Sqwertz wrote:
> Jennyanniedots wrote:
>
> > I have a new Cuisinart knife set, but tossed the box before checking
> > on one crucial fact. I *think* my set includes a knife sharpener, but
> > never having used one like this, I want to be sure before I go tearing
> > up my knives. I also have no idea how to use said knife sharpener, so
> > please advise.
>
> > It looks like a long rounded skewer with a handle, with ridges running
> > all along the metal part. It has a rather dull point, so I don't think
> > it could possibly be anything else but please do let me know if you
> > know any other purpose for it.
>
> > How does one sharpen with this? Do I wet it first or use it dry?
>
> It's called a honing steel. �Better let the web pages dfo the
> explaining, with diagrams:
>
> http://www.cutlery.com/honing.shtml

I don't care what they call it, it doesn't hone (hones remove metal by
abrading), instead it burnishes... regardless, the correct
nomenclature is "knife steel".

M-W

bur�nish
transitive verb

: to rub (a material) with a tool for compacting or smoothing or for
turning an edge
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hone
transitive verb

1 : to sharpen or smooth with a whetstone
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