What Honing Does

Honing is alignment, not a full reset. When you hone, you are pushing bent or rolled steel back toward straight. You are not recreating the apex from the beginning. You are not thinning the blade. You are not fixing chips.

Over time, the very tip of the edge bends under use. It leans a little to one side. Honing tools push that bent section back in line. The edge may feel sharper afterward, but that is because the existing apex is now standing up again, not because you created a new one.

Honing works best when the knife is still in the 7 to 9 range on the sharpness scale (10 being real sharp) and you want to keep it there. Once the edge is worn into the 4 to 6 range, alignment alone rarely brings a knife back to sharp. You'll need to sharpen for that.

What Sharpening Actually Does

Sharpening removes steel. You are cutting new metal away until both sides meet again at a fresh apex. You shape the bevel, refine it with lighter abrasives, manage the burr, and end with a clean, thin wedge at the edge.

This is more work than honing, but it does more for the knife. Sharpening can:

• Restore a dull or rounded apex.
• Even out a wavy or uneven edge.
• Fix small chips, nicks, or dings.
• Thin the blade behind the edge so it moves through food more easily.

Sharpening is the right choice when your knife has dropped into the 0 to 7 range on the sharpness scale and feels tired, not just slightly bent.

For a full guide, see How to Sharpen a Knife at Home (And When Not to Try) or When a Knife Needs Sharpening vs Tune-Up.

Honing Rods: Helpful, With Limits

Most households know honing rods as “sharpeners.” They are not sharpeners in the full sense. Steel rods, ceramic rods, and similar tools are primarily alignment tools. They push a rolled edge back in place. They do not remove "much" steel. They do not thin the blade. They can scratch or form the presentation of the bevels. They do not fix damage.

Rods tend to be more effective on softer or mid-hard steels, especially in busy kitchens where alignment drifts quickly. They also require skill. Angle, pressure, stroke length, and consistency all matter. Many home cooks struggle to keep a steady contact with the hone or apply uneven force along the full edge.

If you hone often and the knife still feels dull, that usually means the metal at the apex is simply worn or rounded out. The edge needs fresh bevels, not more passes on a rod.

The Stick by Sharpow: A Tune-Up Tool, Not a Sharpener

Tools like The Stick by Sharpow are designed for tune-ups, not full sharpening. They align and condition edges. They scratch the primary bevel lightly, adding micro-tooth that helps the edge have a chance to cut more easily.

The Stick works well when your knife is already somewhere between 7 and 9 on the sharpness scale and you want to bring it closer to 9 or 10. It is not the right tool when the knife is in the 3 to 5 range and clearly tired.

The motion is simple. You use it with the same motion as making peanut butter & jelly. It's a spread motion. For many home cooks and pros, this is easier and more repeatable than using a rod free form like we see the chefs do on the cooking shows.

How to Tell If You Need Honing or Sharpening

You can use a few simple tests and feelings to decide what kind of support the knife needs.

Signs It Is Time to Hone or Tune Up

• The knife used to feel great and now feels “almost there.”
• It slices paper straight but hesitates when you try to turn an S-curve.
• Tomatoes still sorta cut but need more encouragement than before.
• You find yourself adding a thumb or finger on top for a little extra push.

These are early signs. Alignment and light abrasion can usually bring the edge back toward where you want it. A rod or The Stick can be useful here.

Signs It Is Time to Sharpen

• The edge hangs, tears, or refuses to slice paper cleanly.
• It cannot turn an S-curve in paper at all.
• Food smooshes more than slices.
• There is visible chipping, nicks, or flat spots on the edge.
• You are pressing harder than you want just to finish basic cuts.
• The knife still feels dull even after honing or tune-ups.

At this point, the edge is worn, not just bent. Sharpening is the next step.

Why Many Kitchens Get Stuck Between Honing and Sharpening

From our YouGov research (America’s Dull Secret), we know that:

• 67 percent of people have tried some kind of sharpening gadget.
• Only 28 percent still use them.
• 39 percent have given up entirely.

Much of this comes from confusing what tools do. People hone and expect sharpening results. People use aggressive pull-through devices that chew steel but do not restore good geometry or smooth cutting edges. Over time, they stop trusting both the knife and the gadgets. Bummer!

Where Professional Sharpening Fits

Professional sharpening is a good fit when:

• The knife is dull across most of the edge.
• There are chips, nicks, dings, or broken tips.
• The blade feels thick behind the edge and binds in dense food.
• Pull-through gadgets have dug potholes, especially at the heel.
• You do not want to invest the time to learn home sharpening.

A professional can reset the geometry, thin the blade if needed, and give you a clean starting point. From there, small tune-ups and light honing help you keep it in the range you prefer.

You can use mail-in sharpening through Sharpow or visit the Vivront Edina shop for in-person service.