The Honing Steel
A honing steel resting on a cutting board.
A standard honing steel is made of a rod of steel that ridged along its length. The ridges gently guide a blade back into alignment as you draw the knife over it. A regular steel should be used every day before you use your knife.
The Diamond Steel
A diamond steel resting on a cutting board.
A diamond steel has a flatter length that is coated in diamond dust. Unlike a regular steel which will straighten a blade but not remove any material, a diamond steel will actually shave off a thin layer of your knife as you use it. It’s not great for every day use, but it can extend the working life of your knife between sharpening sessions.
How to Hone a Knife, Step by Step
Step 1: Start at The Heel
Author honing a chef’s knife with a honing steel, starting at the heel of the blade.
Most first-timers find the vertical grip to be easiest. Hold the handle of the steel and plant the tip into your cutting board. Place the heel of the knife against the top of the steel at an approximate 15-20 degree angle.
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