PRESERVING THE EDGE
TRIMMING THE EDGE
To keep the knife on staying sharp, you can regularly “hone” (or re-touch) the edge of your knife. For that task you can use several different honing tools. The most common honing tools are ceramic honing bars, diamond honing bars and various honing bars made from steel.
Diamond is a very aggressive abrasive, so the edge from a diamond bar will be on the rougher side. Ceramic is more gentle and will produce a more finer edge, but it has less abrasive power than diamond does. A plain steel honing bar does not generally have any abrasive power and for the most part is almost useless with knives made from harder steels, like Japanese kitchen knives.
One efficient yet gentle way to hone a dull edge is to use a specially prepared denim strop. We are selling our own handmade 今 Kon Denim strops, that are perfect honing tools and can be used with virtually any edge. Our 今 Kon Denim strops are loaded with high quality honing compound and are handcrafted in our workshop in Helsinki, Finland.
In our webshop we are offering 今 Kon Denim strops, Kyocera Ceramic Honing bars and diamond honing bars. You can see our current selection of honing tools through this link.
