Kitchen Gadgets - Honing Steels vs. Knife Sharpeners

Ever wonder what the true difference is between a knife sharpener and a honing steels? (Those are the long, metallic devices you see chefs on TV use with wreckless abandon!)

A honing steel doesn't remove any metal from your knives, but hones them by realigning the edge of the blade. It makes your knife more effective at cutting again. Good knives don't need to be sharpened very often - only once or twice a year - as opposed to honing. You should hone your knives every time you use them, and maybe even in between large chopping jobs.

So, quick summary: hone your knives every time you use them, sharpen them (or get them professionally sharpened) only about once or twice a year at the most. Good knives won't need to be sharpened any more often than that.

Kitchen Gadgets - A Great Knife Sharpener for under $10 (Accusharp)

Those beautiful kitchen knives you have don't seem quite so lovely when they get dull. Once in a while, you need to pull out this handy knife sharpener from Accusharp, which gets rave reviews from users! For under $10, you can get all of your knives nice and sharp again, good as new. Just sharpen your knives once or twice a year, and you should be good to go...to chop, slice, dice, and julienne your way to culinary creativeness.





(Don't forget that every time you use your knife you should use a honing steel. Honing doesn't sharpen the knives or remove any metal from the edges, but it works to sort of realign the edge of the knife, giving you a more precise cut again. Hone every time you use the knife, and sharpen your knives only up to a few times a year.)