Maintain the edge with a honing steel

Hold the steel vertically with the tip on a non-slip surface. Draw the knife blade down and across the steel at 15-20 degrees, alternating sides for 5-10 strokes per side with light pressure. Hone before each cooking session to keep a sharp knife sharp.

Why It Works

Regular use bends and misaligns the thin cutting edge at the microscopic level. A honing steel straightens these misaligned metal fibers back into position. It maintains an already sharp edge between true sharpenings.

Tips

• Hone frequently (before each use or at least weekly) — it's maintenance, not repair
• A honing steel cannot restore a truly dull knife — that requires a whetstone or sharpener
• Ceramic rods do light sharpening in addition to honing and are ideal for harder Japanese steels
• Use very light pressure — the goal is alignment, not metal removal