sturdy rod called a honing steel. It does not actually sharpen the knife, even though some honing steels are confusingly termed "sharpening steels." The natural wear-and-tear of the knife causes ...

honing steels, ceramic rods, and diamond-coated sharpening steels. The Kitchen Knife Guru recommends purchasing a rod that's a few inches longer than the longest knife you'll be honing.

honing is not a replacement for sharpening – the two processes are symbiotic and you’ll still need a sharpener of some sort. You can get sharpening rods (also called sharpening steels ...