Honing vs Sharpening: How to Maintain a Sharp Knife
MAINTAINING SHARPNESS
Honing is different from sharpening because it does not remove metal from the knife in order to form an edge, but instead realigns the edge so it can function at its maximum sharpness. A knife’s edge consists of microscopic “teeth” that give the edge its sharpness and honing is the process of straightening the “teeth” that have become bent or curled during use. A honing rod made of steel or ceramic can be run against the full knife edge according to the angle it has been sharpened to which will realign the steel “teeth” and restore the knife’s working edge.
Here is a link to a video of Michelin starred Chef Thomas Keller explaining how to properly hone a knife:
FREQUENTLY ASKED QUESTIONS
1. What is the main difference between honing and sharpening?
The main difference between honing and sharpening is that honing realigns the existing edge, while sharpening removes metal to create a new sharp edge.
2. How often should I hone vs sharpen my knife?
Honing should be done frequently, even daily for home cooks. Sharpening is needed only when the knife becomes dull or blunt.
3. Does honing remove metal?
No, honing does not remove steel. It simply straightens the microscopic teeth on the blade’s edge.
4. Can a honing steel replace a sharpening stone?
No. A honing steel maintains the edge, while a sharpening stone (whetstone) is used for grinding and reshaping the blade.
5. Is honing enough to keep kitchen knives sharp?
Honing helps maintain a sharp knife, but eventually all knives require sharpening to restore the edge.