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honing steel
A honing steel, sometimes referred to as sharpening steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel is a rod of steel, ceramic or diamond coated steel used to realign blade edges. They are flat, oval, or round in cross-section and up to one foot long (30 cm). The steel and ceramic honing steels may have longitudinal ridges, whereas the diamond coated steels are smooth but will be embedded with abrasive diamond particles.
The naming ("honing" or "sharpening") is often a misnomer, because the traditional "honing steel" neither hones nor sharpens a blade. Instead, its function is to realign a curled edge rather than remove metal from the edge. The term "hone" is associated with light maintenance performed on a blade without the effort and precision normally associated with sharpening, so the name "hone" was loaned.
In the 1980s, ceramic abrasives became increasingly popular, and proved an equal, if not superior, method for accomplishing the same daily maintenance tasks; manufacturers replaced steels with ceramic (and later, manufactured diamond abrasive) sharpening "steels" that were, in fact, hones.
==Use==
Honing steels are used by placing the near edge of the blade against the base of the steel, then sliding the blade away from yourself along the steel while moving it down – the blade moves diagonally, while the steel remains stationary. This should be done with the blade held at an angle to the steel, usually about 20°, and repeating on the opposite side at the same angle. This is repeated five to ten times.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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