I ended up with an unwanted credit at the Harbor Freight store the other day… unwanted because they couldn’t/ wouldn’t give me back cash for a return where I had already paid off the credit card charge. Anyway I now had $50 on a card that I was planning on cancelling, so….
I picked up a 4-sided Gordon Diamond Hone Block for $12 of the credit. I figured I could toss this puppy into the knife drawer in the kitchen and reclaim my nicer DMT and Eze-Lap diamonds for my good knives.
The block’s four bonded diamond surfaces are claimed to be 200/300/400 & 600 grit. Since there is no real standard for “grit” claims, and it’s “600 Fine” does seem much rougher than my DMT “medium”… who knows. Any diamond grit surface will wear down with any use at all as the less well “bonded” stuff scrapes off leaving the rest. I’ll find out more as time and usage break it in. Who cares?…. it does what it says, and it is what it is… it’ll be fine for my not so expensive kitchen blades.
[BTW: this “wear in” does not mean that the diamond surface itself is becoming worn out. It only means that the material that stuck up higher and was less well “bonded” into the steel abrades off first leaving the the remaining surface fully usable at the grit grade indicated. I have that info direct from my contact at Eze-Lap… I have no real concern that these steel/diamond bondings will wear down any faster than the more expensive ones]
You can certainly see the difference between the 200 and the 600, as well as that the eyelets that catch the honed off debris are quite adequate. They are actually deeper than on a DMT block. The manufacturer seems to have left just enough space beneath to let the crud wash right out under running water for cleanup. Being a diamond hone, it of course just uses water for lubrication. Both factors make for quick and easy use in a kitchen situation.
To try it out, I gave two carbon steel Old Hickory steak knives a quick tune up on the two higher grit sides… they really didn’t need anything more intensive than that. Added in a couple of stropping passes on my commercial, restaurant supply house chef’s steel, and I’m perfectly happy with the results. I don’t need to shave with them, just to cut a nice, thin slice of rib-eye.
My next test was to go thru all four sides on a much larger 12″ Sabatier INOX Chef’s knife. I have had that one for years, and have had thoughts about not even including it in the stuff for the move South because the edge never seems to stay up to par… I have to whet it nearly every time I take it out, so, I don’t take it out. Now, I think I’ll leave it in the to go pile. The edge came back to waaayyy sharp very quickly.
My final test will be to take this new block Upptacamp and see what it can do the pitiful losers in the knife drawer there… it’s a knife homeless shelter. Talk about orphans… those wretches could stage “Oliver”. [Anyway, I’ll try to remember to post an update after the next trip up.]
The four-sided hone block fits down nice and deep in the included rest, but the thumb cutouts mean it slips out easily to swap surfaces.
There are even a pair of rubber grippy strips underneath to prevent it from moving around. The endcaps also have EZ-reference markings indicating the grit strengths that you can see over the base edge.
Best of all for me was that the block in it’s base was the perfect height to just fit down in my knife drawer without catching!
So far, and all and all, this seems a good deal at the price if you want something handy to keep you cutting in the kitchen.
Interestingly enough, the Harbor Freight price is several dollars cheaper than the same block [under different names] over on Amazon. So, obviously this is a Chinese made jobbie that gets rebranded over here. However, it seems to make the 90%/50% grade, given that a set of three graded diamond mini-paddle hones from DMT will run you $23+, I think it was money well spent.