Hone a knife with a steel
That rod in the knife block doesn't sharpen. It straightens the edge, and a few strokes make a dull-feeling knife bite again.
- Hold the steel still in one hand, pointing away from you.
- Rest the edge nearest the knife's handle against the base of the steel, tilted at about 20°.
- Slide the blade away from you along the steel while drawing it down, so the whole edge sweeps across in one light, diagonal stroke.
- Do the other side at the same angle. Alternate for 5 to 10 strokes per side.
Tip: Light pressure, same angle every stroke. If the knife is still dull after honing, it needs real sharpening on a stone.
Try it now: Hone your most-used knife before dinner tonight, then slice a tomato or a sheet of paper to feel the difference.
Next crumbs
- 🍳 KitchenHold food with the claw gripThe one knife habit that keeps your fingertips out of the way of the blade.
- 🍳 KitchenDice an onion without it falling apartLeave the root on. It holds every slice together until the last cut.
- 🍳 KitchenTest a food thermometer in ice waterA thermometer that reads a few degrees off gives you false confidence. A glass of ice water tells you if yours is right.