are a different way of sharpening knives. They're basically a two-sided block of coarse stone (with one side more coarse than the other) and a base/holder. A whetstone is much harder to use. To get a ...

They say you continue to evolve as long as you live.I can't speak for everyone, but I certainly feel like I've evolved since ...

It's also why you should hone often, but sharpen rarely. A honing steel, relied on by many professional chefs and cooks, is a common tool for honing kitchen blades. Using a steel properly takes ...

But what if you don't have one? Don't worry -- you can keep your knives sharp using pull-through sharpeners or steel rods for either sharpening or honing. While there are lots of reasons to ...