Honing Steel
A good sharp knife is a pleasure to use. You honing steel will keep your chef's knife ready for action. I like to use the honing steel each time I get ready to cook.
Sharpening a knife is different than honing a knife. Sharpening removes metal and needs to be done much less frequently than honing. Honing straightens the delicate edge of the knife blade. Honing does not wear down the knife and can and should be done frequently.
The best way to hone your knife is to put the tip of the honing steel on your cutting board, with the steel vertical. You want to run the edge of the knife blade down the honing steel at about a 15 to 20 degree angle. Start with the edge of the blade closest to the knife handle at the top of the honing steel, just below the handle of the steel. Push the blade down the steel as you pull the knife toward you, so that the entire blade runs along the steel. Alternate sides of the blade so that you hone each side an equal number of times.
Yes, you can just hold the honing steel in one hand and push the blade along the steel with the other, sliding the knife so that the entire edge swipes along the steel. I find it a bit faster this way, but it is more difficult to get that 15 to 20 degree angle right.