Honing Steel

The honing steel is made to realign the microscopic "feathers" on the edge of a knife blade that become frayed over time and cause the knife to become dull. A knife sharpening steel should be used once a day or throughout the day if knives are put to heavy use. Knives will still eventually need to be sharpened and their edges restored, but regular use of a honing steel can lengthen the time required between sharpenings and extend the life of the blade.

View Filters (80 Results)
(80 Results) Back to Top