Food Kitchen Tools & Products Cookware & Bakeware How To: Hone a Knife It may seem counterintuitive, but a sharp knife is safer than a dull one. (It's a lot less likely to slip off the carrot you're chopping and slice your finger instead.) This video shows what to do after every use to keep your knife sharp. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on September 26, 2016 Share Tweet Pin Email It may seem counterintuitive, but a sharp knife is safer than a dull one. (It’s a lot less likely to slip off the carrot you’re chopping and slice your finger instead.) This video shows what to do after every use to keep your knife sharp. What You Need honing steel, flat surface, chef’s knife, dish towel, fresh tomato (or a piece of paper) Follow These Steps Steady the honing steelHolding the handle of your honing steel, point the steel straight down and rest its tip on a countertop or another secure, flat work surface. Hold the knife in your dominant hand, with the sharp edge of the blade touching the steel, and position the blade so it rests at a 20-degree angle to the steel.Draw the knife down across the steelStarting with the heel of the knife (the part closest to the handle), draw the blade downward along the steel toward the counter, maintaining light pressure and pulling the handle back toward you so that the entire length of the blade, from the heel to the tip, comes in contact with the steel.Tip: As the edge of the blade makes contact with the steel, you should hear a light ringing sound. (A grinding sound means you're using too much pressure.)Repeat the action, alternating sidesUse the same motion for the other side of the knife blade, using the opposite side of the steel. Repeat four to five times on each side. Wipe the knife with a dish towel to remove any residue. Slice through a tomato (or a piece of paper) using light pressure to check that your knife is completely honed. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit