Question 1

is this honing rod made in Japan?

Accepted Answer

The seller says it's made in China; the ad says it's made in the USA; and the name of it is Kota Japan!!!

Question 2

Is the steel rod smooth or groved?

Accepted Answer

Think of two operations - in one, any stone and almost all diamond products, you are removing more or less material. This will leave a "scratch pattern". As the abrasive gets finer and finer, you remove the deeper scratches and leave finer ones, getting finer until the edge is 'sublime.'

The grain of the edge's metal will eventually dictate how sharp it can get, and you can verify this with a microscope. What a 'steel' does ideally, when used correctly, is to compact the edge's material, and removes the finest wire edge or swarf left by a stone. Stones and diamonds remove materia, steels refine a sharpened edge - for most knives.

Chisels, plane or planer and jointer blades would be hard to accurize with most rod type steels. For such wider, very straight edges, either use a special purpose fixture and machine, or at least a jig and probably a diamond-on-machined-steel-plate untile straight, even, and the same size as the other blades on the cutterhead, then use finer diamond plates, machines steps, or work into polishing in a way that doesn't roll the edge. Some HSS can be made quite sharp.

Question 3

it's this for honing or sharpening? people are using the words like they are interchangeable.

Accepted Answer

A regular steel, steel is for honing. When it's a diamond "steel" it takes a bit of metal off the knife, so it also sharpens. it does NOT replace a proper stone for sharpening, either, oil, water, or diamond. But, it could lesson the number of times you'll need to use a stone.  I was really quite impressed with the one I got, especially for the money. Touches up the edge beautifully. NOTE: My knives never get really dull. If you have a dull knife you need to use a stone.

Question 4

does the knife need to be honed after using this sharpener?

Accepted Answer

Technically yes. 
This is for extra fine sharpening and should be honed with a 'groved' honing steel and/or strop after and between uses, however the knife is ready to use without honing.
A properly sharpened and honed knife edge is like a fine strip of foil that will curve over with use. A honing steel or strop will straighten the foil edge until it wears away. It than needs to be sharpened again.
Using this as a sharpener without a honing, than using the knife will leave the blade with an extremely fine 'saturated like' edge, but it is still really sharp.
While this will make a low quality steel knife sharp the edge wont last as long as a better, higher quality steel knife. 
Nothing will help a poor quality steel knife no matter the brand name.

Manufacturer	Grade-A Global, LLC
Item part number	NG-XOK2-A3GA
ASIN	B06W9J9RTN

Kota Japan 12 in. Diamond Carbon Steel Professional Knife Sharpener Rod | Kitchen, Home or Hunting | Master Chef, Hunter or Home Gourmet Blade Sharpening Rod or Stick

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