What's the difference between honing and sharpening your knives?
What's the difference between honing and sharpening your knives the difference is huge.
When honing is no longer effective in bringing the "sharp" back, then it's time for real sharpening. Whenever you sharpen your knife, a bit of the metal is removed. But that's no cause for concern. Your Shun is designed for a lifetime of use and can be sharpened again and again
HONING. Align the flat side of the blade with the 16° angle guide on the hand guard of your Shun honing steel. Maintaining that angle, gently pull the blade down the steel from heel of blade to tip. Do this three to four times. Then repeat on the other side of blade with an equal number of strokes. Some cooks hone once a week, some hone every day. It just depends on how much you use your knives. Either way, you will be amazed at the difference it makes when you cut.
KNIFE SHARPENING. Sharpening is trickier. It's critical to make sure the knife is sharpened at the correct 16° angle. But remember, sharpening actually removes metal from the blade, so sharpen only when you really need it. Once a year is probably more than enough for most home cooks. Professionals, of course, will need to sharpen more often. The easiest way to ensure your knives are sharpened correctly is to send them back to us for FREE sharpening. If you prefer hands-on sharpening, we recommend learning how to use a Japanese whetstone. The Shun 3-Piece Sharpening Set includes a base that helps you maintain the correct angle more easily.