Honing Steel is a steel alloy tool of a curved, smooth metal rod with abrasive lateral surfaces and is used for sharpening knives. It is believed that honing steel can even make the dullest knife sharper by finding and smoothing out irregularities in the blade edge.
Our research team made an in-depth study to produce the most comprehensive best honing steel review on the internet. We have especially studied top 9 products in terms of their functionality, convenience and durability.
Once you learn about our unique rating system, it would be easier for you to pick up the right tool that not only fits your budget but is also durable in nature.
So read this article in its entirely to know what brand of honing steel is top rated in regards to convenience, quality and features!
- Best Honing Steel Reviewed
- 1. Shun Classic Combination Honing Steel
- 2. Winware Stainless Steel Sharpening Steel
- 3. Utopia Kitchen 12 Inch Honing Steel
- 4. Kota Japan 12 in. Diamond Carbon Steel
- 5. Wusthof 10-Inch Diamond Sharpening Steel
- 6. Smith’s – 3001 9001796 Diamond Sharpening Steel 10″
- 7. DMT CS2 12-Inch Ceramic Steel
- 8. Messermeister Ceramic Rod Knife Sharpener
- 9. Green Elephant Ceramic Sharpening Rod
- What To Look For When Buying A Honing Steel
- What is a Honing Steel?
- How Often Should You Hone a Knife?
Best Honing Steel Reviewed
1. Shun Classic Combination Honing Steel
Shun Classic Combination Honing Steel is a must-have for any Shun Cutlery collection. This elegant and essential combination honing steel gently realigns blade edge over time, ensuring the sharp edge of the blade is always in contact with food.
The 9 inch stainless steel rod offers 2 different honing surfaces: a smooth surface designed to be used every day and a micro-ribbed surface meant only to be used once or twice per week.
For best results, use on knives that have been properly maintained and cleaned by handwashing with warm water and light soap–not dishwasher safe.
A beautiful addition to your kitchen drawer space, this requires minimal maintenance during regular use while maintaining perfect complements of style and function!
2. Winware Stainless Steel Sharpening Steel
The Winware Stainless Steel Sharpening Steel is a superb choice when you need the perfect edge. This 12″ steel will keep your knives in tip-top shape, giving you that edge in all situations.
The 5″ handle provides comfortable and easy use through long periods of time to help ensure durability for its lifetime.
With an ingenious blade crafted out of durable stainless steel this sharpener won’t rust or tarnish easily with frequent use or moisture exposure like many other types on the market, ensuring it stays sharper for longer without dulling prematurely even when hand washed (hand wash only). Note: not dishwasher safe!
3. Utopia Kitchen 12 Inch Honing Steel
The ultimate kitchen knife sharpening steel rod, the Utopia Kitchen 12 Inch Honing Steel is great for all types of knives.
The honing rod is made of carbon steel and plated with nickel-chrome to protect your cutting edge during use.
This easy-to-use straight blade steel quickly removes metal burrs on edges without removing too much metal.
Additionally, the rubber bottom ensures that the sharpener stays in place so it’s hard to knock or drop when using left or right handed.
If you notice nicks or other damage on the sides of your blades while cleaning them please refer to user manual for further instructions before use.
4. Kota Japan 12 in. Diamond Carbon Steel
Kota Japan 12 in. Diamond Carbon Steel is designed for professional kitchens, hunting or home use that demand sharp knives and tools. The state-of-the-art manufacturing ensures precision sharpening of dull knives and tools using an oval shape rod to ensure efficient results.
This knife honer comes with a ergonomic handle for better leverage at all times, ensuring proper grip whether you are holding the rod over your head or over the kitchen countertop.
The design makes this tool aesthetically pleasing but it also offers safety through its worry free lifetime guarantee policy – guaranteeing uncompromising quality without added gimmicks!
These diamond carbon steel rods come with a 100% tested price tag which will turn into an economical investment as they sharpen blunt blades quickly.
