Olive Forged - Honing Steel

A knife that already feels dull after two weeks is usually not worn out, just bent out of line. This honing steel from the Olive Forged range does something different from sharpening: it removes no steel, but straightens the paper-thin edge again, so the knife stays sharp for months instead of weeks.

Short and often, not long and rarely

Hone before you start on a piece of meat, or halfway through a long cutting session for the kamado. If you notice the knife sliding over a tomato's skin instead of sinking in, honing is usually enough. If the knife still drags afterward, material has really been lost and it needs sharpening.

• Keeps the edge straight without removing steel
• Takes only a few seconds, so you do it more often
• Works on chef's, carving, santoku and boning knives made of steel
• Olive wood handle fills the hand, even with grease

Use

Place the heel of the knife at the top against the steel at about fifteen to twenty degrees and pull calmly toward you, so the whole edge runs along the steel down to the tip. Five to ten strokes per side is enough, speed does not help.

If the edge is already damaged or rounded, honing no longer helps and you need a sharpener, for example one of the HORL knife sharpeners. The matching knife can be found among the kitchen knives.