Sharpening Guide

A sharp knife is a safe knife!

Maintaining a sharp knife will help avoid unnecessary accidents in the kitchen while ensuring a smooth and efficient workflow. Properly maintaining your knives will help ensure you have many years of loyal service. We recommend you hone your knife on a regular basis and leave the real sharpening for when things get real dull or damaged.

To hone your knife you should find a honing rod between 10-12″ that ideally is longer than the knife blade. There are many ways to use a honing rod but we suggest to hold the tip of the honing rod down on a table and place the edge of the blade at the top of the rod and slide down working from the end of the blade to the tip and repeat for the other side of the blade. This process will remove the microscopic burr put on the edge through daily use by removing the burr and pulling edge back into its upright position.

Sharpening will help reshape the blade by removing a decent amount of metal. A wetstone is a great way to achieve this but takes some practice and getting used to. Hand-held manual or electric knife sharpeners are easier to use and do not take much practice. Please maintain about a 15 degree angle.

Remember that hard surfaces such as granite or stone countertops, plates and glass cutting boards will damage and dull your knives. We recommend using softer materials like wood, bamboo or plastic cutting boards.