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 ...

A whetstone is much harder to use. To get a good result, you need skill and practice, plus considerable patience. A honing steel, sometimes also called a honing rod or a sharpening steel, doesn't ...

I use a permanent marker to color the edge, so it is easier to see when I sharpen it. The marker’s residue helps you see how much steel you removed, and helps keep the proper angle. Simply ...

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 ...