Shun Honing Steel

Honing does not remove metal from your blade; instead, it realigns the microscopic edge that bends during normal use. Sharpening actually removes material to create a new edge, which is a more aggressive process that should be done less frequently.

The smooth side is designed for routine weekly maintenance to keep your edge straight. The micro-ribbed side is slightly more aggressive and is best used for monthly maintenance or when your knife feels like it needs a bit more attention.

Yes, it takes the guesswork out of the process. By providing a fixed 16-degree angle, it ensures you maintain the correct contact point throughout the stroke, which is crucial for consistent results and preventing damage to your blade.

While it is optimized for Shun's 16-degree edge angle, it will work on most kitchen knives. However, keep in mind that if your other knives have a different factory edge angle, you may need to adjust your technique slightly to match their specific bevel.

The rod length is 9 inches, with an overall length of 13.5 inches. This size is sufficient for most standard chef's knives and utility blades, providing enough surface area to hone the entire length of the blade in a single, fluid motion.