As counterintuitive as it may sound, a sharper knife is a safer knife! Dull knife blades tempt us towards bad habits while cutting, putting our fingers where we don't want them to be! Thus, it is imperative we keep our blades sharp.
So how do we go about doing that?
The first thing you have to know is the difference between honing and sharpening.
Honing Rods vs. Knife Sharpeners
What many people refer to as a knife sharpening rod is actually a honing steel. So what's the difference?
Knife Sharpeners remove metal from your knife blade to literally sharpen your blade. Because of the amount of metal removed during the sharpening process, most home cooks shouldn't sharpen their knives more than two or three times a year! Surprising, right? Most often, what we think needs to be sharpened truly just needs to be honed!Honing Rods on the other hand realign the knife edge, removing the dullness from your blade without removing too much of the blade itself. This is the process we should be doing regularly! When using our knives, we inadvertently create microscopic folds, which can give the effect of a dull blade. This constant misalignment of our knife edge is not in need of sharpening; it's in need of honing! Easy to confuse, since honing your knife will absolutely make it seem sharper. Many chefs will hone their blades before each use of their knife, if not more than once when using the knife in excess!
What Sets Noble Home & Chef's Honing Rod Apart?Magnetized so that tiny metal particles don't become airborne or ingestedMade of Hardened Carbon Steel for strength and durability against strong knivesChromium Plated for prevention against corrosion and rustOval handle allows for a sturdy, firm grip for added safetyExcellent weight and feelNo plastic handles or cheaper, softer steelDesigner handle adds class to your kitchenDishwasher Safe
