IrisHoning Rod 8"
- Blade length
- 8" (20 cm)
- Steel
- High-carbon steel
- Handle
- Abalone shell in resin, steel bolster, rivets and decorative mosaic pin
At 9.4 oz, the Iris honing rod is a heavy, steady accessory that belongs next to the knives of the series. The ridged high-carbon steel rod is 8 inches long, enough for Iris blades up to the chef knife. It realigns the edge before each cooking session; the whetstone only comes out a few times a year. The abalone handle in resin, with rivets and a mosaic pin, matches the series.
A honing rod straightens the edge between sharpenings. A few light strokes per side before cooking bring back a clean cut. It removes almost no metal: the rod maintains, the whetstone sharpens.
Rod and Handle
The 8-inch honing rod has a ridged high-carbon steel rod, long enough for every knife in the range up to the chef knife. The handle matches the Iris series: abalone shell in resin, steel bolster, rivets and decorative mosaic pin.
Shipping and Returns
Damascus Knife ships free with tracking across the United States: 1 to 3 business days to prepare, then 8 to 14 business days in transit, import duties included. You have 30 days after delivery to return your order.
See also: Iris Abalone Damascus Knives
In the kitchen
Our knives at work
Our models in use (styled scenes).
Fig. 01 · Honing Rod 8"
Specs
The blade, by the numbers
| Steel | High-carbon steel |
|---|---|
| Blade length | 8" (20 cm) |
| Overall length | 13.3 in (33.8 cm) |
| Handle | Abalone shell in resin, steel bolster, rivets and decorative mosaic pin |
| Weight | 9.4 oz (266 g) |
| SKU | CD-AB-FUSI20 |
Care
3 habits, years of sharp
Hand-wash it
Warm water, a drop of dish soap. Never the dishwasher.
Dry it right away
One towel, ten seconds. Never leave it in the sink.
Sharpen on a stone
1000 grit rebuilds the edge. Low, steady angle.
Questions
Before you buy
Honing rod or whetstone?
The rod maintains the edge day to day. The whetstone sharpens when the knife no longer cuts, a few times a year. They work together.
How do you use a honing rod?
Hold the blade at about 15° to the rod and draw from heel to tip, 4 to 5 times per side, alternating, without pressure.
Do I need to oil my Damascus knife?
You only need to oil a Damascus knife regularly if the blade is carbon steel or the handle is unfinished wood. A thin coat of food-safe mineral oil or camellia oil protects against moisture. Stainless Damascus needs oil only now and then, for storage. Avoid WD-40 and cooking oils that turn sticky on a kitchen knife.
Can Damascus knives go in the dishwasher?
No, Damascus knives should never go in the dishwasher. Heat, long exposure to moisture and harsh detergents dull the pattern, encourage rust and damage the handle. The blade also knocks against dishes and loses its edge. Hand-washing with warm soapy water and drying immediately takes under a minute and keeps the knife in shape.
Can you sharpen a Damascus knife?
Yes, you can sharpen a Damascus knife like any kitchen knife, ideally on a whetstone. A medium grit around 1000 rebuilds the edge and a finer stone polishes it. Japanese-style blades are usually sharpened at a lower angle than Western knives. Skip pull-through sharpeners, which are too harsh for hard steel, and use a ceramic honing rod between sessions.
Which Japanese-style knife should I buy first?
The best first Japanese-style knife is a chef knife (gyuto) or a santoku. Both slice, dice and chop meat, fish and vegetables, so one blade covers most daily cooking. Pick a gyuto if you like a longer blade and rocking cuts, a santoku if you prefer a shorter, lighter knife. Add a nakiri later if you cook a lot of vegetables.
Guides
