How to Hone and Sharpen Knives
How-To: Hone and Sharpen Knives
Learn these techniques for keeping your cutlery razor-sharp.
Step 1: Honing
Honing helps keep a knife blade's existing edge straight and sharp. You'll need a knife and a honing steel. Position them comfortably. Touch the heel of your knife to the top of the steel at a 22-degree angle and apply a little bit of pressure.
Step 2: Slide the Knife Down the Honing Steel
Slide the knife down the steel with a left to right motion. The idea is to touch the entire edge of the blade in every pass. Repeat on the other side, about four or five passes. Tip: Hone each side the same number of times.
Step 3: Test the Knife
You'll know you're done if your sharp knife cuts more easily than before.
Step 4: Sharpening
Sharpening puts a brand-new edge on your knife when it gets dull. Sharpen depending on how much you cook. You'll know it's time to sharpen when your knife gets so dull that honing doesn't help. Manual sharpeners are safe and easy to use.
Step 5: Using a Sharpener
Place the sharpener on a flat surface and put the knife into the course slot. Pull the knife toward you with even pressure from heel to tip. Repeat this a few times.
Step 6: Repeat
Next, repeat using the fine slot. Wipe your knife clean and try to cut something. You'll know when it's sharp. Tip: Always sharpen your knife with the same tool.
Step 7: Staying Sharp
Remember, hone for day-to-day use and sharpen for long-term care. Avoid dishwashers and glass cutting boards, as they will dull your knife. Take care of your knives and they'll take care of you!