Honing steels are used for minor daily maintenance of your knives.

Sharp knives are indispensable to those who love to cook. As such you need to sharpen your knives on a regular basis to make sure they will continue to function as they should. You also extend the life of the knife by doing so! This disadvantage of sharpening is that bit by bit you remove a little material from the edge. This is not always necessary: sometimes you only need to push back the burr. That is when the honing steel can come in handy.

When choosing a honing steel make sure you use one with the right length. The rule of thumb is that your honing steel needs to be as long as the longest knife you want to hone. So also keep the extra-long chef's knife you wish to purchase in the future in mind.

Wüsthof Classic White: the classic Wüsthof collection with a white look and feel