To keep your knives performing at their best, learn the difference between honing and sharpening. Both play a crucial role in knife maintenance but serve very different purposes. When used together, they help extend the life of your knives and ensure they stay razor-sharp for longer.

What Is Knife Honing, and How Does It Differ from Sharpening?

Many people think honing and sharpening are the same, but they’re not. While both processes contribute to a well-maintained knife, they tackle different issues.
Honing realigns the blade’s edge without removing material. Over time, a knife’s edge bends slightly out of alignment due to regular use. When you hone, it straightens the edge, restoring its cutting performance.

On the other hand, sharpening removes tiny amounts of metal to create a new, sharp edge. This process is necessary when a knife has become dull and honing no longer restores its cutting ability.

In short, you hone to maintain sharpness, while sharpening restores it.

Why Honing Is Essential for Knife Maintenance

When you hone your knives regularly, it keeps them performing well and decreases the frequency of sharpening. By realigning the blade edge, honing prevents premature dulling and ensures a cleaner, more precise cut. Here are some key benefits:

• Enhances cutting performance – A properly honed knife glides through food easily, improving safety and efficiency.
• Preserves blade integrity – Less sharpening means less metal removal, helping your knife last longer.

How Often Is Honing Necessary?

The correct frequency to hone depends on how often you use your knives. If you cook daily, you should hone your knives every few uses—ideally before you start food prep. If you only cook occasionally, honing once a week should be enough to maintain a straight edge.

When honing, use a quality steel or ceramic rod. I prefer a ceramic rod. They do a better job, and you have less chance of damaging the edge.

Hold your knife at the correct angle—typically 15-20 degrees, depending on the knife. Many good honing rods have an angle guide built into the handle. You can have the rod pointed up or down—it doesn’t make any difference. Do whatever is most comfortable for you. Some people point the honing rod straight down and rest it on the counter or table.

Run the blade along the honing rod, alternating sides, with light, controlled strokes. Eight to ten passes are usually enough to realign the edge.

How to Know When Your Knife Needs Sharpening

Even with regular honing, knives will eventually need sharpening. Signs that it’s time for a professional sharpening include:

• Your knife struggles to slice through tomatoes or paper without tearing.
• You feel like you need to apply extra pressure when cutting.
• Honing no longer restores the knife’s sharpness.

A professional sharpening every 6-12 months is ideal for most home cooks. If you use your knives heavily, more frequent sharpening is usually necessary.

Honing is a simple but powerful way to keep knives sharper for longer. Nevertheless, it’s not a substitute for sharpening. To maintain your knives properly, hone them between professional sharpenings.

Do You Hone Your Knives?

Let us know what you think. Do you hone your knives regularly? Once in a while? Never? Is honing something you’d like to start doing? I’ve taught several people how to do it. I’m considering keeping a few in stock for people to buy if they want to learn. Leave a comment below. I’d love to hear your thoughts!

Thanks for reading!

Doc

At M&M Professional Sharpening, we offer expert sharpening services to keep your blades in top shape. If your knives feel dull despite regular honing, bring them to us for a professional edge restoration. Contact us today to schedule your sharpening and experience the difference a truly sharp knife can make!