Honing, done with a steel, straightens the edge of your knife after use. If even after honing your knife is not sharp enough, it is time to use a whetstone, which actually removes metal to form a sharp edge again. Kramer includes a lot of helpful tips in the videos above, such as using a matchbook to find the correct angle to hold your knife against the steel and stone, and using a kitchen scale to figure out the amount of pressure you should be exerting as you hone.
How often do you hone and stone your knives?
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