You've probably seen chefs dramatically swipe their knives against a steel rod before slicing into a piece of meat. You might also know someone who occasionally sends their knives out for professional sharpening. Are these the same thing? Not at all—and understanding the difference is crucial for proper knife care.
Honing and sharpening are complementary processes that serve different purposes. One is for daily maintenance, the other for periodic restoration. Using them correctly keeps your knives performing optimally for years.
What's Actually Happening at the Edge
To understand honing versus sharpening, you need to know what happens to a knife edge during use. Your blade's edge is incredibly thin—sometimes just microns across at the very tip. When you cut through food and contact your cutting board:
- The thin edge bends or rolls to one side (like a wire folding over)
- The bent edge no longer presents a clean cutting surface
- The knife feels dull even though the edge isn't actually worn away
This is the normal mode of "dullness" for a knife in regular use. The edge is still there—it's just bent out of position.
Honing: Realigning the Edge
Honing straightens a bent or rolled edge back into alignment. It doesn't remove significant metal; it just pushes the edge back to centre where it can cut effectively again.
What Honing Does
- Realigns microscopic bends in the edge
- Restores cutting performance without removing metal
- Extends the time between true sharpenings
- Takes seconds to perform
When to Hone
Hone frequently—ideally before each use. Professional chefs often hone multiple times during a single service. For home cooks, a few strokes on a honing steel before beginning meal prep is ideal. At minimum, hone whenever the knife starts to feel like it's dragging rather than slicing cleanly.
Traditional honing steels are smooth or finely ridged steel rods. Ceramic honing rods are slightly abrasive and may remove tiny amounts of metal. Diamond-coated rods are more aggressive and blur the line between honing and sharpening. For true honing, smooth or fine-ridged steel works best.
Sharpening: Creating a New Edge
Sharpening removes metal from the blade to create a completely new edge. It grinds away worn or damaged material and forms fresh cutting surfaces that meet at a sharp apex.
What Sharpening Does
- Removes metal to form a new edge
- Restores truly worn or damaged blades
- Reestablishes the correct edge angle
- Creates an edge where honing can no longer help
When to Sharpen
Sharpen when honing no longer restores performance. For most home cooks who hone regularly, true sharpening is needed only every few months. Signs you need to sharpen include:
- Honing no longer improves cutting performance
- Visible chips or damage in the edge
- The edge feels rounded when you examine it
- The knife struggles with tasks it once handled easily
Honing is maintenance; sharpening is restoration. Hone often to delay sharpening, but recognise when honing isn't enough and true sharpening is required. Both are essential—they're not interchangeable.
The Car Analogy
Think of knife care like car maintenance:
- Honing is like checking your tyre pressure—a quick, frequent task that keeps everything performing optimally
- Sharpening is like getting new tyres—a less frequent, more involved process that replaces worn components
You wouldn't skip tyre pressure checks just because you'll eventually need new tyres. Similarly, regular honing extends the intervals between sharpenings and keeps your knife cutting well in the meantime.
How to Hone Properly
- Hold the honing steel vertically with the tip resting on a stable surface (or horizontally if preferred)
- Place the knife blade against the steel at approximately 15-20 degrees
- Draw the blade down and across the steel in a smooth arc, from heel to tip
- Alternate sides, maintaining consistent angle and light pressure
- 4-6 strokes per side is typically sufficient
Too much pressure damages rather than aligns the edge. Too steep an angle rounds the edge over. Inconsistent technique provides uneven results. Focus on light, consistent strokes at the correct angle for best results.
When to Seek Professional Sharpening
While many cooks learn to sharpen at home, professional sharpening services offer advantages:
- Proper equipment for all knife types
- Experience handling expensive or delicate blades
- Ability to repair significant damage
- Consistent, reliable results
Professional sharpening typically costs $5-15 AUD per knife and makes sense for those who don't want to invest in learning or equipment. However, learning to sharpen your own knives provides long-term savings and deeper understanding of your tools.
Putting It All Together
An effective knife care routine combines both processes:
- Before each use: Quick honing (30 seconds)
- Weekly or as needed: More thorough honing if performance has declined
- Every few months: True sharpening when honing no longer restores the edge
This approach maximises time between sharpenings (preserving blade life) while ensuring consistently sharp edges for daily cooking.
Special Considerations for Japanese Knives
Japanese knives, with their harder steels and more acute edges, require slightly different handling:
- Use ceramic honing rods rather than steel—hard Japanese edges can chip against aggressive steel rods
- Hone at a more acute angle (10-15 degrees) to match the blade geometry
- Some Japanese knife purists skip honing entirely and touch up on fine whetstones instead
If you own high-end Japanese blades, research their specific care requirements or consult the manufacturer's guidance.
The Bottom Line
Honing and sharpening work together to keep your knives at their best. Hone frequently to maintain alignment, sharpen periodically to restore worn edges, and your knives will reward you with years of excellent performance. Understanding the difference empowers you to give your blades exactly what they need, exactly when they need it.