Calling all Hone Knife Sharpener…

[Alan Brice]

I had a half hour to kill today. I unwrapped my Hone to just get a feel for it. Only used the #1000. My knives are in really good shape. I brightened up the little paring then my chef's n finally a Russell briskie slicer.
The Hone works extremely fast. It does produce a bit of dust with no pressure. When I get some time I will pull out some older more abused slicers. I really like this thing! Spot on with an easy setup.

[GolfGeezer]

Got mine this morning. I decided to try/learn it on a pocket knife I got as a gift 21 years ago which I use to open packages, and a really inexpensive chef knife that I use all the time. The pocket knife, blade about 3” long, was really tough mainly because there is very little length to stroke the discs across. It still got the job done.

the chef knife highlighted what Michael_in_TX stated about thin knives - you really have to watch the pressure you use to roll the Hone along the knife as it will flex a thin blade like this one has. Next knife will be my Misen chef’s knife, a much more substantial blade and 15* - probably just use the 1000 grit or 3000 ceramic on that as it is really sharp already.

Bottom line - very easy to setup, use and clean. Very easy to change discs. I’ve decided to order the angle block extension to handle my slicers as it will reduce the flexing of long, thin blades.

[Michael_in_TX]

Another thing I've made myself check is to make sure the knife is fully in contact with the countertop. These magnets are quite strong and one can easily inadvertently get a knife at an angle without realizing it.

[GolfGeezer]

The trick part, for me, is sharpening/honing boning and filet knives. No way to have them anchored on the countertop. The nice thing about the Hone is the lip on the angle block to overcome this limitation that most of the other rolling gizmos face.

[Karon Adams]

I bought the Hone for my Secret Santa and one for myself based on a few reviews of rolling sharpeners. I chose the hone for the multiple discs and because the reviews discussed the magnet strength.

After receiving mine, I have to agree on the magnets. Once the knife is on the base, it's not going anywhere.

the small base does leave longer knives able to flex. correctable with the extension base but I didn't have that when I first used it. so, I let the knife flex slightly and just allowed the roll to move in an arc to follow the flex. the tips of my knives were sharpened just fine.

I made Marinara today. when I took out my newly sharpened knife for my onions, it was like going through soft butter. Fine dice nearly effortless and tearless. I don't think my Shun was this sharp when I first purchased.

They say nothing is foolproof to a sufficiently talented fool. I consider myself QUITE talented, but this may be my match. I have other sharpeners. None so uncomplicated as the roller sharpeners. with every other sharpening system, you want to do all your knives at once because it is a PROCESS. takes as long to set up and prep as it does to actually address the knife. Not with this. I like that I can clean up a knife in just a few minutes and almost no set up, mess or clean up.

I will be adding the pro kit to my arsenal. the steps of grit will mean that the finer grit disc will last longer. the smaller the steps between grit, the longer your finer grit discs will last.

This was one of my Christmas Presents to me. this and a marble board for pastry.

Happy Cooking, folks!

[Panhead John]

I just got my Hone today Karon. Thanks for the review and info! A few weeks ago I had my Wusthof knives professionally sharpened but can’t wait to try it out on them down the road. In the meantime I’ve got a couple of old knives in the junk drawer and I’ll probably test it out on them tomorrow.

[Michael_in_TX]

I use your gift nearly every day. (And I do see your vase every day!)

[jjdbike]

Hello all,

I'm excited that I found this thread! I've needed to up my sharpening game for years. My go to has been the two stage "Global Ceramic Water Sharpener". It's okay. I take good care of my knives and it keeps them just sharp enough, though definitely not razor sharp. Also not sufficient for fine delicate work like slicing sashimi.

I believe that I am sold on the Hone. I know that I need the extension. Why do I need the ceramic dice and vertical leather stropping disc? In other words, what are their purposes?

Respectfully,
JD

[GolfGeezer]

jjdbike You don't "need" them, but I would highly recommend at least the ceramic disk. While the delivered #400 and #1000 grit discs do a decent job, the ceramic disc (#3000 grit) adds a honing finish that takes the edge of the knife to a really fine edge.

I added the #200, #700, #2000 and vertical leather discs as well as the extension. I am not quite sold on the benefit of the leather stropping step, nor the #200 (their most coarse grit level), but the other two provide a decent progression and have really helped me rescue some abused blades.

Again, those lower grits are when you need to recover a blade that is severely dull. Once you get a good edge, using the #1000 disc (it has a number 2 on it - Hone should have stuck with the grit numbering for all of them in IMO) and then the ceramic disc will be all you essentially need to maintain your knives. A couple of back and forth passes with them will restore or keep a blade in excellent shape.

