If your kitchen knife is starting to feel dull, your first instinct might be to sharpen it—but hold up. In most cases, your blade might just need a good honing.
Let’s break it down simply:
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Honing re-aligns the blade’s edge. It doesn’t remove material; it just brings the edge back into place.
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Sharpening, on the other hand, involves removing metal to create a new edge entirely.
Honing = maintenance.
Sharpening = restoration.
Think of honing as brushing your teeth daily, while sharpening is your trip to the dentist.
When Should You Hone and When Should You Sharpen?
Hone: Every few uses—especially if you're slicing through meat, veggies, or anything fibrous.
Sharpen: Every 3–6 months, depending on use (less often if you're honing regularly).
How to Hone Your Cooking Guild Knife
✅ What You Need:
A high-quality honing rod that matches the caliber of your knife. Cooking Guild offers professional-grade options designed for edge alignment, blade safety, and long-term use.
✨ Step-by-Step:
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Hold the honing rod vertically with the tip resting on a towel or non-slip surface.
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Angle your knife at 15–20°, placing the heel of the blade at the top of the rod.
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Gently sweep the blade down the rod, drawing the edge from heel to tip.
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Repeat 5–10 times per side, alternating.
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Wipe your blade clean. Done!
🔪 Honing Steel That Keep Your Knives Razor-Sharp
Nomad Series 10" Honing Steel
A perfect blend of form and function, this honing rod is ideal for everyday knife care—plus, it’s stunning.
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Rod Material: 65–67HRC high carbon steel coated with Chrome
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Rod Length: 10 inches
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Rod Diameter: 0.5 inch / 1.3 cm
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Handle: Stabilized burl wood + deep sea blue epoxy resin
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Total Length: 14.9 inches / 37.8 cm
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Best For: All Nomad Series knives or any chef looking for top-tier edge maintenance
👉 Shop now
Tips to Keep Your Knives Sharp Longer
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Avoid glass, marble, or ceramic boards. Go for wood or soft plastic.
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Wash by hand, not dishwasher. High heat and detergents damage the edge.
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Store properly. Use a sheath, knife block, or magnetic strip.
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Hone often. It’s the simplest way to prolong your knife’s life.
Bonus: How to Sharpen When Honing Isn’t Enough
When honing can’t revive the edge anymore, it’s time to sharpen:
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Use a whetstone (1000/6000 grit is great for most knives)
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Maintain a 15–20° angle
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Glide the blade across the stone in smooth, even strokes
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Flip and repeat, then finish with the polishing side
If you’re not confident, take it to a pro. A good sharpening session a few times a year goes a long way.
Your Cooking Guild knives are designed to last for years—but like all high-performance tools, they need a little upkeep. Regular honing and occasional sharpening ensure your blades slice like new every time.
Invest in a good honing steel and make it part of your routine. Your knives—and your dinner prep—will thank you.
