Sharpen vs Hone: The Right Knife Tool
What's really happening at a knife's edge, and why the professional's tool and the right tool for you aren't always the same thing. This episode works through the mechanical difference between sharpening (removing metal to create a new edge) and honing (realigning the edge that's already there), and why they're sequential steps rather than alternatives on a menu. Along the way: a tomato as the cheapest diagnostic instrument you'll ever own, why a honing steel can chip a hard Japanese blade while it rescues a soft Western one, why "diamond" on a steel means the opposite of what you'd expect…
The skinny
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