If you spend a lot of time in your kitchen like we do, you know the everyday struggles of having a dull knife. Whether it is dull from continuous chopping or prying apart frozen foods (which you should NEVER do with kitchen knives), the blade will lose its sharp edge. This generally means that the edge of the blade is no longer aligned, not allowing it to cut properly. This is where the difference between sharpening and honing come into play.
In order to get that sharp edge and alignment back, read below to understand the difference between sharpening and honing kitchen knives that we grabbed from TheKitchn.com.
- Honing: A honing steel basically pushes the edge of the knife back to the center and straightens it. It corrects the edge without shaving off much, if any, of the blade’s material. Honing doesn’t actually sharpen the knife, but if done properly, the knife will seem sharper because the blade is now in the proper position. Honing should be done often — some even hone before each use.
- Sharpening: Sharpening, on the other hand, is a process where bits of the blade are ground and shaved off to produce a new, sharp edge. It can be done using a water stone, whetstone, or electric knife sharpener. Sharpening can be done less frequently than honing — just a few times a year depending on how much use the knife gets.
So there you have it – hone regularly and then sharpen when your kitchen knives really need a tune up. If you are in the market for a good-quality knife sharpener, check out our Products Page. We sell both a 2-Stage and a 3-Stage Knife Sharpener. These products are easy-to-use, efficient, and have a slip-free grip on the bottom so that they stay securely on the counter top during sharpening. For more information, visit our Amazon Page here: Quick Cocinero Knife Sharpeners.