Overview
Honing and sharpening are two different processes that serve different purposes. Confusing them leads to either dull knives or unnecessary wear. This guide explains what each does, when to use which, and why a honing steel is the most important knife accessory you can own.
What Is Honing?
Honing realigns the microscopic edge of the blade. With use, the thin cutting edge bends and folds — it does not actually dull. A honing steel straightens this edge back into alignment. No metal is removed. The knife was never truly dull — just misaligned. A few strokes on a honing steel restores the cutting edge instantly.
What Is Sharpening?
Sharpening removes metal to create a new edge. This is needed when honing no longer restores cutting performance — meaning the edge has actually worn down, not just bent. Whetstones (manual) and electric sharpeners both remove steel, but whetstones offer far more control and remove less material.
Manual vs Electric Sharpeners
Electric sharpeners are fast but aggressive — they remove more metal than necessary and cannot match the precision of a whetstone. They also heat the blade, which can affect steel temper. Whetstones are slower but produce a superior edge with minimal metal removal. For quality knives, a whetstone is always the better choice.
How Often?
Honing: before every cooking session (30 seconds). This should be a habit, like washing your hands before cooking. Sharpening: every 6-12 months for VG-10 Damascus steel, every 2-4 months for softer German steel. Most home cooks over-sharpen and under-hone.
The Verdict
A honing steel is the single most important knife maintenance tool. It takes 30 seconds and keeps your knife performing at its best every day. Sharpening is an occasional procedure — important but infrequent. Start with a quality honing steel and you will rarely need to sharpen.
At a Glance
| Feature | Honing Steel | Whetstone Sharpening |
|---|---|---|
| What it does | Realigns the edge | Creates a new edge |
| Removes metal | No | Yes |
| Frequency | Before every use | Every 6-12 months |
| Time required | 30 seconds | 15-30 minutes |
| Skill level | Easy | Moderate |
| Extends knife life | Significantly | Necessary but wears blade |
| Cost | £15-25 (one-time) | £20-40 (one-time) or £15/session |
Why Honing Steel
Pros
- Honing takes 30 seconds and keeps knives sharp daily
- No metal removal — extends knife lifespan significantly
- Easy technique that anyone can learn in minutes
- Eliminates the need for frequent sharpening
Cons
- Honing cannot fix a truly dull or chipped edge — sharpening is needed
- Requires building a daily habit
Frequently Asked Questions
Can I hone a Damascus knife?+
Yes. Use a smooth (non-grooved) honing steel. Grooved or diamond steels are too aggressive for hard Japanese steel. The SEIDO Honing Steel is smooth and suitable for all knife types including Damascus.
How do I know when to sharpen instead of hone?+
If honing no longer restores cutting performance — for example, the knife still crushes tomatoes after honing — it is time to sharpen on a whetstone. With quality steel and regular honing, this happens infrequently.
Related Reading
The Complete Knife Care Handbook
A sharp knife is a safe knife. Learn the essential techniques for maintaining your kitchen knives, from daily honing to long-term storage.
Why Japanese Knives Are Worth the Investment
Japanese knives cost more upfront, but their superior steel, sharper edges, and longer lifespan make them the best value for serious home cooks.