I Tested 11 Honing Steels and Found the Best Ones For Maintaining Your Knives

Honing steels are one of the most helpful instruments in our kitchen arsenals. Unfortunately, they’re also one of the most misunderstood. Contrary to popular belief, honing rods do not sharpen (even though they’re often sold as “sharpening steels”). Instead, their primary purpose is maintenance. 

Rather than grinding a whole new cutting surface (like properly sharpening a knife on a whetstone does), a honing steel refines the existing edge by correcting microscopic imperfections that develop naturally on a blade over time. If you’re new to the practice—don’t worry. We’ve got you covered with a step-by-step guide. When done regularly, honing can keep a knife keen for longer and even decrease the frequency of sharpenings it needs.

To find the best honing steels, I evaluated 11 highly-reviewed models from $16 to $70. The rods ranged in length from nine to 12 inches and included examples of the three most common materials (stainless steel, ceramic, and diamond-coated steel). I was surprised at how well most of the honing steels worked during my testing. Every one of the models I used noticeably improved the performance of dulled and dinged-up blades, but a few stood out for how well they restored both stainless and carbon steel knives. To find our favorites, I also paid close attention to how comfortable and secure each one felt to hold. My three top picks were everything I was looking for: versatile, efficient, and safe to use. 

The Winners, at a Glance

The Best Honing Steel

ZWILLING Kramer Accessories 12.25-Inch Double-Cut Honing Steel with Plastic Handle

$100 $70 at Amazon $70 at Sur La Table $70 at Zwilling.com

Designed by legendary bladesmith Bob Kramer, this 12-inch rod was versatile for honing knives of various steels, styles, and lengths. It had smooth sides as well as ridged ones to create a keen, polished finish.

Another Fantastic Honing Steel

Henckels Forged Synergy 9-inch Sharpening Steel

$46 at Amazon View on Zwilling.com $24 at Bed Bath & Beyond

This stainless steel rod produced remarkable results in our tests and had a sturdy, smooth handle. It was on the shorter side, but I liked its grippy steel ridges and budget-friendly price.

The Best Ceramic Honing Rod

Messermeister Ceramic Rod Knife Sharpener

$35 at Amazon $35 at Walmart $35 at Messermeister.com

Ceramic honing rods are great for harder carbon steel knives. This rod’s fine grit provides traction and control while honing and leaves a smooth, sharp edge.

The Tests

• Stainless Steel Knife Test: I dulled Western-style chef’s knives by chopping against a glass cutting board and then honed the knives with each honing steel, giving the blade 10 swipes per side. I checked the knife’s sharpness by using a professional bade edge tester before and after honing to measure its improvement. Afterward, I thinly sliced tomatoes with each honed knife and noted how cleanly the knife cut through the resilient tomato skin (or if it pressed or slid against it). 
• Carbon Steel Knife Test: I repeated the stainless steel knife test using Japanese-style carbon steel petty knives. 
• Cleaning and Usability Tests: Throughout testing, I noted how comfortable each honing steel was to use based on its weight, handle design, and length. I also cleaned them as needed to remove any debris.

What We Learned

Less Abrasive Was Better

Although a honing steel is meant to be used as maintenance between sharpenings, it can still have some light sharpening effects. This is because honing steels do, in fact, remove some material from the knife’s edge during the honing process. It’s more noticeable when using ceramic or diamond rods because of the powdered metal residue left behind after honing. Even stainless steel honing rods, which are usually said to just realign the edge by pushing any rolled metal back into place, actually remove some metal through adhesive wear. This helps the rod break off any tiny, irreparable snags and form a new micro-bevel on the existing edge. However, how much metal a honing rod removes depends on its abrasiveness. 

Of the three materials of honing rods I tested, diamond-coated steel was unsurprisingly the most abrasive. Diamond rods usually have a coarse grit of about 1000 or less (the lower the grit, the rougher it is). At first, I thought that perhaps a more abrasive rod would mean more sharpening effects, but the Messermeister 12” 800 Grit Diamond Oval Sharpening Rod had some of the worst results in the honing tests. It improved the sharpness ratings of the knives’ edges by around 30%, which was only half as good as our stainless steel picks. Because of the increased grinding capabilities of the diamond coating, I also worried more about damaging my knife’s edge if I didn’t have the correct angle or scratching the face of the blade if the knife slipped while honing.

