How to Steel a Knife (The Right Way to Hone Like a Chef)

If you spend any time in a professional kitchen, you'll see one tool come out far more often than a whetstone: the sharpening steel. It's that long, rod-shaped tool chefs use to "steel" their knives before prep. You've probably seen it in movies—quick, rhythmic strokes before the cook dives into slicing onions like a magician.

But what exactly are they doing? Are they sharpening the knife? Why do they do it so often? And how should you do it at home without nicking your fingers or wrecking your edge?

In this guide, we'll walk through how to steel a knife properly—the difference between honing and sharpening, the right technique, and why it's one of the easiest ways to extend the life of your blades.

See also: Victorinox Fibrox 8" Chef's Knife Review and our Knife Care Guide.

What "Steeling" a Knife Actually Means

Steeling a knife is not sharpening it. When you sharpen a knife, you remove metal from the edge to create a new bevel. When you hone or steel it, you're simply realigning the existing edge that's bent or rolled from use.

A honing steel brings that fine edge back to center, making your knife feel sharp again—without grinding away precious metal. Think of honing as alignment maintenance; sharpening is edge reconstruction.

When you need actual sharpening, check out our guide on sharpening with a tri-stone for professional results.

Why Honing Matters More Than You Think

• ✅ Cleaner, safer cuts—less pressure means fewer slips.
• ✅ Longer edge life between sharpenings.
• ✅ Consistent performance across proteins, veggies, and herbs.
• ✅ Protects your investment in quality blades like the Victorinox Fibrox 8" Chef's Knife or the Victorinox Fibrox 10" Chef's Knife.

Regular honing is quick and prevents your knife from dulling prematurely—a small ritual with big returns.

The Tools You'll Need

1. A Quality Honing Steel

The essential tool here is a dependable honing steel. The Henckels 10-Inch Sharpening Steel is a classic: balanced, grippy, and durable, with just enough abrasion to realign an edge without stripping metal. It's the same kind I've used for decades in professional kitchens.

2. A Chef's Knife Worth Caring For

Your knife should already be sharp. The Victorinox Fibrox 8-Inch Chef's Knife is perfect for home cooks, while the Victorinox Fibrox 10-Inch Chef's Knife offers extra reach and heft for larger jobs. Both respond beautifully to a steel.

How to Steel a Knife (Step-by-Step)

1. Grip the steel vertically. Hold it steady on a towel or board for control.
2. Set your angle (15–20°). Western knives ≈ 20°, Japanese ≈ 15°.
3. Draw the blade down and across. Heel to tip in one smooth motion.
4. Alternate sides. Six to eight passes per side is ideal.
5. Wipe and test. Clean the blade and test on paper or tomato skin.

Keep movements deliberate and consistent—speed isn't the goal; precision is.

Honing vs. Sharpening

Common Mistakes to Avoid

• Using too much pressure.
• Changing angles mid-stroke.
• Speeding instead of focusing on accuracy.
• Honing dirty knives.
• Using a damaged or worn-out steel.

Pro Chef Tips

• Hone before cooking, not after.
• Listen for a clean, even sound—it signals the right angle.
• Alternate strokes evenly on both sides.
• Replace your steel every few years if it smooths out.
• Store your steel safely to prevent damage.

Maintenance Schedule

• Hone every 2–3 uses (daily for pros).
• Sharpen every 3–6 months.
• Use wood or plastic boards—never glass.
• Wash and dry knives immediately after use.
• Store safely in a block, strip, or guard.

Recommended Tools

See also: Best Kitchen Knives for Everyday Cooking and our complete Kitchen Starter Kit for chef-approved essentials.

Final Thoughts

Learning how to steel a knife is a simple but transformative skill. Once you master it, every prep task feels smoother, cleaner, and more professional. Your knives will last longer, perform better, and turn kitchen work into a true craft.

Grab your Henckels Honing Steel, pick up your favorite Victorinox Fibrox Knife, and keep that edge chef-sharp—because the best cooks always respect their tools.