Caring for your knives involves honing, which helps to maintain their edge. There are two main types of honing steel: steel steels, designed for use with European knives, and ceramic steels, which are more suited for the more delicate, fine edge of Japanese-style knives. Honing realigns the knife's edge, ensuring it's ready for each use. Unlike sharpening, it doesn't remove a significant amount of steel. Diamond steels, with their coarser surface, are used for sharpening.
