Prep & Assembly
Hone
Realign a knife's edge on a steel to keep it cutting true
Honing straightens the microscopic edge of a knife against a honing steel, realigning it so it cuts cleanly between sharpenings. It doesn't remove metal — it just keeps a sharp edge true. Run each side down the steel at a steady angle with light, even pressure.
Honing straightens the microscopic edge of a knife against a steel, realigning it so it cuts cleanly between sharpenings. It removes no metal — it just keeps a sharp edge true. Run each side down the steel at a steady angle with light, even pressure.
- Difficulty
- Easy
How to do it
- 1
Hold the steel upright or angled away from you.
- 2
Set the blade near the tip of the steel at ~15–20°.
- 3
Draw it down and across, heel to tip, lightly.
- 4
Alternate sides for a few passes each.
Common uses
Tips & pitfalls
- Hone often — before or after each session keeps the edge keen.
- Light pressure only; you're aligning, not grinding.
- Honing won't fix a truly dull knife — that needs sharpening.
Good to know
- Tool
- Honing steel or rod
- Best for
- Daily knife maintenance
- Cue
- Edge realigns; no metal removed
Also called
hone knife · steel the blade
