Karl Schoenfeld, master bladesmith and author of "The Art of Knife Maintenance," spent fifteen years watching professional kitchens destroy expensive knives with ceramic honing steels. "People think they're sharpening," he explained during a recent demo. "They're actually realigning microscopic irregularities and wearing down the edge. After six months of daily use with a steel, you've lost a millimeter of blade height." The alternative: pull-through ceramic sharpeners, used correctly, remove less material while achieving a sharper edge. The Two-Angle Method Schoenfeld demonstrates his preferred technique: a 15-degree angle for the primary bevel (spine to edge), then a 17-degree micro-bevel on the final stroke. This mimics how Japanese knives are finished at the factory. Using a pull-through sharpener, he draws the blade through twice per side at 15 degrees, then once at 17 degrees. The entire process takes ninety seconds and produces an edge comparable to professional honing. Most home cooks use a single flat angle and wonder why their blades dull within days. "The secret isn't the tool," Schoenfeld says. "It's removing metal only where it's needed, not everywhere." Store knives on a magnetic strip rather than in a block. Blocks trap moisture and dull the blade through friction every time you withdraw the knife. A magnetic strip keeps the blade exposed, dry, and ready for cutting.