Honing Steel Grits Explained: Fine vs Extra Fine

Honing steel grit questions, answered

What does “grit” mean on a honing steel?

On a honing steel, grit describes how fine or coarse the steel’s surface is. A finer steel polishes the edge, while a coarser steel removes more metal to restore sharpness. WÜSTHOF’s 12" Oval Extra-Fine Butcher Steel is described as an extra-fine type that polishes the blade edge for a fine edge and a perceptible increase in sharpness.

Fine vs extra fine honing steel: what’s the difference?

Both are maintenance tools, but they finish the edge differently. A fine honing steel realigns and maintains an edge that is already in good shape. An extra-fine steel goes a step further by polishing the edge, which can make it feel sharper. The WÜSTHOF 12" Oval Honing Steel is a standard honing steel for regular upkeep, while the 12" Oval Extra-Fine Butcher Steel is the polishing step after sharpening and honing.

Is a butcher steel the same as a honing steel?

A butcher steel is a type of honing steel. The name often refers to a long, oval steel used by butchers for maintenance. WÜSTHOF’s 12" Oval Extra-Fine Butcher Steel is an extra-fine honing steel designed to prolong sharpness after sharpening and honing. So the difference is in the grit and intended finish, not in the basic job of realigning an edge.

When should I use a honing steel?

Use a honing steel regularly to maintain sharpness as a knife gradually dulls from use. A few strokes of both sides of the knife over the steel help maintain a good blade. For particularly blunt knives, WÜSTHOF recommends using a Diamond Steel or a Ceramic Steel to restore sharpness rather than relying on a honing steel alone.

Can I use an extra-fine steel every day?

An extra-fine steel is best for polishing and maintaining an edge that is already sharp. It is not a substitute for sharpening a dull knife. Use it after sharpening and honing to prolong sharpness, and use a standard honing steel for routine realignment. If your knife is particularly blunt, restore it with a Diamond or Ceramic Steel first.

Which honing steel should I choose?

Choose the WÜSTHOF 12" Oval Honing Steel for regular maintenance and realignment of a good edge. Choose the WÜSTHOF 12" Oval Extra-Fine Butcher Steel if you want an extra-fine polish after sharpening and honing to prolong sharpness. Both are oval steels, but the extra-fine version is the finishing tool, not the coarse restorer.

Two WÜSTHOF steels for different finishing steps

• 12" Oval Honing Steel: The WÜSTHOF 12" Oval Honing Steel is used for exceptional honing of your knives. A few strokes of both sides of the knife over the honing steel will help you to maintain the sharpness of a good blade. This is the routine maintenance tool for keeping an already sharp edge aligned.

  

• 12" Butcher Steel, Extra Fine: The WÜSTHOF 12" Oval Extra-Fine Butcher Steel is an extra-fine honing steel that polishes the edge of the blade, resulting in a fine edge and a perceptible increase in sharpness after sharpening and honing. This is the polishing step for a finer finish, not a replacement for restoring a dull edge.