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You can’t sharpen your knives with a regular honing steel. You use a knife honing steel to realign the knife’s edge, improving its performance. This differs from a knife sharpening steel, which removes part of the blade to create a new, sharp edge. Using a honing steel means you don’t have to buy a new set of knives as often, and because chefs can easily get used to how a knife feels, this gives you a better affinity with your tools.
A honing steel belongs in every kitchen, as a blunt edge can ruin even the best of ingredients fast. Rather than try and muddle through, potentially ruining the dish, a knife honing steel will ensure you have the tools you need ready.
A diamond honing steel works in the same way as other knife honing steels but it is coated in a fine layer of diamond dust. This is harder than the metal of the knife, making it easier to look after your knives and keep them in the best condition.
At Kitchen Knives, choose a knife honing steel from our great selection and keep your favourite knives in the best condition possible.
