How to Use a Sharpening Steel

PDF download Download Article
PDF download Download Article

If you bought a set of knives, it probably came with a sharpening, or honing steel. Honing will keep your blades sharper for longer, especially since honing will not remove part of the metal blade as sharpening does. When you use the honing steel properly, you can actually push the blade of a knife back into the correct position. Hold the honing steel vertically and move the knife blade down at an angle. Maintain your sharp knives to prevent damage to the blades.

Part 1
Part 1 of 3:

Positioning Your Tools

PDF download Download Article
  1. Hold the handle of the honing steel in your non-dominant hand, so that it's protected by the guard at the top of the handle. Point the tip of the steel down onto a sturdy work surface. The honing steel should be completely vertical. [1]
    • The honing steel should be firmly pressed against the work surface so it won't slide when you begin honing the knife.
  2. To prevent injury, keep the honing steel arm's length in front of you. Even if the honing steel slips, it will be far enough from you to prevent the knife blade from cutting you. [2]
    Advertisement
  3. Take the knife you want to hone and press the bottom (heel) of it against the top of the steel. The blade should be near the handle and positioned as if you were going to cut into the honing steel. [3]
  4. Tilt the knife so it's at a 15 to 20-degree angle. You can adjust the degree to a lower angle for a sharper edge, or a higher angle for a more durable one.
    5. Advertisement
Part 2
Part 2 of 3:

Honing the Knife

PDF download Download Article
  1. Smoothly bring the knife down and towards yourself on the honing steel. Keep the knife at the same angle as you move the knife. The tip of the knife should be at the base of the steel. [4]
    • You only need to apply light pressure as you move the blade. You should also move the blade slowly to reduce the risk of cutting yourself.
  2. Keep holding the honing steel vertically. To hone the other side of the knife, place the bottom (heel) of the blade on the other side of the steel near the top. Apply light pressure and bring the blade down the steel. [5]
  3. Depending on how hard or dull your knife is, you'll need to run each side of the blade down the honing steel 5 to 10 times. You can either completely hone one side at a time or alternate them so long as you hone them the same number of times. [6]
  4. Rinse the blade of the knife under running water and then dry the blade with a soft cloth. While honing shouldn't remove metal from the blade, microscopic metal filings might have come off the blade.
  5. If your knives still won't cut through paper after you've used the honing steel, they may be too dull, pitted, or nicked. You can either use a sharpening stone, electric knife sharpener, or have the knives professionally sharpened. [7]
    6. Advertisement
Part 3
Part 3 of 3:

Maintaining Your Knives

PDF download Download Article
  1. Determine which of your knives needs honing by holding up a piece of newspaper. Slice down through the paper with a knife. If the knife is sharp, it will easily and cleanly cut right through. If the knife is dull, it won't pass through the paper or it might tear it. [8]
  2. Hone the knives as soon as they begin to feel a little dull or resist cutting. If you cook frequently, you might need to hone several times a day. You should also sharpen your knives once honing no longer improves your knives. You may need to sharpen the knives only once or twice a year.
    • If you're cutting through something very hard, like a large cut of meat with bones, you might need to stop and hone the knife while you're cutting the meat.
  3. While many knives are sold as being dishwasher safe, never use the machine to wash your knives. Moisture can get into the handle and damage the knife. Instead, wash your knives in the sink and take care to avoid bumping the blade against other dishes.
  4. Consider storing your knives in a knife block or on a magnetic knife rack. It's important to store the knives in a way that prevents the blades from knocking into other utensils. Protect the blades to keep the knives sharp.
  5. Avoid using cutting boards or counters made of stone, glass, or tile. Cutting on these surfaces will dull your knife blades quickly. Instead, only cut on wood or plastic surfaces. [9]
    6. Advertisement

Video

Read Video Transcript

Community Q&A

Search
Add New Question
  • Question
    What is the lifespan of stainless steel?
    Community Answer
    If properly cared for, quality stainless steel knives can last over 100 years.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
    Yes No
    Not Helpful 4 Helpful 11
  • Question
    How should I care for honing steel?
    Community Answer
    Clean it with hot water and wipe it with a light coat of cooking oil. If it gets rusty, wrap it with a piece of sandpaper and drag it back and forth through the sandpaper from tip to handle until clean. If you use 400-600 grit sandpaper, it can hone your knives better than new.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
    Yes No
    Not Helpful 12 Helpful 17
  • Question
    Will using a higher grit sandpaper on a honing steel improve its ability to hone an edge?
    Michele
    Top Answerer
    No, and some honing steel don't have flat surfaces, so can't be sanded. A steel should never need to be sanded or fixed in any way. Its only purpose is to straighten the "curl" that happens to sharp blades after use to prolong the life of the blade. For that, the bottom of a ceramic bowl or cup would do as well. Remember, it is not meant to sharpen, but to maintain a blade's edge.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
    Yes No
    Not Helpful 13 Helpful 13
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
      Advertisement

      Tips

      Submit a Tip
      All tip submissions are carefully reviewed before being published
      Name
      Please provide your name and last initial
      Submit
      Thanks for submitting a tip for review!

      Warnings

      Advertisement

      Things You'll Need

      • Knives
      • Honing steel
      • Soft cloth
      • Paper

      You Might Also Like

      Hone and Grind a Dull Blade Using These Simple At-Home Techniques
      How to
      Sharpen Scissors
      The Best Way to Clean Your Knives
      How to
      Use a Knife Sharpener
      How to
      Sharpen a Knife With a Stone
      How to
      Sharpen and Maintain a Serrated Knife
      3 Easy Ways to Throw Out Old Knives Safely
      How to
      Wrap a Knife Handle
      How to
      Sharpen Kitchen Knives with Sandpaper
      How to
      Replace the Cutter Blade in a Foodsaver Machine
      How to
      Use Kitchen Scissors
      How to
      Chop Food Like a Pro
      Advertisement

      References

      1. ↑ https://www.cooksillustrated.com/articles/276-how-to-use-a-sharpening-steel#
      2. ↑ http://chefdepot.net/knifesharpening2.htm
      3. ↑ http://www.seriouseats.com/2010/04/knife-skills-how-to-hone-a-dull-knife.html
      4. ↑ http://www.seriouseats.com/2010/04/knife-skills-how-to-hone-a-dull-knife.html
      5. ↑ https://www.cooksillustrated.com/articles/276-how-to-use-a-sharpening-steel#
      6. ↑ https://www.cooksillustrated.com/articles/276-how-to-use-a-sharpening-steel#
      7. ↑ https://www.cooksillustrated.com/articles/276-how-to-use-a-sharpening-steel#
      8. ↑ https://www.cooksillustrated.com/how_tos/10751-knife-tune-up-how-to-use-a-honing-steel
      9. ↑ http://kitchenknifeguru.com/

      About This Article

      Article Summary X

      To use a sharpening steel, start by holding it point-down on a flat surface so it's at arm's length in front of you. Then, take the knife you want to sharpen and place the blade against the sharpening steel. Tilt the knife so it's at a 15-20 degree angle to the steel. When you're ready, run the blade down the steel as you pull it toward yourself. Do this 5-10 times before turning the knife over and repeating on the other side of the blade. To learn how to maintain your knives after you sharpen them, scroll down!

      Did this summary help you?
      In other languages
      Thanks to all authors for creating a page that has been read 298,014 times.

      Reader Success Stories

      • Sandra Armstrong

        Dec 30, 2016

        "I have an Emeril knife set, and didn't use but a few knives because I didn't know what to use them for. ..." more
      More reader stories Hide reader stories
      Share your story

      Did this article help you?

      Advertisement