Honing & Sharpening

Knives commonly lose their sharpness due to one of two reasons:
1.) Wear that dulls the sharp edge
2.) Misalignment of the blade's edge

Sharpening actively removes material to create a new, sharp edge, while honing maintains the blade's sharpness by realigning the knife's edge back to the center.

Maintain the sharpness and safety of your knives through regular honing.

1. Select an appropriate honing rod based on your knife set, opting for a ceramic, diamond, or steel rod. Ensure the rod is at least two inches longer than the longest knife in your collection.

2. Prepare for honing by placing a cutting board on a flat surface and positioning the honing rod at a right angle on top of it.

3. Determine the correct angle for your knife blade. For instance, German knives typically require a twenty-degree angle, while Japanese knives should be positioned at a ten- to fifteen-degree angle.

4. Glide your knife along the rod, applying light pressure. Move the cutting edge down the honing rod, pulling the knife gently toward your body until the tip reaches the bottom of the rod. Repeat this motion three to six times.

5. Switch to the opposite side of the knife and repeat the same motion. Ensure that you repeat the process the same number of times on both sides of the knife for balanced honing.

When your knife remains dull after honing, it requires sharpening.

1. Use a whetstone. If you decide to sharpen your knives at home, choose a method that works for you. Soak a whetstone for five to ten minutes before dragging the cutting edge of your knife along the whetstone at an angle. If using a manual or electric sharpener, place the sharp edge of the knife into the slot and pull it gently toward your body.

2. Sharpen your knives every six to twelve months. Depending on the quality and age of your blades, they may require sharpening more often. Remember to regularly hone your sharp knives to keep them cutting well for a longer period of time.