The effectiveness of a honing steel on kitchen knives depends on various factors, including the type of steel the knives are made of, the angle of the edge, and the honing technique used. Both the Sabatier and Henkels honing steels can work well, but their performance may vary depending on the knives and the desired outcome.
Diameter of the Honing Steel: The diameter of the honing steel can affect its effectiveness. A larger diameter, such as the 12mm Henkels honing steel, can cover more surface area on the knife's edge, making it slightly more forgiving and easier to use for some individuals. The 10mm Sabatier honing steel, being slightly thinner, might require a bit more precision during honing.
Knife Steel and Hardness: Different kitchen knives are made from various types of steel with varying hardness levels. Harder steels tend to hold their edges longer but may be more prone to chipping. Softer steels may dull faster but are less likely to chip. The honing steel that works better can depend on the type of steel used in the knives.
For harder, high-quality, and more brittle steels, like those found in some Japanese knives, a finer honing steel (such as the Sabatier with a 10mm diameter) might be preferable to reduce the risk of chipping.
For slightly softer European-style knives (e.g., some German knives), the 12mm Henkels honing steel, which is slightly coarser, can be a good choice as it can quickly realign the edge and help maintain sharpness.
User Preference and Technique: Some chefs and home cooks might prefer the feel and handling of one honing steel over the other. The technique used during honing also plays a role in the effectiveness. Proper honing technique involves maintaining a consistent angle and applying light pressure along the entire edge.
In general, using either the Sabatier or the Henkels honing steel can be effective for most kitchen knives, but the specific "better" choice can depend on the steel composition of the knives and personal preference. If possible, try both honing steels on your knives and see which one feels more comfortable and produces the desired results. Remember that honing steels are designed for regular maintenance to keep the edge straight, not for actual sharpening (removing metal), which is best achieved with a whetstone or professional sharpening service.