5. Wusthof 10-Inch Diamond Sharpening Steel
The Wusthof 10-Inch diamond sharpening steel is a slip-resistant and comfortable. This sharpening steel features a diamond-coated steel shaft to take advantage of the natural abrasive qualities of diamonds, without compromising their gentle finish. You can achieve a razoringly sharp edge for your knives with just two or three swipes across this blade.
The handle has been designed to fit comfortably in your hand, so it’s easy to move from spot to spot on the blade. It attaches securely into any standard kitchen knife block thanks to its molded heel that extends out from the handle at an angle perfect for sticking right in there!
We recommend using both sides while using this tool: one side smooths away nicks while the other gets your blade ready for a completely smooth edge.
This tool is not dishwasher safe, so we recommend keeping it in your knife block to keep your countertops less cluttered and easy to wipe up when you’re done!
6. Smith’s – 3001 9001796 Diamond Sharpening Steel 10″
The World’s First interrupted surface, diamond-coated, oval sharpening rod makes any blade last longer. This unique sharpening surface features an overlapping oval hole design which speeds up the sharpening process while collecting and holding the metal dust and filings that ordinarily build up during this process.
The Diamond Sharpening Steel is coated with a number of layers of micron-sized mono-crystalline diamonds bonded in nickel to a flat metal surface for a durable yet effective stainless steel product that will fit easily in your hand or tackle box, so you can hone your blades wherever they need it most.
This sharpener is diamond coated, so it provides more than three times the abrasiveness of other steel rods while cleaning off quickly and resisting rusting.
Smith’s Diamond Sharpening Steel handheld 10″ rod accommodates all types of blades with its oversized hand guard for safety while its soft grip rubber handle provides comfort for ease of use. It also features a hang up ring to store this tool conveniently when not in use or during transportation.
Made from high-grade silver alloy steel inside to provide durability over time, Smith’s 10″ Knife Sharpener also features a plastic tip on the end of each point that helps you stab into the ground to use this tool while camping or hunting. It can also be used with rods that are round, square, half-round and triangular shaped.
For proper care, after you’re done using it for sharpening your blades, clean the rod thoroughly with water and dry it immediately so rust doesn’t form on the tip.
7. DMT CS2 12-Inch Ceramic Steel
Manually sharpening knives is an annoying task. Never again with DMT CS2 12-Inch Ceramic Steel Blade Sharpener! This knife sharpener provides years of consistent performance and reliable service to eliminate the frustration of an unsharp blade.
Polished and refined edges make slicing meat, vegetables, and bread like a breeze! With this ceramic steel blade slicer you save time on repetitive tasks because it does not require any oil or water; simply sharpen dry.
The safety guard reduces hand injuries while ensuring that unwanted fingers stay away from the blades. Crafted from high quality materials built for durability, this vegetable knife is designed to last many years with very little maintenance needed to keep it in good condition thanks to its non-stick nature that prevents stuck on food.
8. Messermeister Ceramic Rod Knife Sharpener
Nothing can match the initial thrill or satisfaction of honing and sharpening a finely made knife with a Rod Knife Sharpener.
One of the finest models to be found, the Ceramic Rod Knife Sharpener has an industrial strength ceramic rod bound on one end by a ductile metal ring which will not break under pressure, unlike cheaper models.
Its abrasive enough to do some heavy duty work but doesn’t have any negative sharper effects because this is fine 1200 grit ceramic – it actually sharpens as it aligns your edge beautifully into its proper cutting profile.
This kit includes our most popular ceramic rods that are 3″ long by 2mm wide for easy handling and balance when using them on even larger kitchen knives – they’re perfect for sushi knives too, or any other similarly sized knives. You can also us this in the kitchen for your serrated bread knives.
9. Green Elephant Ceramic Sharpening Rod
Sharpening knives quickly and easily at home is one of the most common tasks for many people. Our ceramic sharpener rod will do just that with ease, without breaking apart like other products on the market.
Let’s face it – if you’re cooking dinner every night, you need your knife to be as sharp as can be.
This sleek green ceramic rod will ensure sharper knives in no time! Durable materials mean that this product will last years after purchase, saving money spent on new sharpeners!
