How to Clean Your Ceramic Honing Rod
0:49
How to Clean Your Ceramic Honing Rod
2.9K views5 months ago
YouTubeBarbell Quisine
@barbellquisine on Instagram: "Keep your knives sharp by keeping your honing rod clean. In this quick video, I show you how to clean your ceramic honing rod using simple things you already have in your kitchen. You’ll learn how to remove built up metal residue safely and keep your rod performing like new so your knives stay razor sharp as long as possible"
0:48
@barbellquisine on Instagram: "Keep your knives sharp by keeping your honing rod clean. In this quick video, I show you how to clean your ceramic honing rod using simple things you already have in your kitchen. You’ll learn how to remove built up metal residue safely and keep your rod performing like new so your knives stay razor sharp as long as possible"
1.2K views5 months ago
Instagrambarbellquisine
How To Clean a Honing Rod V2
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How To Clean a Honing Rod V2
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How To Clean Ceramic Knife Sharpeners?
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How To Clean Ceramic Knife Sharpeners?
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A honing rod is good for maintenance, but it’s not enough to restore true sharpness. #knifesharpener
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A honing rod is good for maintenance, but it’s not enough to restore true sharpness. #knifesharpener
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Learn how to sharpen a knife with a ceramic honing rod and how to chop chives #cookingchannel #chef
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YouTubeJosh Adamo
0:50
Honing rods: When to use them, how to use them, and why they’re not the same as sharpening. Keep your knives cutting clean and your prep effortless. If your knife still feels dull after honing, it’s time to hit the whetstone. Subscribe for more quick kitchen tips and join the newsletter for recipes and finishing touches that actually make a difference. | Barbell Quisine
206 views6 months ago
FacebookBarbell Quisine
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Chef Hacks: Sharpening Stone My knives are the inanimate loves of my life and as a commercial chef, you have to dedicate time (and money) sharpening your tools of trade. Using a ceramic/steel rod on a daily basis can keep your knives sharp but after a week, it still loses its edge which is why you should maintain it by sharpening it with a stone. The biggest sin for any chef is not to sharpen his/her knife regularly. You are inevitably punished for your laziness – blunt knives can’t cut as well
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