you need a sharpening steel or rod, but fortunately, they don't need to be sharpened nearly as often. Read more: The Ultimate ...

I use a permanent marker to color the edge, so it is easier to see when I sharpen it. The marker’s residue helps you see how much steel you removed, and helps keep the proper angle. Simply ...

Sharpening is a completely different action ... You’ll need a honing steel, and the average one will run you 15 to 30 bucks. In a nutshell, you’ll be running the length of the blade against ...

Honing is a process where you realign the edge of the blade by dragging your knife from heel to tip across a long, sturdy rod called a honing steel. It does not actually sharpen the knife ...

There’s nothing quite like the feel of a new, factory-sharp chef’s knife – or cook's knife as it's also known. It’s easy to fall in love with a knife as you’re slicing up tomatoes and ...