A device used to restore the cutting edge of kitchen knives by grinding away small amounts of metal to create a fresh, keen bevel. Types range from whetstones and honing steels, which require manual skill, to pull-through sharpeners with preset ceramic or carbide abrasives, and electric models that grind quickly but remove more metal. A sharp knife is safer than a dull one because it cuts cleanly without slipping, and it makes food preparation faster and more precise. Regular honing realigns the edge between sharpenings, while true sharpening reshapes it. Professional kitchens often contract specialist sharpening services to keep their knives in peak condition.