Our maintenance tips
After using the knife, lay it on a flat surface and apply a neutral cleanser (e.g. normal dishwashing detergent) to both the blade and handle. Rub the blade and handle to remove any food residue. Thoroughly rinse the knife under hot water, wipe it dry with a soft cloth and store it in a dry place.
Please note that the blade may have a slightly wavy appearance. This is not a defect! The blade is leveled off to the point where there is no problem for practical use and the slight wave has no effect on performance.
If you do not plan to use the knife for a long period of time, apply a thin layer of oil (food-safe mineral oil or any food-safe oil that won't become rancid over time) to the blade. Wrap the knife in newspaper and store it in a dry place. An alternative and simple yet effective storage method is inserting the blade into an old telephone directory and taping the unbound side of the directory to prevent the knife from slipping out. Be sure to store the knife somewhere that's safe and unreachable by children.
Sharpening stones can be classified as being coarse, medium or fine. For daily use, you will only need to use a medium grit stone. These stones use water as a lubricant, not oil, and are called waterstones.
All knives get dull with use and require resharpening.
Double beveled knives should be held at a constant angle while sharpening. You can use a coin to measure this angle. Place the coin, a penny, under the top side of the knife called the spine, away from the edge. After removing the coin, use your hands to accurately maintain this angle. Use this same angle to sharpen both sides of the knife the same way. If you do not maintain this angle consistently, you will blurr or dull the edge rather than sharpen it. For double beveled knives, you should sharpen an even number of strokes on both sides of the knife.
Single beveled knives are sharpened mostly on the front of the blade. You should sharpen one stroke on the back of the knife for every 10 strokes on the front of the knife.. The front should be done at the angle of the main bevel and the back side done by laying the blade flat on the stone.
Use the whole surface of the stone - not just the middle. This will keep your stone flatter which will make it last longer and give you sharper edges. Again, use your hands to accurately maintain your angles for maximum sharpness.
If your blade has large chips or rust, please send the knife in to us for repair.
We recommend sending your knives to us once or twice a year for resharpening.