When I first started to cook for myself over a year ago, it became immediately clear that I needed a good set of knives. I went out and bought a nice set (the Wusthof Classic Ikon 7), which I super appreciate and use daily.
Well, after a year of using these knives daily, they started to lose their sharpness/straight edge. I kept meaning to bring them to a knife sharpener store/booth at the farmer’s market, then realized (duh) that my knife set came with a knife honing steel!
A quick YouTube search later and I found a great tutorial on how to hone my own knives. I know, I feel silly that this was even a question but just like with the pumpkin baking knowledge, I figured that if I didn’t know this, then someone else probably didn’t think of it right off the bat either.
Did you know that a knife sharpener creates a whole new edge, whereas the honing steel fixes deformities in the blade that occur through use? If you already have a completely blunt knife (or cheap knife), a honing steel won’t do much for yah. But if you have a nice, high quality knife, a quick hone here, and a quick there.. here a hone, there a hone, everywhere a hone hone will keep your blade nice and sharp.
The Wusthof knife honing steel is definitely quality and quite hefty. Easy to hold and work with.
It was so easy that I’m almost ashamed but whatever – I now have happy, sharp knives again and it’s pretty fun to give them a quick honing before using them!