![]() ![]() What’s especially confusing is that what looks like the very same tool-a rod with a handle on it (aka a steel)-may be designed to either hone or sharpen, and sometimes do both. You hone a knife until the edge finally gets so worn down that you need to sharpen it again. Honing is a maintenance task to be performed quite often while sharpening should be done as little as possible. Honing is non-destructive while sharpening is not. They both achieve the same end, a sharper knife-but accomplish it in different ways. A steel simply realigns the edge of a knife blade while a sharpener grinds off metal to create a new edge. Notice I say, “bring back”, not simply “sharpen” because, traditionally, a honing steel functions differently than a sharpener. The term steel traditionally refers to a metal rod about the length of your forearm you can stroke your kitchen knives with to bring back their sharpness. Terminology Honing is non-destructive while sharpening is not. To top it off, many manufacturers seem to have taken a vow of secrecy and offer descriptions of their products that are cryptic at best. And sometimes what looks like the very same tool (no matter what you call it) will have two rather different functions. ![]() There are a lot of terms floating around out there for similar and not-so-similar tools. In the kitchen-knife world, a flurry of confusion surrounds what a steel-or honing steel, or honing rod, or hone-actually is and does. ![]()
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