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I'm really confused before I thought when you hone a knife you bring the edge towards you however the other day I was watching gordon ramsay bringing the edge away when honing. I tried searching on this topic however couldn't find anything. Could someone explain to me if this is a different technique or what? Thanks appreicate it. The video of him doing it is linked below https://www.youtube.com/watch?v=SBn1i9YqN1k

  • Does your honing steel have a cross-guard? – Catija Mar 17 '16 at 13:21
  • Think of this type of "Sharpening Steel" as a file. I brings up a raspy edge that when cutting could resemble a finely honed/stropped edge (although it is not). If you have a quality blade, why would anyone want to quickly file/grind it away. – Optionparty Mar 17 '16 at 13:44
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I have a very simple reason for taking the edge away: It's less dangerous - for you, don't do this before someone.

I don't know if it makes for better or worse honing (should be the same as long as the angle is the same I'd say).

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