Mark_E
TVWBB Super Fan
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I do not know what the difference is to be honest..........do I want to put my old honing rod back in and not use this sharpening steel?
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I suspect many don't know what a rolled edge is or what honing is. I've seen dozens of knife sharpening threads, but virtually nobody talks about honing. Or if somebody mentions it, the post is ignored.
I didn't know what honing was until Alton Brown explained it to me on YT a very long time ago.
Here is his explanation of honing. Please try to get past the Shun thing and focus on the honing explanation as a way to correct a rolled edge.
Watch at the 30 sec mark for about 40 secs, and then shoot over to the 5 min mark and watch some more.
This is why I almost never grind steel off my knives. Maybe once every three years. The vast majority of the time, all my knife needs is to be honed. And then it's sharp as a razor once again.