How use a honing steel to sharpen a knife Media

Published: 10 years ago

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A honing steel can also be referred to as a sharpening steel, butcher's steel, sharpening rod, or simply a steel. It is the most important tool for maintaining kitchen knives. It is easy and quick to use and if used frequently it can really prolong the time between major sharpenings.

The most common reason for a "dull" knife is the edge has rolled over. A honing steel fixes this by bending the edge back to straight.

A chef or butcher will steel their knives multiple times per day. For home use we recommend steeling every 2-3 days (keep in mind it only takes about 30 seconds to steel an 8" chef's knife).

If you own high quality knives and are diligent about steeling and care you can prolong the time between abrasive sharpening to every few months or even longer!

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