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 aren't the best for sharpening (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 rated 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 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 $75 at Amazon $75 at Sur La Table View on 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 Great Honing Steel

Shun Classic Combination 9-Inch Honing Steel (DM0790)

$50 $40 at Amazon $50 at Sur La Table View on Perigold.com

The Shun offered a similar performance as the Zwilling Kramer honing rod at a slightly lower price. Given its shorter length, it's better for smaller kitchen drawers and toting in a knife roll.

The Best Budget Honing Steel

Winware by Winco 12-Inch Sharpening Steel

$21 at Amazon View on Walmart View on Etundra.com

It didn't hone as quickly as the other winners, but the Winco rod had a dependable performance at an affordable price. It improved both carbon and stainless steel knives, though it was more suited to the latter.

The Best Ceramic Honing Rod

Idahone Fine Ceramic Sharpening Rod 12"

$48 at Amazon

Ceramic honing rods are ideal for mixed collections of stainless and carbon steel knives. This rod’s fine grit provides traction and control while honing and leaves a smooth, sharp edge, no matter the knife material.

The Best Ceramic Honing Rod for Carbon Steel Knives

Mac Knife Ceramic Honing Rod, 10-1/2-Inch, Silver

$65 $60 at Amazon

This honing rod was especially successful at sharpening carbon steel knives. It had a smooth, gritless surface with ridged sections to help coax brittle edges back to slicing form.

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.

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.

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 they were a little shorter, I loved using the 9-inch Shun Classic Combination and Henckels Forged Synergy steels. I found I could hone my standard 8-inch chef knife as easily as I could on the longer rods once I adjusted to them, 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 $75 at Amazon $75 at Sur La Table View on Zwilling.com

What we liked: This honing rod 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 Great Honing Steel

Shun Classic Combination 9-Inch Honing Steel (DM0790)

$50 $40 at Amazon $50 at Sur La Table View on Perigold.com

What we liked: The Shun Combination honing rod was just behind the Zwilling Kramer model in both tests. It also had similar textured and smooth areas for grinding and polishing knives' edges, respectively. It was the shortest steel we tested, making it easier to tuck away in a drawer or carry in a knife roll.

What we didn’t like: Although I appreciated its compact size, it did make it more challenging to use on longer blades. It was cheaper than the Zwilling Kramer at the time of writing, but still fairly pricey.

Key Specs

• Material: Stainless steel with dual ridged and smooth sides
• Weight: 9.1 ounces
• Honing surface length: 9 inches
• Total length: 13.75 inches
• Care instructions: Wipe with a soft, damp cloth

The Best Budget Honing Steel

Winware by Winco 12-Inch Sharpening Steel

$21 at Amazon View on Walmart View on Etundra.com

What we liked: The Winco steel didn't hone as efficiently as the other winners, but the rod was a decent performer for both stainless and carbon steel knives. It had a comfortable bolstered handle and was long enough to use with 12-inch blades. It's a great pick for casual knife enthusiasts and those on a budget.

What we didn’t like: As mentioned, it wasn't as effective as my other winners and will need more honing time to get blades back up to their peak performance.

Key Specs

• Material: Stainless steel
• Weight: 12 ounces
• Honing surface length: 11.75 inches
• Total length: 17.25 inches
• Care instructions: Wipe with a soft, damp cloth.

The Best Ceramic Honing Rod

Idahone Fine Ceramic Sharpening Rod 12"

$48 at Amazon

What we liked: The Idahone rod improved both stainless steel and carbon steel blade edges by more than 50%. This is a great option for people with a mixed collection of knives, or those who appreciate the greater control that gritted ceramic provides to the honing process.

What we didn’t like: Though comfortable, its wooden handle only flared slightly at the end and felt less safe than the bolstered handles of other rods.

Key Specs

• Material: High-alumina ceramic
• Weight: 7.3 ounces
• Honing surface length: 12 inches
• Total length: 17.5 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 Best Ceramic Honing Rod for Carbon Steel Knives

Mac Knife Ceramic Honing Rod, 10-1/2-Inch, Silver

$65 $60 at Amazon

What we liked: The dual-textured Mac Knife Ceramic Honing Rod was surprisingly efficient at sharpening carbon steel knives. While it had the lowest score in the stainless test, it shot to the top of the pack when it improved my high-carbon blade by 65% (the best of that test). This is a good pick for carbon steel lovers who want to coddle their knives with a specialized honer (no judgment here).

What we didn’t like: As mentioned, this is a rod that's best for carbon steel knives only. I also found its handle a tad uncomfortable, and its smooth, gritless surface offered less traction and control against knife edges.

Key Specs

• Material: Ceramic with a break-resistant steel- and rubber-reinforced core
• Weight: 9 ounces
• Honing surface length: 10.75 inches
• Total length: 16 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

• Henckels Forged Synergy 9-inch Sharpening Steel: This Henckels Forged Synergy rod was one of the best performers for both knife types, had an affordable price, and was a shorter length that made it easier to store. It was one of our winners, and we were bummed to see it discontinued.
• Messermeister Ceramic Rod Knife Sharpener: Like the Henckels, this was one of our previous winners. It had great sharpening power and a budget-friendly price. Unfortunately, it's also no longer available.
  
• 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.
• 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 Idahone.
• 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 has been writing about kitchen equipment for Serious Eats since 2022. 
• She has written many reviews, including boning knives, carbon steel chef's knives, portable induction cooktops, 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.