— Lisa Traughber

So those are two very different things. Um, a steel is like a longer kind of tube looking thing that is ridge on the side and you're using it to hone your knife. So if you're looking, um, you know, this is, this is your knife edge like this, um, the tip of your, your knife edge is gonna start kind of tipping over like that because as you're cutting it, the steel starts to bend a little bit on the very edge. Now if you're honing it, what you're doing is taking that edge and kind of straightening it out, going back and forth on either side like that. So that's what that doing the honing tools, kind of moving it into this, into that shape that you originally wanted into that v at the end instead of being kind of curved over like that. So that'll help to do that. Now the wet stone is, uh, it's basically when you put your knife on your wet stone and you're going by like that, you're actually taking, um, you're kind of, you're kind of carving off some of the metal to be able to get the edge that you're looking. So it's shaping it in a very different way instead of just kind of knocking the edge off like that. Um, the wet stone's gonna bring it to a very specific sharp point sharpening the knife instead of just honing the knife. So the wetstone is something you want to do. Um, you, the steel is something you wanna do very often. Um, I do it probably every couple times I use a knife where the wet stone is something I might do every four to six months, depending on how much you cook. You know, like when I was working in the kitchens a lot, I would have to sharpen my um, knife with a wet stone probably every month to month and a half. But, um, in a home environment you might be like every six months to a year, just depending on how much you're using that knife.