On the other hand, the ceramic rods I looked at were much less abrasive, with a minimum grit of 1200. Both the Messermeister 12” 1200 Grit Ceramic Sharpening Rod and the Idahone 12” Fine Ceramic Honing Rod improved edges by about 50% in both tests (both worked slightly better on the softer Western-style stainless steel knives but only fell by a few percentage points in the carbon steel test). 

Stainless steel is technically not abrasive at all (since it doesn’t have any gritted coating), and these rods didn’t remove any visible traces of metal when used. All the steel models I tested were partially or fully ridged on their surfaces to provide extra traction. I didn’t notice a significant correlation between how deep the ridges were and how well the rods performed. Whether they were shallow, like the ones on the Zwilling Bob Kramer Double-Cut Sharpening Steel, or roughly textured, like the Henckels Forged Synergy 9-inch Sharpening Steel, stainless steel rods made up the most efficient category of the lineup. Both of my top steel picks improved sharpness ratings by around 60% or more across both honing tests. 

Ceramic Was a Good Option for Carbon Steel Knives

Many knife enthusiasts suggest avoiding stainless steel rods for high-carbon knives because any faults along the knives’ brittle edges can catch and chip against a textured steel rod. Ceramic honing rods work by slowly grinding down flaws rather than knocking off imperceptible nicks like ridged stainless steel. I observed this during my testing; ceramic rods didn’t improve the knives’ edges as quickly as stainless steel, but they could get close when I gave them extra honing time. Plus, I liked that the finely gritted surface offered more control as I swiped the knives across it. 

Other knife resources often suggest avoiding stainless steel rods for Japanese-style knives because stainless steel is softer than carbon steel and thus cannot hone it. I didn’t find this one to be true, though. Our stainless steel picks both had top scores in the carbon steel honing test. Only one model rivaled them without needing extra honing time: the Mac 10 1/2" Black Ceramic Honing Rod. It was the worst performer in the stainless steel test, but its smooth, grit-less ceramic was uniquely qualified to handle carbon steel. While I didn’t name it a winner since it lacked versatility, I recommend checking it out if you’re looking for a honing rod specifically for extra brittle high-carbon knives. 

The Handle, Length, and Weight Determined Usability

The rod material wasn’t the only factor for success in my testing. I also looked for honing steels that felt comfortable and safe to hold. I liked handles with cross-guard bolsters to provide extra protection while using a floating hold or to keep my hand in place while gripping the honing steel vertically. The Idahone 12” Fine Ceramic Honing Rod was the only rod that unfortunately did not have this, although it performed well in other regards. Although it wasn’t a deciding factor, I also liked heavier honing rods (preferably around 10 to 13 ounces in weight) because they felt less likely to shift around during use.

Longer steels tended to be easier to hone with because there was more runway, especially for larger knives. A good general rule is to pick a honing steel with a rod (not counting the handle) at least an inch or two longer than the longest knife you want to maintain (not counting serrated blades, which are challenging to hone and sharpen at home). Most of the models I tested were 12 inches long, which can easily accommodate large 10-inch chef’s knives and even most carving knives (as well as smaller blades). Although it was a little shorter, I loved the 9-inch Henckels Forged Synergy steel’s performance and found I could hone my standard 8-inch chef knife as easily as I could on the longer rods once I adjusted to it. But I wouldn’t necessarily recommend it if you have several longer knives and want one honing rod to maintain them all.

The Criteria: What to Look for in a Honing Steel

The best honing steel should feel comfortable to hold and have a sturdy weight. I favored models with a bolstered finger guard for added security and stability. The honing steel (not counting the handle) should be at least nine inches long. I recommend choosing a 10- or 12-inch rod for beginners and those with longer knives. The material you choose depends on personal preference and the types of knives you have, but I found steel models to be effective on both stainless steel and high-carbon alloy knives. A finely gritted ceramic steel rod is another excellent option if you have an especially hard or thin carbon steel knife or want extra grip and control while honing. I don’t currently recommend any diamond-coated rods, as the model I tested didn’t restore the knives’ edges as well as the steel or ceramic rods.

