The Best Knife Sharpening Steels, Tested and Reviewed

The knife sharpening steels are a kitchen tool that is both incredibly helpful and often misunderstood. Having worked in professional kitchens, I have learned that the key to a great knife is not just its sharpness, but also how well it is cared for. That is where a good honing steel,  or honing rod, comes into play.

Many people mistakenly think honing and sharpening are the same thing. Sharpening involves removing metal to create a new edge, something you might do with a whetstone a couple of times a year. Honing, on the other hand, is about upkeep. Every time you chop or slice, the tiny edge of your knife can become misaligned. A few quick passes along an honing steel can bring a knife’s edge back into line, extending its lifespan and keeping it working well. Regular honing means you will not need to sharpen as often, and your knife will be safer and more effective.

To figure out which knife sharpeners and steels are worth your time, I put eleven popular options to the test. I used them on a variety of knives, from robust stainless steel chef’s knives to more delicate carbon steel blades. I was searching for an honing steel that was both effective and easy to handle. While all the models I tried made a difference, a few really shone.

Table of Contents

• The Tests
• What We Learned
• The Criteria: What to Look for in a Honing Steel
• Factors to Consider
• Our Favourite Honing Steels
• The Competition
• Reviews of Our Top Picks
• FAQs
• Why We’re the Experts

The Tests: Knife Sharpening Steels

To get a clear picture of how each knife sharpening steels performed, I conducted a series of controlled tests.

• Stainless Steel Knife Test: I began my experiment with the usual Western-style chef’s knives. The first step, a painful one for the sake of experimentation, involved deliberately dulling the blades by dragging them across a glass cutting board. Next, I put each knife through its paces, giving it ten swipes on each side against every honing steel I had. To gauge the sharpness before and after honing, I employed a professional blade edge tester. The final test? Slicing tomatoes to observe the quality of the cut through the skin.
• Carbon Steel Knife Test: To see how each steel performed with harder, more brittle blades, I repeated the same process using more delicate, Japanese-style carbon steel petty knives.
• Usability and Cleaning: During the evaluation, I carefully noted the tactile experience of each honing steel. I assessed the comfort of the handle, its balance, and the overall sense of security it provided. Furthermore, I cleaned each steel as necessary to gauge the ease with which they removed metal filings.

What We Learned

The tests revealed some interesting insights into what makes a great honing steel.

• Less Abrasive Was Better: You would assume a coarser surface would be better for sharpening, but that was not the reality. The diamond-coated rods, the most aggressive of the bunch, actually underperformed. They took off more material, sure, but the edge they left was rougher and less refined. Stainless steel and ceramic rods, which are gentler, proved far superior at producing a truly sharp, precise edge.
• Ceramic Is Great for Carbon Steel: High-carbon knives, with their harder, more brittle edges, can be susceptible to chipping. For these, many seasoned professionals suggest ceramic rods. These rods work by carefully grinding and refining the edge, avoiding the more aggressive approach of simply removing imperfections. Although our best stainless steel choices performed admirably with carbon steel, the fine grit of a ceramic rod provided superior control and a remarkably smooth finish.
• Design Matters: The most effective honing steels felt good in hand, offering a sense of security. I leaned toward those with a cross-guard or bolster, as they kept my hand safe. A little heft, roughly 10 to 13 ounces, contributed to a stable feel while in use. The rod’s length mattered, too; a longer rod offered more surface area, which simplified the sharpening process, particularly for those just starting out or working with larger knives.

The Criteria: What to Look for in a Honing Steel

A good honing steel, in my experience, needs to be comfortable to use, stable, and actually do the job. I focused on models with a finger guard for safety and a heft that felt right. The rod should be a minimum of nine inches; ten to twelve inches is better for most home cooks. As for the material, it is a personal choice, but I found that stainless steel and fine-grit ceramic rods consistently delivered the best results.

Factors to Consider

Selecting the ideal knife sharpening steel involves considering a few important elements.

• Length: A solid guideline is to select an honing steel that is an inch or two longer than your longest knife. This ensures you have ample space to draw the blade along the full length of the rod.
• Material: The three main options are stainless steel, ceramic, and diamond-coated. Stainless steel is durable and effective for most knives. Ceramic is gentler and great for very hard or brittle blades like those on many Japanese knives. Diamond steels are the most abrasive and can actually remove too much metal if you’re not careful.
• Handle and Guard: A handle that feels good and does not slip is essential. Pay attention to the thumb guard or bolster; it should be easy to spot. This seemingly minor detail adds a vital element of safety, particularly when you are sharpening with the blade facing you.

