• A honing steel with a ridged steel rod and a black handle, lying on a pale backdrop
  • A knife drawn down a honing steel held upright on a chopping board
  • Close-up of the ridged steel rod and its polished tip, with the words: keeps a sharp edge sharp
  • The honing steel on a grey worktop, beside a chopping board with a chef's knife and two tomatoes
  • Four benefits of honing, shown over a photograph of the steel in use
  • The black handle of the steel with its hand guard and hanging hole, with three details listed
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Honing Steel

Honing Steel

£25.00
£25.00
Sale Sold out
VAT included Delivery calculated at checkout.
  • Keeps a sharp edge sharp between sharpenings
  • A few light strokes before you cook
  • Does not grind the blade away, so use it every day

In stock ·Free UK delivery
Free UK delivery
2-year guarantee
30-day returns
Secure payment

Description

A honing steel does not sharpen a blunt knife. It straightens an edge that is already sharp, so you sharpen less often. For a blunt knife, start with one of our rolling sharpeners.

With use, the fine edge of a knife bends to one side. A few light strokes down the ridged steel rod bring it back into line. The steel does not grind the blade away, so you can use it every time you cook.

In the box: one honing steel, 10 in (25 cm), with a black handle, a hand guard and a hanging hole.

Good to know: for everyday steel kitchen knives. Very hard, thin blades are better kept on a ceramic rod. Not for ceramic knives. Wipe it clean after use and keep it out of the dishwasher.

Delivery, returns and guarantee

Delivery: free to UK addresses, in 7 to 10 working days. Delivery details.

Returns: you have 30 days from delivery to send it back, unused. Returns and refunds.

Guarantee: 2 years, in addition to your statutory rights.

How to use

1. Wash and dry the knife.

2. Stand the steel upright, with its tip on a chopping board or a folded cloth. Grip the handle and keep your fingers above the guard.

3. Rest the heel of the blade against the top of the steel, at about 20°.

4. Draw the knife down the steel in one smooth stroke, from heel to tip. Use light pressure.

5. Do the same on the other side of the steel. Alternate sides, five to ten light strokes on each side.

6. Wipe the blade and the steel with a clean cloth.

To check, slice a sheet of paper held upright. A clean cut means the edge is back in line. If the blade catches or tears the paper, the knife needs sharpening, not honing.

Keep your fingers out of the path of the blade.

Contact

A question before or after you order? Write to us and we will get back to you.

View full details

How to use

How do you hone a knife?

Stand the steel on a board and draw the knife down it, a few light strokes on each side.

Stand the rod
01

Stand the rod

Hold the steel upright, with its tip on a chopping board or a folded cloth.

Draw the knife
02

Draw the knife

Draw the blade down from heel to tip, at about 20°, then do the other side.

Wipe the blade
03

Wipe the blade

Wipe the blade clean before you cook with it.

Honing, not sharpening

Sharp for longer

A honing steel does not sharpen a blunt knife. It straightens an edge that is already sharp, so you sharpen less often.

It straightens the edge

Every day

It straightens the edge

Each time you cut, the fine edge of the blade bends a little to one side. The knife cuts less well, but the edge is not worn: it is only out of line. A few light strokes down the steel bring it back into line.

Four good reasons

Why hone

Four good reasons

  • A quick routineA few light strokes before you cook.
  • Sharpen less oftenThe edge lasts longer between sharpenings.
  • A safer knifeA knife that cuts cleanly is less likely to slip.
  • A sure gripA shaped black handle, with a guard between your hand and the blade.
Three useful details

The details

Three useful details

  • Ridged steel rod10 in (25 cm), with fine ridges along its length.
  • Hand guardA thick guard sits between your fingers and the blade.
  • Hanging holeHang it on a hook, within reach.
Steel or ceramic?

Which rod

Steel or ceramic?

This steel straightens the edge and does not grind it away, so you can use it every day on everyday kitchen knives. The Ceramic Honing Rod is harder and very fine: it also smooths the edge lightly and suits harder steel knives, but it can break if dropped. Blunt knife? Neither will fix it: use a rolling sharpener.

Questions

Before you buy

Another question? Write to us.

Does a honing steel sharpen a knife?

No. It straightens the fine edge, which bends a little each time you cut, but it does not make a new one. For a blunt knife, use one of our rolling sharpeners first.

How do I use it safely?

Stand the steel upright with its tip on a chopping board or a folded cloth, and keep your fingers above the guard. Draw the knife down from heel to tip at about 20°, with light pressure. Alternate sides.

Steel or ceramic: which should I choose?

The Honing Steel straightens the edge and does not grind it away, so it suits everyday knives and daily use. The Ceramic Honing Rod is harder and very fine: it also smooths the edge lightly and suits harder steel knives. Neither is for ceramic knives.

How often should I use it?

As often as you like: a few light strokes before or after you cook keep the edge in line. When the steel no longer brings the edge back, it is time to sharpen.

How do I look after it?

Wipe it with a dry cloth after use and hang it up by the hole in the handle. Keep it out of the dishwasher.

What about delivery and returns?

Delivery is free in the UK and takes 7 to 10 working days. If you change your mind, you have 30 days to send it back unused, and it comes with a 2-year guarantee.

Free UK delivery
30-day returns
2-year guarantee
Secure payment