[jjdbike]

jjdbike You don't "need" them, but I would highly recommend at least the ceramic disk. While the delivered #400 and #1000 grit discs do a decent job, the ceramic disc (#3000 grit) adds a honing finish that takes the edge of the knife to a really fine edge.

I added the #200, #700, #2000 and vertical leather discs as well as he extension. I am not quite sold on the benefit of the leather stropping step, nor the #200 (their most coarse grit level), but the other two provide a decent progression and have really helped me rescue some abused blades.

Again, those lower grits are when you need to recover a blade that is severely dull. Once you get a good edge, using the #1000 disc (it has a number 2 on it - Hone should have stuck with the grit numbering for all of them in IMO) and then the ceramic disc will be all you essentially to maintain your knives. A couple of back and forth passes with them will restore or keep a blade in excellent shape.

Thanks so much!
Great information.
JD

[Michael_in_TX]

I've been using mine now for a month. I love it. It's great. Where has this thing been all my life?

Over the past twenty-five years of cooking, I've used a variety of different types of knife sharpeners. Countless versions of those spinny-wheel electric sharpeners, to fancy honing steels, to wetstones. For me and my patience level, this thing has gotten my knives, especially those with thicker blades, sharper than anything I have used.

My thinner knives (fillet, paring) aren't quite as sharp as they bend with this method. I need to look into getting that extension.

I'm sold on the system. It is also almost meditative to use.....back and forth, back and forth.

[LA Pork Butt]

Thanks for everyone’s comments! I am loving my Hone. It is putting a razor sharp edge on my cheap knives!

[Michael_in_TX]

Same!

[Alan Brice]

Yes! I love my new Hone. Thanks to everyone that commented and made the choice so much easier.

[jjdbike]

Hello everyone,

Yesterday I placed an order for the Hone, the pro accessory kit, and the extension. I’m looking forward to bringing my knives edges back to razor sharpness.

I have two questions.

1st, StrikeBBQ mentioned that one shouldn’t sharpen in food prep areas. I’m guessing that because of the dust produced. Couldn’t one simply wipe the dust away well and sanitize the area as usual?

2nd, would you say that the Hone system is suitable to sharpen traditional Sashimi knives, e,g., Yanagiba, with a single bevel edge?

Respectfully,
JD

[GolfGeezer]

On #1, I use a plastic sheet, basically placemat size, on my countertop when using the Hone. Makes it easy to wipe off the Hone base and any dust that accumulates around it.
#2, definitely "yes". Just make sure you know the actual manufacturer's angle - most are 15*, but some are 16* - not sure if that 1 degree makes a huge difference. I have the Hone AngleMate strips that let you handle the range of angles that manufacturers use.

[Jkahnert]

I ordered the Hone Sharpener from Hone on Feb 25. Original delivery date was set for March 3rd. Somehow my package seems to be in some type of USPS purgatory, as it has arrived and departed the Denver distribution center 4 times since Saturday. It currently shows that it departed this morning, but there is no delivery date shown in the tracking. LOl great job USPS.

[LA Pork Butt]

Oak Smoke I know you live in the country. What about you Jkahnert? Could it be their GPS can’t locate you? LOL

[Oak Smoke]

LA Pork Butt I have no idea. I started ordering things on line during the epidemic and learned to really like it. What’s happening now is different from anything I’ve experienced before. I’m in the process of upgrading my shop. New MIG welder, new plasma cutter, a new milling machine, and several smaller tools. I so hope they don’t mess this up!

[Jkahnert]

I live in SE Iowa. Smaller town population about 23,000. Never had this happen before. So weird that it keeps arriving and departing the Denver facility.

[FireMan]

Know nuthin bout the Hone kit. Do my knives the old fashioned way, in a food prep area. Gotta think yer right, just wipe up after yerself and you should be good to go. Just don't breathe whilst yer wipin, hold yer breath and don't lick the towel when yer finished.

[Michael_in_TX]

The Hone system does produce more "knife dust" than any other method I've used, but it isn't like it is cornstarch. It isn't going to go all over your kitchen. I just wipe down the knife and the countertop.

[RickyBobby]

Y’all are breaking me down. I was already in the “I want one” camp, but re-reading this thread is rapidly moving me into the “I need one/will be buying one” camp. Now to wait for a sale of some kind…… patience RickyBobby, patience……..

[jjdbike]

Is this Hone sharpener appropriate for sharpening a one sided bevel on a traditional Japanese sashimi knife?

Respectfully,
JD