Topic · Knife Skills and Safety Fundamentals
Sharpen a Knife with a Steel
Honing Technique:
Honing steel is also called sharpening steel. The naming is often a misnomer, because steel that hones may be called a “sharpening steel” in common parlance and vice versa.
This useful object, also known as a sharpening rod or butcher’s steel, is a special rod used to sharpen blade edges. Made of ceramic, steel or diamond-coated steel, a honing steel is held stationary at an angle while the desired blade is drawn diagonally across it five or ten times to enhance sharpness.
Depending on the material being used, steel can be either honing steel or sharpening steel. Read the label carefully to know more about the use of the specific steel that you possess.
Hold the honing steel tip up at a 45-degree angle.
Line up the spine of the knife with the handle of the steel.
The cutting edge of the knife should rest on the steel at the desired angle.
Pull the knife 2 to 5 times across and up the steel moving from heel to point.
Repeat the operation with the other side of the blade.
Wipe the blade of your knife with a clean rag before using it to remove any small metal parts that might result from the honing.