How to Use a Honing Rod (Sharpening Steel) Properly

Many people ask, how do you sharpen a knife with a rod? The answer might surprise you.

A honing rod — also called a sharpening steel, knife steel, or honing steel — does not actually sharpen a knife in the traditional sense. Instead, it realigns the edge. When used correctly, it keeps your knives cutting smoothly between proper sharpenings.

If you want to know how to use a honing rod properly, follow this step-by-step guide.

Step 1: Understand What a Honing Rod Does

Before you begin, it helps to understand the purpose.

A honing rod straightens the microscopic edge of a knife. During normal use, the edge bends slightly. As a result, the knife feels dull even though the edge still exists.

When you use a sharpening steel correctly, you realign that edge rather than remove metal.

However, if the knife is completely blunt, honing will not restore sharpness. In that case, the blade needs proper sharpening.

Step 2: Hold the Honing Steel Safely

To use a knife sharpening rod safely, start by placing the tip of the rod on a stable surface, such as a countertop or cutting board. Hold the handle firmly with your non-dominant hand.

Keep the rod vertical. This position gives you more control and improves safety.

Although many chefs use the rod in the air, the countertop method works best for home kitchens.

Step 3: Set the Correct Angle

Next, position the knife at roughly a 15 to 20-degree angle against the steel. Most kitchen knives fall within this range.

If you are unsure how to sharpen a kitchen knife with a honing steel at the correct angle, a simple guide helps:

20 degrees for most Western chef knives
15 degrees for thinner Japanese-style knives

Maintaining a consistent angle matters more than speed.

Step 4: Draw the Knife Down the Rod

Starting at the heel of the blade, draw the knife down and toward you so the entire edge slides along the steel. Finish at the tip of the knife.

Then repeat the motion on the opposite side.

Alternate sides with each stroke. Apply light pressure. Let the rod do the work.

For most knives, 5 to 8 passes per side are enough.

Whether you are learning how to use a sharpening steel for knives, how to use a butcher steel, or how to use a steel rod knife sharpener, the technique remains the same.

Step 5: Test the Edge

After honing, test the knife on paper or a tomato.

If the blade cuts cleanly, the edge simply needed alignment.

However, if the knife still struggles, you are likely dealing with edge wear rather than misalignment.

At that point, many people ask, how do I sharpen a knife with a steel if honing does not work?

The honest answer is this: you cannot.

When a Honing Rod Is Not Enough

Although many search for how to sharpen a knife with a sharpening rod or how to sharpen knives with a steel, a honing rod does not remove significant metal. It cannot recreate a worn edge.

If your knife:

Slips on tomato skins
Crushes herbs instead of slicing
Requires pressure to cut

Then the blade needs true sharpening, not honing.

Professional sharpening reshapes the edge, restores the correct angle, and removes minimal material in the process. In contrast, repeated attempts with a steel on a blunt knife often lead to frustration and inconsistent results.

If you’re unsure whether your knife needs honing or sharpening, read our detailed guide on the difference between honing and sharpening.

Final Thoughts

Learning how to use a honing rod properly will extend the life of your knives and improve daily performance. Honing maintains sharpness. Sharpening restores it.

If you find yourself honing more often with diminishing results, that usually signals it is time for a professional edge reset.

For knives that no longer respond to a honing steel, professional sharpening becomes the practical next step — not as an upsell, but as part of proper knife care.

Learn more about how honing steels work from Britannica.

Sharpening Information

How to Use a Honing Rod Properly (Sharpening Steel Guide)