First, grab a honing rod. Yes, the metal stick that looks like a tiny sword. Realigning the edge is not the same as sharpening, but it fixes the “my knife is trying to kill the steak” vibe. Hold the rod vertically with the tip resting on a towel (kitchen accidents are a thing).
Now, take your knife at a 15-degree angle—that’s about the width of a cheap slice of cheese. Gently drag the blade down the rod from heel to tip, alternating sides. Do this three or four times per side. You’ll feel the blade catch, like it’s saying “okay, I’m listening now.”
Is it perfect? No. But it’s better than using a spoon. And let’s be honest, you’re already winning.
Buyer’s guide to Steak Knives – Sous Chef UK
