Knife steels, hardness, edge geometry, grinds and sharpening explained, plus the hand tools that actually earn drawer space.
Honing straightens an edge. Sharpening removes steel to create a new one. Most people own only a honing rod, use it as though it sharpens, and wonder why their knives are dull.
Edge retention, toughness and corrosion resistance pull against each other. No steel maximizes all three, and the hardness figure tells you which trade the maker chose.
Steel gets all the attention and decides the least about whether you enjoy using a knife. Blade geometry, edge angle and how it sits in your hand decide more.