Horl 2

Japanese Knives - by Tokushu Knife
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No, but I fail to see the point of them... just grinding edge aside.. consistent edge across the curved surface, properly raising and deburring edge is the most important aspect of sharpening and it feels like the design fails at all of them especially if you have taller / aggressively curved / much shorter knives.

seems to be a system made for someone that uses just generic 200mm x 50mm knives and i'm not about that...
 
One of my co-Sous Chef's has one....

He bought a second one, because the first one wore out after 2 months. 🤷‍♂️
 
I’m no pro, but love to have nicely sharped knives. With time I have learned that before buying good knives, one should learn to sharpen well. I have tried sharpening with stones but I’m usually never happy with the results. Mi knives loose sharpness very fast except a global chef knife which is supposed to be not that good according to most comments on the forum. So my conclusion is that the best thing is to use a consistent system for dummies and take my knives sto sharpen every year or so. I don’t work in a professional kitchen.
 
There's more fundamental problem with this and a lot of more gadgets. Sharpening is not so much about putting an edge at the end of a piece of steel. It's restoring a perhaps rather complex configuration at another, somewhat thicker place.
The edge should suit the blade's geometry. It's not about one fits all. Putting two identical bevels on a knife, ignoring the existing configuration, is asking for troubles. Thickening behind the edge with protruding shoulders, and later on, wedging and steering.
sharpen4.jpg


Better start your sharpening journey with a thin, simple carbon steel. By far the best way to learn proper deburring on the stones.
 
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One of my customers have one and i had the chance to test it.
Well, how to say... For someone who never touched a stone, or is not willing to learn how to do so, horl can be ok.
However, with the given kit stones, you wont go far, and you need to buy the extra finer grit set. Which in the end will cost you more than 400, 1000 and 3000 naniwa chocera stones...
Morever, the life expectancy seems... very very short...
I tried on a gyuto 240mm x54mm tall heel, and it didnt fit, the blade was too high...
Very difficult to properly sharpen the tips, and if you apply just a little too much pressure, the blade snaps off from the magnets.

To sum-up: Good for old little grandmas, or anyone who has money and dont want to learn sharpening on stones.
Bad for everyone else.
 
It seems like there are many geometry issues with the HORL system.

The knife is clamped in a way that you can’t see the blade shape correctly. Do we really want to grind a wavy edge without noticing it?😉

Stones are best at everything so ee won‘t compare. We could expect a honing rod used carefully to be be much harmless than the HORL.
 
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