A comfortable lightweight handle means that this product is easy to use, even by those who may not feel confident using larger kitchen tools.
Protect your ceramic blade with our exclusive anti-shock design at all costs; it’ll stay intact for hours, ready for any use!
What To Look For When Buying A Honing Steel
Types of steels
There are 3 main types of Hones that you can buy – Stainless Steel, Diamond Steels & Ceramic Steels. Each have their own advantages and disadvantages which we have listed below along with some examples for each type.
- Stainless Steel: As you would expect from the name, these steels are made out of steel alloy and will give your knife a fine sharp edge. These types of hone can be bought for nearly any price range, but the nicer ones (in our opinion) to use are usually between $10-50 dollars. The main advantage with using this type of self-honing tool is that it doesn’t contain any corrosive elements like ceramic or diamond based steels do. Furthermore, they’re incredibly easy to keep clean; after each use simply wash under hot water (the hotter the better), dry then store away until next time.
- Diamond Hone: A diamond steel is made up of extremely fine diamonds attached to a metal rod or base material. The advantage with a diamond steel is that because they tend to use very fine grit diamonds they will provide an abrasive surface that is fine enough to work on the smallest of imperfections. When using a diamond steel it is important to ensure you are using water or some other lubricant as this will stop the metal particles from your knife hitting the diamonds and causing them to lose their strength/sharpness.
- Ceramic Hone: A ceramic hone is made up of extremely hard ceramic material which produces an abrasive surface that can be used to remove larger imperfections in your blades edge. The advantage with a ceramic hone is that they tend not to wear away as quickly as their diamond counterparts, however, because they use much rougher grits they are less able to produce fine edges which can cause problems when sharpening serrated knives.
You won’t want a honing steel that feels like it’s going to slip out of your hand when you apply pressure to your knife. With this in mind, choose a handle made from:
- Wood: Wooden handles are usually easy to grip and very sturdy. They look great too! There are some disadvantages however; they cost significantly more than steel or plastic handles; they also take up space in the kitchen because they’re not as compact as other materials; lastly wooden can splinter if treated roughly.
- Plastic: While it may seem like a cheap solution, plastic can actually be quite sturdy and easy to grip. The downside is that they are often quite light, which means it’s possible to apply too much pressure when honing your knife. To combat this, look for a plastic handle with texture or ridges so you can maintain control while using the honing steel.
- Stainless Steel: A stainless steel handle will not absorb any moisture from your hands, making it very grip-able even when wet. It also won’t leave marks on your knife edge if you happen to drag it along the steel accidentally while honing. The disadvantages of stainless steel handles are that they tend to be heavier than other materials which could tire your hand during extended use, and they are also typically more expensive than other handle materials.
When you hone the blade of your knife, you will be applying a lot of pressure. You want a handle grip that is sturdy and won’t slip out of your hands.
There are dozens of knives you can choose from with various blade angles, so it would be impossible to create universal honing steel that was perfect for every knife. With this in mind, look for coarser steel that has larger grooves in the surface. This will allow you to maintain even the coarsest edges without having to reposition your knife or change the angle at which you hold it.
For European style knives, it’s best to choose a honing steel that is about the same length as your knife. This allows you to hold the honing steel closer to its end for more control over the angle at which you’re holding your knife. Eastern style knives are typically lighter, shorter and thinner than their western counterparts because they are designed for quick movements rather than heavy chopping. If you use an eastern-style knife with a 600mm (24″) honing steel as opposed to its 300mm (12″) alternative, you will likely apply too much pressure when using it and cause damage or injury.
What is a Honing Steel?
A honing steel, is a long smooth metal rod that has fine grooves running down the entire length of it. These groves help to give the blade its finishing process, that is otherwise known as sharpening.
Honing steels are also called stropping steels or honing rods. The latter name comes from how they used to be made out of animal horns.
The main purpose behind using a good quality hones steel on your blades is to keep them at their optimal cutting level for longer periods of time between having them re-sharpened professionally by knife sharpeners. It’s important to remember that not all hones are created equally, some can leave marks on your blade while others won’t even touch it.
