly and with care, you'll keep your prized Japanese knives performing beautifully for years to come.
A Note on Traditional Steel Honing Rods
Why You Should Avoid Steel Honing Rods
Traditional grooved steel honing rods are commonly used in Western kitchens, and they work well for Western-style knives made from softer stainless steels (typically below 60 HRC). These rods help realign the edge quickly and are a durable, no-fuss maintenance tool in many professional kitchens.
However, for Japanese knives, steel rods are generally not recommended.
Here's why:
→ Steel rods can be softer than the knife's steel, which risks damaging your blade instead of maintaining it.
→ The aggressive texture of a steel rod may cause micro-chipping along the fine side of your knife.
→ Shorten their lifespan by stressing the edge or removing material unevenly.
For Japanese knives, a ceramic honing rod is a safer and more effective choice. Ceramic rods are harder than most knife steels and have a smoother surface that gently realigns the edge without damaging it—provided they are used with light pressure and a consistent angle.
If you're maintaining both Western and Japanese knives, it's worth keeping both types of rods in your kit—or choosing ceramic, which can serve as a middle ground with the right technique.
FAQs: Honing Rods
A honing rod doesn’t sharpen a knife by removing metal—it realigns the edge. Regular honing keeps your knife performing well between actual sharpenings.
Ideally, hone your knife before or after each use. Frequent honing maintains alignment and delays the need for sharpening.
No. A honing rod doesn't remove material or restore a dull edge. When your knife no longer feels sharp after honing, it's time for proper sharpening.
For most Japanese knives, maintain a 15–20° angle between the blade and the rod. Consistency is more important than perfection—use gentle pressure and smooth strokes.
The patina is a thin protective layer that forms on oxidized steel, preventing further oxidation. Rust, however, is a thicker, corrosive layer that accelerates deterioration. If you notice rust on the blade, you should remove it before using the knife.
Ceramic rods are harder and slightly abrasive—ideal for harder Japanese steels. Traditional grooved steel rods, on the other hand, are best for softer Western-style knives. They can be too soft or too aggressive for Japanese knives, potentially causing damage or micro-chipping.