Our Favorite Honing Steels

The Best Honing Steel

ZWILLING Kramer Accessories 12.25-Inch Double-Cut Honing Steel with Plastic Handle

$100 $70 at Amazon $70 at Sur La Table $70 at Zwilling.com

What we liked: This honing rod was the only stainless steel model that had both textured and smooth sides. The delicate ridges helped provide some control, while the flat side performed a nice final polish to the knives’ edges. It improved both stainless steel and carbon steel edges by about 60% during testing. I noted that this steel had a surprisingly ergonomic handle and felt comfortable regardless of which side of the rod you were using. Since the honing surface was 12 inches long, it was suitable even for longer knives.

What we didn’t like: The rod had a pointed metal tip, so it could dig into a wooden cutting board if held vertically (although I recommend placing a kitchen towel underneath to prevent slipping, anyway). Its ridges were also a bit shallower than the other steel models. While they did increase grip compared to the smooth side, I had to pay a bit extra attention to making sure the blade didn’t slip or slide out of the correct angle.

Key Specs

• Material: Stainless steel with dual ridged and smooth sides
• Weight: 13 ounces
• Honing surface length: 12 inches
• Total length: 17 inches
• Care instructions: Wipe clean with a damp cloth

Another Fantastic Honing Steel

Henckels Forged Synergy 9-inch Sharpening Steel

$46 at Amazon View on Zwilling.com $24 at Bed Bath & Beyond

What we liked: The Henckels Forged Synergy rod was one of the best performers in our honing tests. It improved the sharpness rating of the stainless steel knife by more than 60% and the carbon steel knife by over 65%, which brought the knives comfortably back up to tomato-slicing shape. It also had grippy ridges that made controlling the knife’s angle easy. While it was shorter, I appreciated that its compacted length made it easier for professional cooks to carry in a knife bag or for home cooks to store in a crowded kitchen drawer. I also liked its price, which was almost a third of the Zwilling Bob Kramer rod.

What we didn’t like: After a little practice, I had no issues honing my 8-inch chef’s knife with this shorter rod. That said, it may not be the best fit if you have several knives at nine inches or longer.

Key Specs

• Material: Ridged stainless steel
• Weight: 12.9 ounces
• Honing surface length: 9 inches
• Total length: 14.25 inches
• Care instructions: Dishwasher-safe, but I recommend wiping it with a damp cloth to remove any marks or debris as needed

The Best Ceramic Honing Rod

Messermeister Ceramic Rod Knife Sharpener

$35 at Amazon $35 at Walmart $35 at Messermeister.com

What we liked: This is a great option for people with a mixed collection of stainless and hard carbon steel knives or those who appreciate the greater control that gritted ceramic provides to the honing process. It performed well in both knife tests, had a comfortable handle, and was the most affordable ceramic option. While ceramic can be fragile when dropped, this rod has a break-resistant core for increased durability.

What we didn’t like: It took extra time and more swipes on this rod (as well as every ceramic model) to have similar effects to the stainless steel rods.

Key Specs

• Material: Ceramic (with a break-resistant solid core)
• Weight: 9.7 ounces
• Honing surface length: 12 inches
• Total length: 17.25 inches
• Care instructions: Handwash with soap and water; mildly abrasive cleaners like a melamine sponge, Bar Keeper’s Friend, or baking soda can help remove stubborn marks and metal buildup

