Honing Steel vs Whetstone: Which One Does Your Knife Need?

• Care Tips • Kitchen • Knives • Maintenance

Honing Steel vs Whetstone Knives | King of Knives e-store

A well-maintained knife makes cutting safer and more efficient, but choosing the right tool for maintenance can be confusing. Should you use a honing steel or whetstone? Both serve difference purposes, and knowing when to use each ensures your knives stay sharp and functional.

What's the Difference?

  • Honing Steel: Realigns the blade's edge without removing metal.
  • Whetstone: Removes metal to create a sharp, refined edge.

Honing keeps your knife performing well between sharpening sessions, while a whetstone restores sharpness when a knife becomes dull.

WHAT IS HONING?

Honing does not sharpen a knife but helps maintain its edge. Over time, a blade's edge bends slightly out of alignment. A honing steel (also called a honing rod) straightens the edge, improving performance without removing metal.

Best for:

  • Regular maintenance to keep knives sharp.
  • Knives that have lost precision but are not dull.
  • Extending the time between sharpening.

How often to hone:

  • Daily or before each use for frequently used knives.
  • Every few uses for general kitchen knives.

How to use a honing steel:

  1. Hold the steel vertically with the tip resting on a sturdy surface.
  2. Position the knife at a 15-20° angle against the steel.
  3. Run the blade down the steel in a sweeping motion, alternating sides.
  4. Repeat about 5-10 times per side.

Honing is quick and keeps your knife performing well, but it won't fix a dull blade.

WHAT IS SHARPENING?

Sharpening removes metal to create a new, sharp edge. A whetstone (also called a sharpening stone) grinds away small amounts of metal, restoring a dull knife's cutting ability.

Best for:

  • Knives that struggle to cut through food.
  • Blades that feel dull even after honing.
  • Restoring a razor-sharp edge.

How often to sharpen:

  • Every 2-3 months for frequently used knives.
  • Every 6 months or as needed for less-used knives.

How to use a whetstone:

  1. Soak the stone in water (if using a water stone).
  2. Place the knife at a 15-20° angle against the stone.
  3. Slide the blade forward while applying even pressure.
  4. Repeat on both sides, gradually refining the edge.

Sharpening should be done only when necessary to avoid excessive metal loss.

WHEN TO USE HONING STEEL VS WHETSTONE

 Situation Use Honing Steel Use Whetstone
Knife feels slightly dull but still cuts ✔ ✘
Knife struggles to slice through food ✘ ✔
Daily maintenance to keep the edge straight ✔ ✘
Blade has small nicks or damage ✘ ✔
Quick touch-up before cooking ✔ ✘

 

Both tools are essential for proper knife maintenance. Honing keeps your knife in top shape between sharpening sessions, while a whetstone restores its cutting ability when needed.

CHOOSING THE RIGHT TOOL FOR YOUR KNIVES

For the best results, use both:

  • Keep a honing steel in your kitchen for routine maintenance.
  • Invest in a whetstone or an electric sharpener for sharpening when needed.

Using a combination of honing steel and whetstone ensures your knives stay razor-sharp and last longer.

 

A honing steel and a whetstone serve different but equallty important roles. Honing keeps knives aligned, while sharpening restores sharpness. Both tools help maintain precision, ensuring every cut is smooth and effortless.

← Older Post