— Holly Padove

So I think I saw one kind of similar this I think what you're talking about is a honing tool. A a sharp. Yeah, that must be a honing a honing tool is a long kind of stick-looking thing and it's it's metal and I do have a couple recommendations for them. There are you know the ones I like to use are diamond plated on them, but they're a little more expensive. They're typically start about 40 bucks or something like that. But then I also have this one from Windmere. It's like a magnetic one. It's only like 20 bucks or something like that. Those are actually great little steals to have but those just hone your blade. They don't sharpen your blade which is a little different. So when you're cutting with your blade what naturally starts to happen so say this is the edge of my knife if I'm cutting down on materials. It's just starts to start to kind of curve over a little bit. Just the end of that blade. Now what the honing tool does is it comes by and it knocks that edge off, right? So it'll completely knock that edge off and you do it on both sides back and forth as it goes like that. Sorry. So what it's doing is kind of straightening that edge out so it's Sharper instead of curved because if it's curve and trying to cut something it's not going to cut as easily. But if it's sharpened out it cuts through much much easier. Now that is called honing the tool that's why the cheaper one that I recommended there is actually magnetic because as you scrape, it's getting those medical metal filaments off the side of that and you want those just stick to it. I typically always whenever I'm using hunting tool we'll always wipe down my blade after using it but I also use my honing tool pretty much every time I cook about every maybe every other time I cook but I'll use the honing, you know steel is what you call that to be able to use that to make sure my blades are as sharp as possible and you have to sharpen them less often. Now if you're talking about a sharpening stone, that's a completely different thing and that's actually keeping your blade come sharp. So it's taking that edge but refining it down because if you've taken that off and you knocked it off you ended up with a kind of a blunt edge here still in the end. Now what the the stone will do. Well basically carve down both of those down. So you end up with a really straight V basically on the end of that so I would say both you would definitely want to have a sharpening stone. And a honing tool both do different things but the sharpening stone you use less often if you're a home cook you might have to sharpen your your tools. Maybe every six months depending on how much you cook, you know, as a professional it's almost you know, every couple weeks. You have to keep them professionally sharpened or where I use a you know, I'll use a stone. I also have a machine to be able to do it as well too. But the honing tool you use pretty religiously all the time to be able to get them going and you're gonna know when your knife is getting dull if you're going to cut a tomato and depresses the tomato and it pushes it tomato instead of cutting immediately through it. You need to sharpen your nose. Truly one of the first tests you get in the kitchen. If a lot of people go to get a job in the kitchen. The first thing they'll see is how Sharps you're not how sharp your knives are because those are our tools, right? So we want to make sure that they're at the tip top conditions you can so I hope that helps honing tool and the sharpening stone two different tools, but really that's probably what I'd recommend is getting both of them and using one religiously all the time and one when the hunting tool just doesn't doing it anymore and you'll notice that difference right away it helps. I hope that helps.

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