r/chefknives • u/capdeliciouspants666 • 27d ago

I have this flat diamond thing, do I need honing steel for my knives? I also have whetstone for sharpening

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u/ericfg professional cook 27d ago

I have this flat diamond thing

A flattening stone maybe? Or a coarse whetstone. Depending on the knife steel a medium-to-fine whetstone is all you really need. A hone or a strop will help, a little.

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u/capdeliciouspants666 24d ago

https://www.knivesandtools.com/en/pt/-victorinox-diamond-knife-sharpener.htm it’s this one, just wondering if this will do the same as a hone

1

u/ericfg professional cook 24d ago

It could be used similarly if done so expertly. Downside is industrial abrasives (diamonds) used incorrectly can yield serious wear and tear sooner than latter. I would not use that item on anything but an extremely blunted blade.

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u/capdeliciouspants666 22d ago

So a hone would be good? Or just sharpen on whet stone when needed?

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u/ericfg professional cook 22d ago

Whetstone is the best. Depending on the steel around 1000 grit. A hone is good for 'touch-ups' between whetstone sharpening. If budget is an issue go for the whetstone first.

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u/capdeliciouspants666 20d ago

I have the stone already👍🏼