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No, nor do most TV chefs. A honing steel is not used to sharpen a blade but rather hone it. When a blade is sharpened on a whet-stone it generates a microscopically uneven edge that looks like it's serrated (under a microscope). When a chef uses a knife he or she causes these micro serrations to fold over. If you put your hands together in the traditional western prayer format, this is like the edge of a knife, if you then push your fingertips through each other and fold them over slightly this looks like what happens to the edge of the knife; ie: the micro-serrations bend over and the knife becomes less sharp. A honing steel straightens these serrations back to the way they were and hence the knife becomes sharper once again. However, for safety reasons the honing steel should be held by the handle with the steel hanging down, not up as most chefs do. If you hold it downwards the cutting edge is always pointing away from the user's body; if you hold the steel point upwards the cutting edge is always travelling towards the users body: not a good idea!

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