You can also hold the honing steel with one hand and your knife in the other and use the same technique. Start with the heel of the knife on the base of the rod and pull the blade out toward the tip.

Nick DeSimone is a pasta-obsessed vegetarian chef who spent nearly 10 years in restaurants before becoming a food writer. They review kitchen products for Food & Wine and love plant-based and ...

Some grooved steel hones have “sharp” edges that will shave off tiny bits of steel, while other honing rods are made of ceramic, or have a diamond coating to remove material. Theses are the types of ...

Just use your knife regularly! You’ll know when it feels blunt, and you’ll know when the honing rod isn’t making a difference anymore. Stainless steel is softer compared to harder carbon ...