The Lan Series honing rod keeps your knives running true between sharpenings. A few light passes before each session realigns the cutting edge, so a sharp knife stays sharp for longer. Matched to the Lan range with an Olive Wood handle and copper flower rivets, finished in Yangjiang and backed by a lifetime warranty.
Honing Rod
Realigns the Edge
Olive Wood
Copper Flower Rivets
Lifetime Warranty
Made in Yangjiang
Your Lan Series knives are running on 14Cr14MoVNb powder steel, vacuum heat-treated to 62-64 HRC. That hardness is what gives you the edge. A sharpening rod in the same material family keeps it there between sessions, realigning the edge before it has a chance to roll. Two minutes before you cook, not a full sharpening session after.
Honing and sharpening are different things. Sharpening removes steel; honing realigns the microscopic edge that folds over with use. A high-quality rod does the second job fast, so your blade bites cleanly through tomato skin and doesn't push and compress. This rod is matched to the Lan Series blades and keeps the edge geometry honest between stone sessions.
All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky friend, or just for you.)
Steel Type: 73-Layer Damascus Powder Steel
Core Steel: 14Cr14MoVNb Powder Steel
Hardness (HRC): 62±2 HRC
Handle: Olive Wood
Heat Treatment: Vacuum Heat Treatment + Deep Freeze
What that means: An elite, ultra-hard blade. Our sharpest edge, for the longest time.
LAN SERIES · B37
A honing rod is the tool you reach for most. Daily use rolls a fine edge slightly out of line, and a knife that feels dull is often just misaligned. A few light strokes down each side of the rod straightens the edge back to centre, so cuts stay clean and you sharpen far less often. Built to sit alongside the Lan Series knives, with an Olive Wood handle, copper flower rivets and the same fit and finish from Yangjiang.
In stock. Ships from Australia.
WHY IT MATTERS
Sharpening removes steel to grind a new edge. Honing removes nothing — it realigns the edge you already have. Most home cooks need to hone often and sharpen rarely. Run your knife along this rod before each prep session and you protect the factory edge between full sharpenings, getting more cutting out of every grind.
Specification
HOW TO USE
Hold the rod tip-down on a board or stand the handle on the bench. Set the knife near the heel at roughly the same angle the blade was ground to, then draw it down and across the rod from heel to tip in one smooth motion. Use light pressure — the edge realigns, it does not grind. Three to five passes per side is plenty before each session. Rinse and dry the knife before cooking.
CARE
Hand wash only — not dishwasher safe. Wipe the rod clean after use and dry it fully before storing to protect the steel and the Olive Wood handle. Keep it somewhere the rod won't knock against other tools. Looked after this way it stays true for the life of your knives, and it's backed by a lifetime warranty.
FAQs
It is a honing rod. It realigns the cutting edge between sharpenings rather than grinding a new one. Honing keeps a sharp knife sharp; sharpening on a stone restores an edge that has actually worn.
Most cooks hone every few sessions or whenever the knife starts to feel less crisp. Three to five light passes per side is enough. Full sharpening on a whetstone is only needed every few months depending on use.
No. A rod cannot rebuild a worn or chipped edge — that needs a whetstone. The rod's job is to keep an already-sharp edge aligned so it performs longer between sharpenings.
Olive Wood, fixed with copper flower rivets to match the Lan Series knives. Hand wash and dry it to protect the timber.
Yes. The rod suits any kitchen knife, not just the Lan Series. Hone at roughly the angle each blade was ground to for the best result.
It is finished in Yangjiang, China, and comes packaged in a protective gift box. It is backed by a lifetime warranty.
No. Hand wash only, then dry fully before storing.
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