The Competition

• Winco Winware Stainless Steel Sharpening Steel: The Winco steel was affordable and comfortable to use, but it didn’t improve the knives’ edges as well as the winning steel models (especially in the carbon steel test). Even so, this is a budget-friendly alternative to our steel picks if you want a 12-inch rod.
• Mercer Culinary German Honing Steel: Although its deeper steel ridges helped provide more control during use, this model was in the bottom half in terms of performance.
• Henckels Classic Precision 10-inch Honing Steel: Like the Mercer, this Henckels model had lower performance scores in both knife sharpening tests.
• Shun Cutlery Classic Combination 9” Honing Steel: While this model did decently well when sharpening the Western-style knife, it fell behind in the carbon steel test. It was also on the pricier side. 
• Idahone 12” Fine Ceramic Honing Rod: This model performed just as well as our ceramic pick, but it cost slightly more. I found that its bolster-less handle felt less comfortable and secure, too. Nevertheless, it’s an impressive option if it goes on sale or the Messermeister ceramic rod is unavailable. 
• Zwilling Bob Kramer Ceramic Sharpening Steel: As great as the stainless steel model from the Kramer by Zwilling line was, the ceramic version didn’t perform as well as the Messermeister (or the Idahone, for that matter). 
• Mac 10 1/2" Black Ceramic Honing Rod: This ceramic honing rod had no distinguishable grit but had ridged and smooth sides similar to the Zwilling stainless steel rod. Puzzlingly, It was the worst performer in the Western knife test but one of the best for carbon steel. This model could be a good fit if you’re looking for a specialized rod that will be gentle and effective on brittle carbon steel knives (but not necessarily others).
• Messermeister 12” 800 Grit Diamond Oval Sharpening Rod: As the only diamond rod in the lineup, this model had some of the lowest performance scores in both tests. Because of its rough grit, this model also felt like it could easily scratch or damage the knife if it wasn’t angled correctly during use.

FAQs

What does a honing steel do?

Honing steels (or honing rods) are useful for maintaining knives between sharpenings. Although they may have some sharpening effects depending on the abrasiveness of the honing material, it’s more helpful to think of them as tools for redefining the existing edge and correcting microscopic imperfections that form on the blade during everyday use.

How do you use a honing steel?

The easiest way to hone a knife is to hold the rod vertically against a cutting board (with a kitchen towel placed underneath to help prevent the end from slipping), then run the knife’s edge slowly down the rod from heel to tip. Try to maintain even, light pressure as you draw the knife across the honing surface as well as a consistent 15 to 20 degree angle between the blade and the rod. Always hone by pushing the knife away from you rather than bringing the sharp edge toward your hand. For step-by-step pictures, check out our honing guide.

What types of knives can you use on a honing rod?

You can use a honing rod on basically any non-serrated knife (mostly because serrated knives can be unnecessarily difficult to hone at home). Stainless steel knives can be honed on any honing material, but some carbon steel knife owners prefer honing only on hard ceramic rods (if at all). We found that both ceramic and steel rods improved the edges of our carbon steel knives, but if you have an especially hard or thin high-carbon knife, you may want a ceramic rod to prevent chipping on its brittle edge.

What is the best material for a knife honing rods?

The most common materials for honing rods are stainless steel, ceramic, and diamond-coated steel. I preferred stainless steel and ceramic rods to diamond ones in our tests. They were less abrasive and tended to leave the knives keener versus the coarse diamond grit, which removed more material from the blades and left their edges less polished and sharp.

Does the length of a honing rod matter?

A longer rod can make honing easier because it gives the user more runway to focus on maintaining a constant pressure and angle across the entire length of the knife’s edge. A good rule of thumb is to get a rod with a honing surface (not counting the handle) at least an inch or two longer than the longest knife you want to maintain. We recommend honing steels that are at least nine inches long. For beginners and those who own longer knives, we prefer honing steels that are around 12 inches in length. 

Why We’re the Experts

• Ashlee Redger is a freelance food writer who has been reviewing equipment for Serious Eats since 2022. 
• Before that, she interned at America’s Test Kitchen, created consumer products and restaurant menus for national brands, and developed hundreds of recipes for home cooks.
• Ashlee has written many reviews for Serious Eats, including boning knives, portable induction cooktops, steamer baskets, and more.
• We tested 11 stainless steel, ceramic, and diamond honing rods to find the most effective at maintaining Western-style and Japanese carbon steel knives. We dulled each knife using a glass cutting board and then used an edge tester to analyze the cutting abilities of the blade before and after honing. We also considered how user-friendly and comfortable each rod was to use.
• This was an update of a previous honing rod review. We assessed the former winners (the Winware stainless steel model and the Messermeister ceramic and diamond rods) against eight highly-rated competitors.