Understanding the difference: Sharpening steel vs. Honing steel

In the realm of kitchen knives and maintaining their sharpness, there are various tools used to enhance the longevity and efficiency of blades. Two commonly used tools for this purpose are the sharpening steel and the honing steel. Although both are used to keep knives sharp, they serve different purposes and techniques.

Sharpening steel: maintaining and refreshing cutting edges

A sharpening steel, also known as a honing rod or sharpening rod, is a long, often cylindrical tool with a smooth or ribbed surface, usually made of hardened steel or ceramic. The primary purpose of a sharpening steel is to maintain the existing cutting edge of a knife by realigning any irregularities and removing any burrs. This is done by moving the knife at an angle of about 20 degrees against the steel, drawing the knife across the steel, resulting in a refreshed, sharper edge.

Honing steel: restoring and refining cutting edges

A honing steel, also referred to as a honing rod or ceramic rod, typically has a finer and smoother surface than a sharpening steel. The main objective of a honing steel is to restore and refine the knife's cutting edge by honing it. Unlike sharpening steels, which mainly focus on straightening the edge, a honing steel is more focused on polishing and refining the edge to make it sharper and smoother.

Key differences

Method: A sharpening steel is intended to realign and correct existing cutting edges, while a honing steel is more aimed at polishing and refining the cutting edges.

Surface: Sharpening steels often have a ribbed or smooth surface, whereas honing steels generally have a finer, smoother surface.

Usage: Sharpening steels are typically used before each use to refresh the edge, while honing steels are used less frequently and serve to refine the edge after using the sharpening steel.

Choosing the right tool

When choosing between a sharpening steel and a honing steel, the decision depends on the needs of your knives and the desired results. For regular maintenance and realigning of the edge, a sharpening steel is ideal, while a honing steel is perfect for refining and smoothing the edges after using the sharpening steel.

Both tools are valuable in maintaining the sharpness of knives and ensuring a smooth cutting experience in the kitchen.