One of the main reasons that people think that they need a honing steel is for their straight edge blades such as razors. These blades are so sharp and fine, they can actually bend out of shape over time if you don’t have them properly taken care of using a quality hone.
How Often Should You Hone a Knife?
The answer to this question really depends on a few factors. The first being how often you use your knife and the second being what type of steel it is made out of.
If you only use your knife once or twice a week, then you may be fine without having to hone them for up to 4 weeks.
However, if you are using your knife every single day, it’s important that you give them a quick hone in between each usage so that they can remain in optimal cutting condition for longer periods of time.
Additionally, the harder the steel is that composes your blade, the more often it will require honing. On average though most people tend to hone their knives once every two weeks unless there has been some sort of accident that has caused them to bend or warp out of shape.
Generally speaking, quality hones will restore the edge on your blade and not put any deep scratches onto the surface. If you hone it too much, yes you can cause yourself some problems but if you only do it very lightly without going over the same area multiple times, then it shouldn’t be an issue at all. It’s recommended that if anyone is experiencing any serious issues with their blades that they take them into a professional knife sharpener to see what they recommend for their maintenance needs.
Who should buy honing steel?
Anyone who wants to keep their knives in good shape and improve their quality of life through easier meal prep, faster knife-work, and less time spent sharpening blades. Anyone who is tired of spending hours or days on task with sharpening stones or other methods that take patience and physical ability may welcome this alternative. If you’re more interested in the process than the final result, then maybe it’s best to come back to this purchase down the road, but if you want practicality over performance – such as for chopping vegetables – then honing steels can be useful. They do not replace actual sharpering devices like whetstones or diamonds, but they are a good stopgap for when you do not have the time, patience or ability to use those options.
What makes these honing steels worth buying?
The best hones will be able to maintain themselves over time, remaining effective yet low-maintenance compared with other alternatives. They should also offer a variety of materials that produce different finishes – such as ceramic and diamond – which can allow you to get more specific results through trial and error. You may even find one honing rod that does it all if you choose carefully!
What is the difference between a honing steel and a sharpening steel?
The difference between a honIng steel and a sharpening steel is that one sharpens knives, while the other hones them. The main function of both ends up being the same over time – to maintain your blade’s edge.
As with most things related to cooking, there are some disagreement over which steel is better than the other. For example, many people feel that oil-based steels remove something from their knife’s edge during use, while others don’t see any kind of damage after long periods of use.
In any event, when you hone your knife on either type of steel it means much less metal removal from your blade in comparison to when you sharpen it with a stone or other type of sharpener.
In other words, a honing steel is going to maintain your blade’s edge over time, while a sharpening steel will cause it to get dull faster.
When should I use a honing steel?
Whether you opt for an oil-based or water-based honing steel should not have any kind of significant effect on how often you hone your knife. Some people say that oil-based steels don’t remove contaminants from the knife’s edge, while others find that they do too much damage to their knives’ edges. In either case, if you hone your knife every few days to a week, you shouldn’t have anything to worry about. Just be sure to avoid using an old cotton as a surface when you hone, as it is more apt to damage the knife than a sturdier surface.
How do I use a honing steel?
Using a honing steel is much like using any other type of sharpener: you simply slide the knife along the rod at an angle and repeat until you feel that your blade is sharp enough for cooking. It’s generally recommended that you only sharpen your knife around five degrees or less with this device, given that it takes off much less metal than normal sharpening methods. Just be careful not to hold your blade too flat against the rod (more than 30 degrees), as it can do some serious damage to even high-quality blades. By all means avoid trying to cut straight down into the steel with your knife; this may cause damage to your blade and/or the rod.
The winner of the best honing steel is the Shun Classic Combination Honing Steel. Based on reviews and professional chefs, this honing steel provides exceptional results. It is easy to use, comfortable, and durable. Many professionals utilize this model in their kitchens for everyday use with their Shun knives. Hope you enjoyed reading this article!