So you have a dull knife. What next? This is one of the most common questions I get from food enthusiasts and industry beginners. It is a seemingly straight forward question. How do you sharpen a knife? A honing steel DOES NOT sharpen a knife. Its sole purpose is to realign the edge of a blade that can curve over and cause your knife to seem dull from repeated use. The hardness of the knife blade determines how often you will need to “hone” or realign your knife. To be on the safe side, when you pick up a knife, always run it over a steel a few times before using.
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