Honing and Sharpening perform different functions. You should hone your knife regularly – maybe every 6-8 hours worth of use and this will ensure it keeps its sharp edge.
Honing only removes the microscopic burr that it put on your edge after general use – it does not remove metal, only removes the burr and realigns the edge.
For honing steels, you will want one with a 10” or longer rod. Ceramic Honing rods are popular and work very well with our knives.
Sharpening depends upon your skill level with using a whetstone. If you are confident using a whetstone, then we recommend the King 1000/6000 whetstone – this is very popular. A lot of our customers prefer to send their knives to a local sharpener if they are not as confident using a whetstone.
General good tips are to cut on blade friendly materials such as wood, bamboo or plastic. Surfaces such as stone, glass or ceramic will quicken the dulling process and put the fine blade edge at risk of damage.