Keeping your knives sharp is essential for safe and efficient cooking, and using a honing steel correctly is one of the best ways to maintain your knife’s edge between sharpenings. However, many home cooks aren’t sure how to use a honing steel properly or confuse it with a sharpening steel.
In this guide, we’ll cover everything you need to know about how to properly use a honing steel, why it’s important, and the difference between honing and sharpening.
Honing vs. Sharpening: What’s the Difference?
Before diving into how to properly use a sharpening steel, it’s important to clarify the difference between honing and sharpening:
- Honing realigns the knife’s edge but does not remove metal. It keeps your knife performing at its best between sharpening sessions.
- Sharpening actually grinds away metal to create a new edge. This should be done less frequently, typically every few months, depending on use.
A honing steel does not sharpen your knife—it simply maintains its sharpness by straightening out microscopic bends in the blade.
How to Use a Honing Steel Properly
Follow these step-by-step instructions to ensure you are honing your knife correctly:
Step 1: Choose the Right Honing Steel
A honing steel should be longer than your knife’s blade to allow full strokes. Most are made of steel, ceramic, or diamond-coated material, with steel being the most common for home kitchens.
Step 2: Hold the Honing Steel Correctly
There are two main ways to hold a honing steel:
- Vertical Method (Best for Beginners)
- Hold the honing steel vertically with the tip resting on a stable surface like a cutting board.
- Grip the handle firmly with your non-dominant hand for control.
- Horizontal/Angled Method (Advanced Users)
- Hold the honing steel at an angle, away from your body.
- Keep your arm steady while moving the knife.
For beginners, the vertical method is safer and more controlled.
Step 3: Hold Your Knife at the Correct Angle
- Position the knife at a 15-20 degree angle against the steel.
- If unsure, visualize a matchbook or stack of quarters between the blade and steel—this helps estimate the correct angle.
Step 4: Stroke the Knife Along the Honing Steel
- Start at the base (heel) of the knife and gently glide it downward and outward along the steel in a sweeping motion.
- Maintain light pressure—do not press too hard.
- Repeat on the other side of the blade.
💡 Pro Tip: Always stroke away from your body for safety.
Step 5: Repeat 5-10 Times Per Side
- Hone each side of the blade 5-10 times, depending on how dull the knife feels.
- Alternate strokes evenly to maintain balance.
Step 6: Wipe the Blade and Test the Sharpness
- Use a clean cloth or towel to wipe off any metal residue.
- Test sharpness by slicing through a tomato or paper—a properly honed knife should glide through effortlessly.
How Often Should You Use a Honing Steel?
- Home cooks: Hone your knife once a week or before any big meal prep session.
- Professional chefs: Hone daily due to frequent knife use.
- Sharpening: Even with regular honing, knives should be professionally sharpened every few months.
Common Mistakes When Using a Honing Steel
- Holding the steel at the wrong angle – Too steep or too shallow won’t realign the edge properly.
- Applying too much pressure – A light touch is all that’s needed.
- Moving too fast – Precision matters more than speed.
- Not alternating sides evenly – This leads to an uneven edge.
- Skipping regular honing – If you only sharpen your knives and never hone them, they will dull faster.
Now that you know how to properly use a honing steel, you can keep your knives sharper for longer, improving both safety and efficiency in the kitchen. Remember, honing is maintenance, sharpening is repair—so make honing a regular habit to extend the life of your knives.
