Why does Wusthof call Honing Steel ‘Sharpening steel’

For a home cook: Honing should be done before or after heavy use or once every couple of weeks, depending on how finicky you are about the blade itself. Proper honing can stave off the need for an actual grind/sharpen for years.

-Honing realigns the existing edge. Just a few strops on each side of the honing steel. It doesn't take much. -Sharpening grinds it down, takes away steel, and makes an entirely new edge. It's not something to be done often, or even routinely. I get mine professionally done at a kitchen shop.

If you're a pro, you want to hone any and all serious knives before each shift.

It depends on how often you want to hone, what steel and edge geometry your knife uses, and how you use it.

Generally, for the vast majority of kitchen knives -- even Kramer knives -- the following apply:

1. The knife is made of stainless or light carbon steel, to hardness of below 62HRC
2. The knife is double beveled although not necessarily symmetrically
3. The cook uses primarily slicing or light chopping action, which reduces the chipping damage to the blade that comes from chopping bones and other hard products

If these conditions are true, I would recommend using a ceramic hone and honing frequently.....ideally before every session with the knife. Failure to hone will cause the edge to soften, fold or burr in a way that a hone cannot restore, which is when you'll need to send it on for sharpening.

Some notes:

• Make sure you have a good cutting board. Stay away from brittle hard surfaces like marble glass or stone, and use wood or plastic.
  • FWIW I like the Epicurean boards because they're hardy, they don't splinter like bamboo, don't need the conditioning required of butchers blocks, and are better looking than plastic..... But this is a separate and more subjective topic.
• If you are using high carbon, very hard steel then a ceramic hone will have limited effect so you may need to use a leather strop, fine wet stone or even steel to hone that edge. Contrary to popular opinion, very hard blades are not necessarily better and can be a real pain to maintain.
• If you have a single beveled edge typical of some Japanese knives, then honing is more difficult....in this case learn where the bevel is and be careful of your honing angles to make sure you don't fold or dull the edge accidentally
• If you're using your knife as a chopper with bone or hard products then honing will have little effect since the chop impact will be damaging the blade. Get a separate chopper!