any people confuse honing with sharpening, but there is a distinct difference. We’ve already discussed using a water stone to sharpen a dull knife. When you sharpen a knife, you’re actively removing material from the blade, creating a brand new razor-sharp beveled edge.
A chef’s knife being honed with a diamond steel.
The thing about metal is, it’s malleable. That means that with regular kitchen use, that thin sharpened edge can get microscopic dents in it that throw the blade out of alignment. Even if the blade is sharp, it can feel dull because the sharp edge has been pushed off to the side, like this:
A diagram showing the cross-section of a sharp blade with a straight edge, and a blade with a bent edge.
That’s where a honing steel comes in. When used properly, a steel will realign the edge of the blade such that the sharpened bit is all facing the right direction. You should steel your knife every time you use it to ensure that you’re getting the best edge possible.
When purchasing a steel, look for a heavy model at least 9-inches long. Just like a good knife, a high quality steel will last a lifetime. The ridges may wear out over time, but don’t worry—it’s still doing its job.
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