A honing steel straightens the edge — it doesn't sharpen it
A honing steel doesn't remove any material from the blade: it straightens the microscopically thin edge, which bends slightly with use without actually wearing away. Used every few meals, it clearly extends the effect of a sharpening — but once the edge is genuinely dull or rounded, only sharpening on a whetstone restores a clean cut.
The right technique, step by step
- Hold the steel vertically, tip resting on a towel or cutting board so it doesn't slip.
- Place the blade at roughly a 15–20° angle to the steel — close to the edge's original angle.
- Draw the blade from heel to tip in one smooth motion, as if slicing a thin sliver off the steel itself.
- Repeat 4 to 6 times per side, alternating, without pressing hard — the motion straightens the edge, it doesn't need force.
The steel isn't enough anymore when…
If the blade slides off a tomato's skin instead of cutting through it, if you have to press down to cut, or if it's been more than 6 months since the knife was last sharpened, the steel won't straighten anything more — the edge itself is worn. Time to move on to professional sharpening.
How often should you use the steel?
Ideally before every intensive cooking session, or once or twice a week for regular household use. This doesn't replace a full sharpening roughly every 6 months: the steel maintains, sharpening restores.
Prefer to hand your knives to a craftsman instead of investing in a steel? Drop them off at the Auderghem workshop or send them by post from anywhere in Belgium — all the practical answers are in the FAQ.