Our Favourite Honing Steels

After extensive testing, these are the knife sharpeners & steels that earned a permanent spot in my kitchen.

1. ZWILLING Kramer Accessories 12.25-Inch Double-Cut Honing Steel: This one was the obvious choice. Crafted by bladesmith Bob Kramer, it boasts a dual-sided design, with one side ridged for honing and the other smooth for polishing. It excelled in testing, proving its worth on both stainless and carbon steel knives.
2. Shun DM0790 Classic 9-inch Combination Honing Steel: The Shun, with its comparable dual-surface design, presents a compelling option. While its 9-inch length simplifies storage, it might pose a bit of a challenge for those accustomed to longer knives.
3. Winware by Winco 12-Inch Sharpening Steel: Do not be misled by the price tag. This honing steel, while basic, is built to last and does its job well. Though it did not quite match the top performers in terms of efficiency, it provided reliable results, and you can not beat the price.
4. Idahone Fine Ceramic Sharpening Rod 12″: For ceramic enthusiasts, the Idahone is a strong choice. The fine grit offered superb control, resulting in a beautifully smooth edge on every knife I tried. It is a versatile option.
5. Mac Knife Ceramic Honing Rod, 10-1/2-Inch: This particular honing rod was a bit of a wild card. Though it had some trouble with the softer stainless steel, it truly excelled with carbon steel knives, boosting their sharpness by an astonishing 65%.

The Competition

A few other models came close but didn’t quite make the final cut.

• Mercer Culinary German Honing Steel: The performance did not quite measure up to the top contenders.
• Henckels Classic Precision 10-inch Honing Steel: In addition, this model showed lower performance scores in both sharpening tests.
• Zwilling Bob Kramer Ceramic Sharpening Steel: Though the steel version was our favorite, this ceramic model did not quite measure up to the Idahone.
• Messermeister 12” 800 Grit Diamond Oval Sharpening Rod: Being the sole diamond rod in the test, its coarse surface dulled blades more than the steel or ceramic alternatives did..

Reviews of Our Top Picks

The Best Honing Steel: ZWILLING Kramer Double-Cut Honing Steel

What we liked: The rod’s dual-textured design is a stroke of genius. The ridges offer a firm grip, allowing you to realign the blade, and the smooth surface then polishes the edge to a razor’s edge. It increased the sharpness of both knife types by roughly 60%. The handle is comfortable to hold, and the 12-inch length is ideal for knives of any size.
What we didn’t like: The sharp metal point could easily damage a wooden cutting board if you are not paying attention. Furthermore, the ridges are quite delicate, meaning you will need to be a bit more precise to keep the right angle.

Another Great Honing Steel: Shun Classic Combination Honing Steel

What we liked: The Shun, while slightly less adept than the Zwilling, boasted a comparable dual-sided design for both honing and polishing. Its key selling point? A compact 9-inch size, ideal for those with limited kitchen space or for stowing in a knife roll.
What we didn’t like: Its small footprint can be a drawback when dealing with blades exceeding eight or nine inches. Though less expensive than the Zwilling, it is still a tool that commands a premium price.

FAQs:

What does a honing steel do?
A honing steel’s job is to straighten out the tiny, often imperceptible imperfections that develop on a knife’s edge through everyday use. Think of it as a maintenance tool, designed to keep a knife’s edge in peak condition, rather than a means of bringing a completely dull blade back to life.

How do you use a honing steel?
The best way to sharpen is to stand the steel upright, the tip on a cutting board (a tea towel underneath will keep it from moving). Angle the knife at about 15 to 20 degrees to the steel. Begin with the heel of the blade, drawing it down and across the rod, ending with the tip. Do the same on the other side. A few passes on each side, before or after you use the knife, is usually enough.

What types of knives can you use on a honing rod?
You can sharpen nearly any knife that does not have a serrated edge. Stainless steel blades are compatible with any sharpening material. When it comes to extremely hard carbon steel knives, a ceramic rod is often favored to avoid the possibility of chipping the delicate edge.

What is the best material for knife honing rods?
Based on our tests, stainless steel and ceramic are the best materials for general use. They are less abrasive than diamond rods, which allows them to create a finer, more polished edge.

Why We’re the Experts

I am Ashlee Redger, and I have been writing for Serious Eats, drawing on years of professional cooking and recipe development. I have put a lot of kitchen gear through its paces, from boning knives to portable induction hobs. For this review, I looked at eleven different honing steels. I used a methodical approach, taking objective measurements to determine which models are truly the best for keeping your kitchen knives in top shape.