Honing vs. Sharpening: How to Hone and Sharpen a Knife

Honing is a knife maintenance method that realigns the sharp edge of a knife. Honing uses a tool called a honing rod, also known as honing steel or sharpening steel. Some knife owners hone their knives prior to every use to keep them effective and safe longer.

Sharpening is the process of creating a new edge on a blade. Sharpening removes material on the blade to produce a fresh, sharp edge. Sharpening uses a variety of tool options, including whetstones (also known as sharpening stones), electric knife sharpeners, manual knife sharpeners, and serrated knife sharpeners.

Honing realigns the existing edge of a knife, while sharpening creates an entirely new edge by removing material. Both methods can improve the performance of a knife, but sharpening is the best option for renewing a dull blade. Honing and sharpening use different kinds of sharpening tools and their effects last for different amounts of time. Hone your knives regularly to keep the existing blade aligned. A dull knife can be dangerous to use, so sharpen your knives when necessary—typically every six to twelve months.

Your knives need regular honing to stay sharp and safe.

1. 1. Choose a honing rod. Depending on your kitchen knife set or chef’s knife, use a ceramic rod, a diamond rod, or a steel rod. Make sure your honing rod is at least two inches longer than the longest knife in your set.
2. 2. Prepare to hone your knife. Set out a cutting board and position your honing rod at a right angle on top of it.
3. 3. Angle your knife blade. The best angle for honing depends on your knife. For example, German knives require an angle around twenty degrees, while Japanese knives should be placed at a ten- to fifteen-degree angle.
4. 4. Slide your knife along the rod. Applying light pressure, slide the cutting edge of your knife down the honing rod. Pull the knife gently toward your body until the tip of the knife reaches the bottom of the rod. Repeat this movement three to six times.
5. 5. Repeat on the opposite side of the knife. Switch sides and perform the same motion again on the other side of the knife. Make sure to repeat the movement the same number of times on both sides of the knife.

When your knife remains dull after honing, it requires sharpening.

1. 1. Use a professional sharpening service. Sharpening knives is a time-consuming and difficult process to master. Some home cooks choose to take their knives to a professional service.
2. 2. Use a whetstone. If you decide to sharpen your knives at home, choose a method that works for you. Soak a whetstone for five to ten minutes before dragging the cutting edge of your knife along the whetstone at an angle. If using a manual or electric sharpener, place the sharp edge of the knife into the slot and pull it gently toward your body.
3. 3. Sharpen your knives every six to twelve months. Depending on the quality and age of your blades, they may require sharpening more often. Remember to regularly hone your sharp knives to keep them cutting well for a longer period of time.

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