Before we get started, it’s important to note that different knives require different honing steels. Using the wrong honing steel can actually make your knife more dull instead of bringing back it’s edge. If you own a Japanese manufactured knife, I would recommend Shun’s Honing steel. If you own a German manufactured knife, I would recommend the F-Dick Multicut, probably one of the best honing steels ever made.
To hone your knife, start at the top of the steel with the bottom of the blade as shown below. Make a clean, fluid motion from top to bottom, on both sides.
The proper angle at which your blade intersects with the honing steel is very important to make sure you maintain the edge and integrity of your blade. For German knives you want to use about a 22° angle and Japanese knives you want to use an 18-16° angle.
When honing your steel, do not perform anymore than 6-8 strokes on each side of the blade. Remember, a honing steel is not a sharpening stone. If eight strokes on each side of the blade doesn’t bring back your edge, then it’s time to take it to the sharpening stone.
{ 2 comments… read them below or add one }
What is the difference between a flat rectangular sharpening steel and a rod shaped sharpening steel.
Hi Teddy,
There really isn’t so much a difference in shape as there is in grit and personal preference. In the pictures above, I’m using the F-Dick which is flat. I didn’t buy it because of the shape, but because it is a great steel for honing German blades.