are a different way of sharpening knives. They're basically a two-sided block of coarse stone (with one side more coarse than the other) and a base/holder. A whetstone is much harder to use. To get a ...

It's also why you should hone often, but sharpen rarely. A honing steel, relied on by many professional chefs and cooks, is a common tool for honing kitchen blades. Using a steel properly takes ...

Hold the steel perpendicular to the cutting board ... Honing a knife is different from sharpening. When you use a knife, the metal on the edge of the blade gets dinged-up, especially when you ...

There’s nothing quite like the feel of a new, factory-sharp chef’s knife – or cook's knife as it's also known. It’s easy to fall in love with a knife as you’re slicing up tomatoes and ...