From the video description:
In this video, we discuss why Sharpening Steels/Honing Rods should not be used with Japanese Knives. In order to explain this, we cover the basics of how honing steels work and why they work on certain knives but not others.
We hope you find this video to be helpful. If you have any questions, please feel free to contact us at Jon@JapaneseKnifeImports.com or look us up at www.JapaneseKnifeImports.com.
-Japanese Knife Imports
*As i mention in the video, I understand that for many professional chefs, there will be times where they really need to use a honing rod. I'm not against that in every situation. I just want people to understand what will happen if they do this and present some alternative solutions to touching up a knife's edge quickly.