Honing steel

[2] Non-abrasive honing rods such as smooth ceramic or ribbed steel are able to remove small amounts of metal via adhesive wear.

In normal use, the rod is applied to the blade at a slightly higher angle than that of the bevel, resulting in the formation of a micro-bevel.

[4][5] In the 1980s, ceramic abrasives became increasingly popular and proved an equal, if not superior, method for accomplishing the same daily maintenance tasks; manufacturers replaced steels with ceramic (and later, manufactured diamond abrasive) sharpening "steels" that were actually hones.

)[7] Steels have traditionally been used in the West, especially in heavy-use scenarios (e.g. butchering, where the edge deforms due to forceful contact with bone).

In East Asia, notably Japan, harder knives are preferred, so there is little need for steeling intra-day, as the edge does not deform as much.