Honing vs sharpening a kitchen knife: what is the difference
Honing vs sharpening a kitchen knife: honing straightens the edge, sharpening removes metal. Here is how often to do each and what you need.
Samir Ouali2 min read
What is the difference between honing and sharpening a kitchen knife? Honing straightens the edge. Sharpening makes a new one.
What each does
A sharp edge bends sideways in use, the way a bent paper clip does. Honing pushes it back into line. It takes a few strokes on a steel. Sharpening removes a thin layer of metal on a stone to create a fresh edge. It takes longer and wears the knife down a little each time.
A simple routine
- Hone before a shift or after a heavy prep. A few light strokes each side.
- Sharpen when honing no longer brings the edge back. A good test is a ripe tomato: if the blade slides on the skin instead of biting, it needs sharpening.
- Do it on a stable surface, with a damp cloth under the stone so it does not slide.
Most cooks sharpen a few times a year, depending on use. The maker of your knife may give guidance on angle and care.
The exception
Some hard steels chip when honed on a coarse steel, and some ceramic knives need diamond tools. Check the maker's care notes. If a knife has a chip, honing will not fix it. It needs proper grinding or a professional.
Safety
Keep your fingers behind the edge, and never try to catch a falling knife. If your kitchen has a rule on personal knives or sharpening tools, follow it.
For what else belongs in a bag with the knives, see the line cook's kit list, and for choosing the knife itself, our comparison of a chef's knife and a santoku.
End of shift
- First to go: your patience with sharpening. Do ten minutes on a quiet day.
- Friday check: paper test on the edge.
- Store: knives in a guard or block, never loose.
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