Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›


Honing Steel Basics


Cookware 5

Honing Steel Basics

Produce Addict | Dec 22, 2006 11:31 AM

So in a quest to take better care of my knives, I bought a honing steel, just a cheap one <$10 from a restaurant supply store on the bowery (for future reference, of the stores I went to the one on Delancey and Bowery was cheapest, heard from some cops that there is a cheaper one on Elizabeth). Then i get home and it seems like my significant other had also bought me a honing steel, as a holiday gift! His was significantly more expensive (I don't have a $ but I'm guessing about $30). I now have lots of questions:
1- Assuming his honing steel is NOT a diamond steel, is there any difference between the cheap steel and the pricey steel?
2- If it is a diamond steel, I've read some negative stuff about these, mainly that they remove too much metal. Do others disagree?
3- Most importantly, I found a honing 101 on the web, , but I haven't sharpened my knives for about 9 months. Is there any harm to honing them now before I can get back to the sharpener?


Want to stay up to date with this post?

Recommended From Chowhound