The method of honing using our knife sharpener is as follows:
Find the correct Angle:
• Get the knife to an appropriate angle, as it is crucial to hone at the right angle because the blade will become dull if it is too wide.
• Put the honing steel tip on a cutting board while holding the handle in your non-dominant hand.
• At a roughly 15-degree angle, gently press the knife heel against the honing steel's upper surface. Holding your knife perpendicular to the honing steel, reducing that angle by half, or roughly a 45-degree angle, and then reducing the angle by half again are tricks for determining the correct angle.
Hone the blade:
• Maintaining that angle, drag the knife down the entire length of the honing steel while lightly pressing and pushing across the entire length of the blade, stopping when the tips of the knife and the honing steel touch.
• Make sure to apply light, continuous strokes, as the knife's edge can be damaged by abrupt force and rapidity. Three to five strokes per side are repeated until the blade is sharpened.
Check the Knife Edge:
• You should now have a brilliantly sharp knife.
• Grab a piece of paper and cut through it from top to bottom to see. The paper can be cut cleanly with a sharp knife without bending or tearing the edge. After several honing sessions, you need to sharpen the blade if that continues.
