Use the right tool for the task.
Select a blade intended for the food and action you have in mind. A general kitchen knife should not be used for prying, twisting, cutting frozen food or cutting bones unless specifically designed for that task.
Honing and sharpening are different.
Honing and sharpening are not interchangeable. Suitable methods, angles and accessories depend on the blade. Follow the product guidance or ask a qualified sharpening service before starting. Maintain a stable work area and keep fingers clear.