Wüsthof 9-inch Honing Steel

A honing steel does not grind a new edge. It realigns the fine edge of a knife, which rolls slightly to one side with everyday cutting and makes a sharp knife feel dull. A few strokes on the Wüsthof 9-inch honing steel before you cook straighten that edge and restore clean, easy cuts.

The 9-inch rod suits knives up to about 8 inches long, which covers a standard chef’s knife, a santoku and every utility and paring knife in the drawer. It is short enough to store in a drawer or the steel slot of a knife block.

When should you hone? A few strokes each time you use the knife keep the edge in line, and sharpening becomes an occasional job. When honing no longer brings the edge back, the knife needs sharpening; the Wüsthof 10-inch ceramic sharpening rod or the two-stage hand-held sharpener will do that. For 10-inch chef’s knives and slicers, choose a 10-inch honing steel. Our guide to honing steels walks through the technique.