How to Hone a Knife

Hold the steel perpendicular to the counter and anchor it with a damp paper towel or kitchen towel so it won’t slip. Place the heel of the blade against the top of the steel and point the knife tip slightly upward. Hold the blade at a 15‑degree angle away from the steel.

Maintaining light pressure and a 15‑degree angle between the blade and the steel, slide the blade down the length of the steel in a sweeping motion, pulling the knife toward your body so that the middle of the blade is in contact with the middle of the steel.

Be mindful of the angle and maintain pressure. You should make 4 to 5 passes on each side.