November 21, 2025 · David Strickler
Sharpening vs. Honing: What's the Difference (And Why You Need Both)
Ever wondered about that long steel rod in your knife block? We break down the difference between honing (re-aligning) and sharpening (creating a new edge) to keep your kitchen knives in perfect shape.
If you've ever been frustrated by a knife that can't slice a tomato, you know the value of a sharp edge. But what's the best way to maintain it? Many people confuse "honing" and "sharpening."
Honing Is Maintenance That long steel rod in your knife block is a honing steel. Honing doesn't actually sharpen your knife. Instead, it re-aligns the blade's microscopic edge. Daily use can cause this edge to fold or curl. A few passes on a honing steel straightens it back out, making it feel sharper. You should hone your knife often even every time you use it.
Sharpening Is Restoration Honing can't fix a truly dull knife. Over time, that edge wears away completely. Sharpening is the process of creating a brand new, sharp edge by carefully grinding away a small amount of metal. This is a precision skill that sets the blade's angle and restores its cutting power.
The Bottom Line
Hone your knives at home every week (or day!) to maintain the edge.
Sharpen your knives professionally 1-2 times a year to restore the edge.
When honing just isn't cutting it anymore, it's time for a professional sharpening. If you're in the San Diego area, I can bring my Wicked Edge system right to your door and give your knives a fresh-from-the-factory edge.