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 ...

A whetstone is much harder to use. To get a good result, you need skill and practice, plus considerable patience. A honing steel, sometimes also called a honing rod or a sharpening steel, doesn't ...

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 ...

I use a permanent marker to color the edge, so it is easier to see when I sharpen it. The marker’s residue helps you see how much steel you removed, and helps keep the proper angle. Simply ...

For skilled and novice chefs, a good set of chef knives is essential for easy meal prep. But even the best knives are subject to wear. Dull knives make chopping, mincing, and dicing the ...

There’s nothing quite like the feel of a new, factory-sharp chef’s knife – or cook's knife as it's also known. It’s easy to fall in love with a knife as you’re slicing up tomatoes and ...