On my website there is good link to a video on how and why to hone your knife. We know that sharpening a knife with the process I use, a common method with stones involves the removal of tiny bits of metal along the bevel on both sides which is what creates that beautiful sharp cutting edge. Well that edge, freshly sharpened will not stay that way forever. Normal use will eventually create deviations along the length of the cutting edge that will diminish the cutting ability. This is normal, you can't see it but you will notice it and the best way to avoid/fix the problem is to use a honing steel. This very simple process realigns the edge and keeps it sharp. If you use it regularly, i.e. every time you use the knife (takes 60 seconds) you could keep that knife sharp for up to a year.
If you do not use it, it will get dull again in matter of months or less, it just depends on how much you use the knife. They are not that expensive, ranging from $30.00 -$120.00 and more. As long as you get a good one from Paderno or Cucina Moderna, you will be safe.
It's really important and forget what you see on TV with the chefs quickly slashing the honing steel with their knives. You just have to hold the steel down on the kitchen counter, and hold your knife at a 20 deg angle and let gravity bring the edge across the steel. It is in the video and is very easy and very effective.
Video on Honing
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