One of the biggest misconceptions is that the use of honing rod or Steel will sharpen your knife.
While the honing rod has a place in the kitchen, it won’t actually sharpen your knife.
Sharpening a knife involves creating an entirely new sharp edges on your blade.Read More
Honing: A honing steel basically pushes the edge of the knife back to the centre and straightens it.
Honing should be done often — some even hone before each use.
Sharpening: On the other hand, is a process where bits of the blade are ground and shaved off to produce a new, sharp edge!Read More
Start with a reliably flat surface, such as a piece of 1/2″ thick glass (with edges ground smooth).
Apply 100-grit, self-adhesive, wet-dry sandpaper and rub the wetted (or oiled) stone over it until flat.
Repeat with a few strokes on 400-grit paper to remove any course scratches.Read More
Full Demonstration of the EZESharp Blade Sharpener, sharpening a knife blade at a 20 degree angle.Read More
Small demonstration of a well used and very blunt kitchen knife that required some level of pressure applied to cut through a tomato. There was no visible edge on the knife and it was clearly well-rounded, you can see that there is a very defined edge on the blade once sharpened in the EZESharp BladeRead More