Use a Sharpening Rod (Honing Steel)

Description

A sharpening rod (often called a honing steel) is primarily for honing - realigning an already sharp edge - but some abrasive rods (diamond or ceramic) can perform light sharpening.

Recipe/Instructions

1. Honing (Most Steels): Hold the steel vertically, tip resting on a non-slip surface (like a cutting board or towel). Hold the knife at the correct angle (15-20 degrees). Starting with the heel of the blade near the steel's handle, sweep the blade down and across the steel towards the tip, maintaining the angle. Repeat on the other side of the steel for the other side of the blade. Alternate sides for 5-10 strokes per side. Use very light pressure. This realigns the existing edge.
2. Sharpening (Diamond/Ceramic Rods): If using an abrasive rod, the same motion is used, but it will actually remove a small amount of metal. Use light pressure and follow honing steps.
3. Wipe the knife clean.
4. Note: Honing should be done frequently (even daily) to maintain sharpness between true sharpenings (with stone/pull-through). A honing steel alone won't restore a very dull knife.

What makes the Dish Special

N/A - Essential for maintaining an edge between sharpenings (honing) or providing very light sharpening (abrasive rods).