Maintaining an edge with a Honing Steel
Honing your knife should be done regularly--it is the best way to maintain your blade's edge. To help you acheive the most effective honing, it is crucial that you keep an angle of 12 - 15 degrees (10 for Santoku and other Japanese knives). You also must draw the entire cutting edge along the sharpening steel, from the start of the handle to the tip of the knife. Speed is not a factor here. The angle and applied pressure are the most important.