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For a home cook: Honing should be done before or after heavy use or once every couple of weeks, depending on how finicky you are about the blade itself. Proper honing can stave off the need for an actual grind/sharpen for years. -Honing realigns the existing edge. Just a few strops on each side of the sharpening steel. It doesn't take much. -Sharpening ...


3

If you lightly (and safely) draw your thumb from the side of the blade down towards and over the side of the knife edge, do you feel a burr? (Do this on each side, at the tip, edge and heel - do NOT drag your finger towards or parallel to the edge, drag down the side, across and away). The "burr" is caused by the very fine edge of the blade bending. If ...


2

Given that the question is "how often", I want to actually answer that question, even though some of the answers above supply more complete advice. Stainless steel knives normally want honing with a steel every 2-4 uses. This will keep them sharp. Carbon steel knives should be honed after each use. If you have been honing, you should need to sharpen ...



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