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Honing vs. sharpening a knife

Beginner Knife skills

Honing straightens a knife's edge between uses; sharpening grinds away metal to make a new edge.

By , founder of Pantry to Pan · Published · Updated

Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.

How do you do it?

  1. Hold a honing steel upright with its tip planted on a towel on the counter.

    1Hold a honing steel upright with its tip planted on a towel on the counter.

  2. Tilt the blade to about 15 to 20 degrees against the steel.

    2Tilt the blade to about 15 to 20 degrees against the steel.

  3. Draw the blade down and toward you, heel to tip, in one light stroke; alternate sides for 4 to 6 strokes each.

    3Draw the blade down and toward you, heel to tip, in one light stroke; alternate sides for 4 to 6 strokes each.

  4. Hone every few uses; sharpen on a whetstone or with a pro service once or twice a year, or when honing no longer helps.

    4Hone every few uses; sharpen on a whetstone or with a pro service once or twice a year, or when honing no longer helps.

Why does it work?

A thin edge rolls and bends over with use, so it feels dull even though the metal is still there. Honing pushes it back into line. Once the edge is actually worn down, only removing metal by sharpening restores it.

What are the common mistakes?

Still stuck? Watch someone do it on YouTube.

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