Sharpen and hone

Sharpening and honing are two different ways to keep a knife cutting well. Sharpening removes a little metal to grind a fresh edge, and you do it every few months. Honing pushes a bent edge back into line without removing much metal, and you can do it every few times you cook.

How to do it

To hone on a steel:

1. Hold the steel upright with its tip on a damp towel on the counter.
2. Place the heel of the knife against the top of the steel, at about 15 to 20 degrees.
3. Draw the blade down and toward you so the whole edge, heel to tip, touches the steel in one smooth stroke.
4. Repeat on the other side. Do five to eight light strokes per side, alternating.

To sharpen on a whetstone:

1. Soak the stone if the maker says to, then set it on a damp towel, coarse side up.
2. Hold the knife at the same angle, 15 to 20 degrees for most Western knives and around 15 degrees for many Japanese knives.
3. Push the edge across the stone with light, even pressure, working from heel to tip.
4. Keep going on one side until you can feel a slight rough lip, called a burr, along the opposite side of the whole edge.
5. Repeat on the other side, then move to the fine side and repeat with lighter strokes.
6. Wash and dry the knife.

How to tell it is done

A sharp knife slices through a sheet of paper cleanly, or bites into a ripe tomato skin without pressing. If honing no longer brings back the edge, it is time to sharpen.

Why it works

With use, the thin edge rolls to one side. Honing straightens it. Over time the edge also wears down and rounds off. Only sharpening, which grinds new bevels, fixes that. A sharp knife needs less force, so it is less likely to slip and cut you.

Common mistakes

• Changing the angle during the stroke, which rounds the edge.
• Pressing hard on the steel. Light strokes work better.
• Honing a serrated bread knife like a plain one. Serrated edges need a special rod or a professional.
• Putting good knives in the dishwasher or loose in a drawer. Both dull the edge fast.

In recipes

Recipes rarely say it, but most knife cuts, from a fine dice to a clean slice of fish, assume a sharp chef's knife. Hone it before you start your prep.