Is there a difference between honing and sharpening? I have always understood that there is, in that honing with a steel realigns the edge, not removing any metal, as compared to sharpening with a stone, which does. I've been told that a good knife needs little sharpening on a stone if honed regularly. So now I'm wondering, how often should I hone? Many thanks. ;o)
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)