A sharp knife is every cook’s best friend. But even the best blades get dull with time. The good news? You don’t always need to sharpen them. Sometimes, a quick hone is all it takes. In this guide, I’ll show you exactly how to hone a knife the right way.
This article is based on my years in the kitchen, using knives of all types from small paring knives to heavy chef’s blades. Let’s keep things simple and clear, so you can follow along easily.
What Is Honing?
Honing is the act of straightening the edge of your knife. It does not grind away metal. Instead, it realigns the blade after regular use. A knife edge bends with each cut. Honing fixes this.
Honing is not sharpening. Sharpening removes metal to create a new edge. Honing just keeps your current edge straight and in shape.
Use a honing rod or honing steel for this. Most kitchens have one. If not, ceramic rods are easy to buy and work well.
Why You Should Hone Your Knife
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Keeps your knife sharp for longer
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Saves time and money less sharpening needed
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Safer cutting with a straight blade
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Helps with both smooth and serrated knife edges
A dull knife is dangerous. It slips, it tears, and it makes prep work slow. Honing is a simple way to avoid this.
What Tools Do You Need?
Before we start, gather your tools:
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A kitchen knife (chef’s knife, pocket knife, etc.)
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A honing steel or ceramic honing rod
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A folded piece of paper (for angle practice)
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A towel or stable surface
If you don’t have a honing rod, try a sharpening steel or buy a ceramic one. Some brands like Lansky also make affordable tools.
What Is the Correct Sharpening Angle?
The angle matters. It affects how the blade touches the steel.
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German-style knives: About 20 degrees
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Japanese knives: Around 15 degrees
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Pocket knives: Between 15 and 20 degrees
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Serrated bread knives: Use a rod made for serrations and keep a shallow angle
Two Easy Ways to Find the Angle:
1. Visual Guide
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Hold the knife straight (90 degrees to the rod)
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Cut that in half → 45 degrees
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Half again → about 22 degrees
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Lower slightly → about 20 degrees
2. Paper Fold Trick
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Fold a sheet in half twice
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That gives you about 22.5 degrees
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Use it as a guide to practice your angle
How to Hone a Knife (Step-by-Step)
Step 1: Hold the Rod Vertically
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Place the tip on a cloth or wooden board
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Keep it straight and stable
Step 2: Place the Knife at the Angle
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Start with the heel of the blade at the top of the rod
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Angle it to 20 degrees (or your knife’s angle)
Step 3: Swipe Down and Across
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Draw the knife down the rod
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Move from heel to tip
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Pull it toward your body
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Use light pressure
Step 4: Repeat on the Other Side
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Do the same movement on the other side of the rod
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Keep your angle steady
Step 5: Repeat 3–5 Times Per Side
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For regular use, 2–3 passes per side are fine
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If it feels dull, try 6–8 gentle strokes per side
Tips for Best Results
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Don’t use force. Light pressure works best.
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Don’t rush. Stay smooth and steady.
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Keep the angle steady this is key.
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If your knife still feels dull, it may need a sharpening stone or a wet stone.
When Honing Doesn’t Work
Sometimes, honing won’t help. That means your knife is beyond a simple fix.
Reasons:
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You used the wrong angle
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You used too much pressure
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The blade is worn down
In these cases, use a knife sharpener or a whetstone. Honing can’t fix a dull knife that’s lost its edge completely.
Test Your Knife After Honing
Try slicing:
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A sheet of paper
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A ripe tomato
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An onion
A sharp knife should cut cleanly without tearing.
If it still struggles, it’s time for full sharpening.
Final Thoughts
Honing is quick, easy, and keeps your knives in peak condition. It’s a simple habit that every cook should build.
Recap:
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Honing is not sharpening it’s straightening the edge
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Use a ceramic honing rod or sharpening steel
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Aim for the right sharpening angle
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Hone your knife after every few uses
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If honing doesn’t help, sharpen the blade fully
Take a moment to hone your blade before cooking, and you’ll see the difference in every slice.