How to Hone a Knife Blade

A common kitchen mistake is that the steel rod sold with knife kits is for sharpening. Rather, that tool is for the refining step taken after sharpening: honing. Sharpening is for refashioning a knife's edge as well as to achieve a truly sharp edge. Sharpening should always be followed by a good honing. Indeed, well-cared-for blades are honed before each use.

Things You'll Need

• Honing rod

Instructions

1. Take the steel honing rod and point it down, away from you, and towards a surface that won't skid.

2. Place the knife on the rod so that the heel, or lower end of the blade, is resting on the base of the honing rod.

3. Draw the knife along and down the rod, placing the blade at a 20-degree angle, sliding the blade from the heel to the tip as you do so.

4. Repeat Step 3 2-4 times for each side.