Sharpening removes metal to restore an edge; honing can realign an edge that has bent slightly. A knife that crushes tomatoes or slips on onion skins may need sharpening rather than more force.
A beginner-friendly approach
- Choose a stable, non-slip sharpening stone or a reputable guided sharpener appropriate for the knife.
- Follow the manufacturer’s recommended angle and instructions.
- Maintain consistent, light pressure while working both sides of a double-bevel blade.
- Check progress carefully without running a finger along the edge.
- Clean and dry the knife before food preparation.
How often should you sharpen?
Frequency depends on steel, cutting technique and use. Home cooks may need sharpening much less often than professional kitchens. If regular honing no longer restores clean cuts, sharpening is appropriate.
Protect the edge every day
- Use a wooden or suitable plastic cutting board rather than glass or stone.
- Hand-wash and dry the knife instead of placing it loose in a dishwasher.
- Store in a block, sheath or protected rack so the edge does not bang into other tools.
- Do not use a thin chef’s knife to pry, twist or chop hard bones.
What is a burr?
A burr is a tiny ridge of metal that can form along the opposite side of an edge while sharpening. Removing it with appropriate finishing strokes is important; a remaining burr can make a knife seem sharp briefly before it dulls.
FAQ: Does a honing steel sharpen?
Traditional smooth honing steels primarily maintain alignment, while abrasive ceramic or diamond rods can also remove metal. Follow guidance suited to your knife’s steel and edge geometry.
Leave a Reply