Sharpening Instructions

Our Sharpening Instructions

With proper maintenance you will enjoy many years of stress-free service from your knives. You should be aware that honing and sharpening provide different functions.

Honing is done on a more regular basis to ensure your knife keeps a sharp edge. If you feel the knife snagging a bit you know the blade needs a little honing or stropping. Honing removes the microscopic burr that is put on the edge after daily usage and is done so by removing the burr and pulling the microscopic edge of metal back into an upright position. Look for a honing steel with a minimum length of 10”-12” and are available in stainless, ceramic or diamond. Be sure to maintain the proper angle of about 15-degrees.

Sharpening should be done when your knife is quite dull, and you need to reshape the edge. Sharpening removes a fair amount of metal. There are 3 options to restore your dull knife. The first is to send it out to a professional sharpener. The second is using a wetstone, which is tricky if you are not a professional or have lots of practice. The third and most convenient option is to use a manual or electric knife sharpener, again remember to maintain the proper angle of about 15-degrees.

Please remember to take caution where you use your knives. Hard objects and surfaces such as granite, stone, ceramic and glass can damage and dull your knife. Stick to blade friendly materials like wood, bamboo and plastic.