How to Season a Knife Like a Pro

Honing vs. Sharpening

Know the difference to keep your knives performing their best.

Honing (Before Each Use)

Honing realigns the edge. Do this before every cooking session.

How to Hone

1. Hold honing steel vertically

2. Place heel of knife at top of steel

3. Draw blade down and toward you in a sweeping motion

4. Alternate sides (5-6 strokes each)

5. Maintain consistent angle (about 20 degrees)

Sharpening (When Needed)

Sharpening removes metal to create a new edge. Do this every few months or when honing isn't enough.

How to Use a Sharpener

Electric:

1. Turn on

2. Draw blade through slots (follow instructions)

3. One pass per side usually enough

Manual:

1. Place in coarse slot

2. Draw through 3-4 times

3. Repeat in fine slot

4. Use the honing steel after

When to Replace

Signs your knife needs replacing:

Pro Tips