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Old 10-12-2008, 07:09 PM   #1
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Honing questions...

First off, I'm no knife expert nor care to be...
I have a set of Henkels I love.
I'm using an old hone from my gramma. Cheapie I'm sure.
Do they go dull? It works, I think its 40 years old.

Also, how often should I be honing? Dh says every use. My brother has the same knives and I can get cut just looking at his....

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Old 10-12-2008, 07:54 PM   #2
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Does the hone go dull? No. You can use it forever.

DH is right. You should use it before every time you use your knives for optimum performance. It is not the end of the world if you do not, but it is an easy and quick thing to help maintain your edges.
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Old 10-12-2008, 07:56 PM   #3
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Oh man GB, really, did you have to tell me he was right AGAIN?!?!?!

Thanks :)
I figured he was right anyway, it's his weekend to be and he's on a roll......
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Old 10-12-2008, 07:58 PM   #4
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Old 10-12-2008, 08:30 PM   #5
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Quote:
Originally Posted by suziquzie View Post
First off, I'm no knife expert nor care to be...
I have a set of Henkels I love.
I'm using an old hone from my gramma. Cheapie I'm sure.
Do they go dull? It works, I think its 40 years old.

Also, how often should I be honing? Dh says every use. My brother has the same knives and I can get cut just looking at his....
Assuming your steel (hone) is a grooved steel steel (repitition required): You said "Do they go dull?" Are you asking about the knives or did you mean the singular referring to the steel itself? If it is the steel, it won't dull for a long long time. It is nothing more than a highly hardened file - those grooves you know. The steel is much harder than your knives. You hone or sharpen when the knives fail to cut as you require. That's it.
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Old 10-12-2008, 08:31 PM   #6
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yup I meant does the hone go dull or lose its sharpening ability.
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Old 10-12-2008, 10:11 PM   #7
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I also have learned to sharpen before each use, and I am happier with the results when I do. But I have Chicago Cutlery, not Henkels. Would love to have a set of them, not that the Chicago Cutlery is bad, they are good for the price.
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Old 10-12-2008, 10:15 PM   #8
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I have Henckels and I use the hone every time I wash and put away my knives. It just takes a few seconds and the knives are at their best the next time you need them.
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Old 10-14-2008, 03:22 AM   #9
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Quote:
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Also, how often should I be honing? Dh says every use. My brother has the same knives and I can get cut just looking at his....
Maybe in a home kitchen you can hone before every use, but I've never seen that done in a restaurant kitchen.

Most chefs will hone the knives they're going to use at the start of a shift and then hone again if the edge feels as though its going dull. In a normal 12 hour shift I'll hone my chef's knife which I use for most of my cutting no more than 3 times.
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Old 10-14-2008, 05:15 AM   #10
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My hone, I call it a "steel", is not grooved, it is smooth. I use it, before cutting.

I am not sure if smooth is better/worse than grooved. It was in the cupboard when I bought the house. It's long, about a foot.

I also have Henkles, love 'em.
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