You don’t need to be a pro chef—or spend an hour—to keep your knives razor-sharp. In fact, a simple 5-minute routine is all it takes to keep your edge in peak form. Sharp knives aren’t just a luxury—they’re safer, faster, and make every cut feel like butter.
Whether you're prepping steak in the forest or slicing onions at home, this is the go-to method we swear by.
Step 1: Know the Difference Between Honing and Sharpening
First things first—honing and sharpening are not the same.
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Honing realigns the edge of your knife. It's something you can (and should) do often.
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Sharpening actually grinds a new edge onto the blade. This only needs to be done occasionally, depending on how often you use your knife.
In this 5-minute routine, you’ll be honing, not grinding. Think of it as daily maintenance for your blade.
Step 2: Grab a Honing Steel
Not all rods are created equal. Our 10” Honing Steel is made from hardened high-carbon steel and finished with a natural rosewood handle—perfect for grip, even when your hands are wet or greasy.
Step 3: Set the Angle (This Is Key)
The sweet spot is usually around 15–20 degrees for most kitchen knives. Not sure how that looks? Picture your blade just slightly off vertical—not flat, not upright.
Tip: If your knife came with a recommended angle, follow that. Otherwise, 20° is a solid all-purpose choice.
Step 4: Swipe Gently, 5–10 Times Per Side
Place the heel of your blade at the top of the honing steel, then draw it down and across in a smooth motion—almost like you’re shaving a thin slice off the rod. Repeat on the other side. You’re not pressing hard here—let the weight of the knife do the work.
Alternate sides with each stroke until you’ve done 5–10 passes per side.
Step 5: Test and Wipe
To check your edge, try slicing through a tomato or a sheet of paper. If it glides through cleanly—you’re good. If it tears or drags, give it a few more gentle passes on the rod.
Always wipe down your knife with a clean towel before using it—especially after honing, as it can leave behind small metal filings.
Bonus Tips to Keep That Edge Sharp
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Use a proper cutting surface like our Olive Wood Cutting Board—never glass or stone
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Avoid the dishwasher (hand wash and dry immediately)
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Store it safely in a sheath or knife block to protect the edge
