Knife Maintenance

A properly maintained knife is sharp. A dull knife can be dangerous because you will apply much more pressure than you would with a sharp knife and your hand will be much more likely to slip.

A knife's edge is very delicate and with use its miniature teeth will curl over. A honing steel will realign the edge and also bring to the surface the carbon molecules that provide most of the cutting action. Frequent steeling is essential and will keep your knife cutting like new for months.
Use your steel virtually every time you use your knives. For most home chefs a regular-cut steel is preferred. It will take away some metal, doing a little bit of resharpening in addition to realigning.

It may look intimidating, but if you understand the mechanics, you can soon master the technique. (If you do not want to learn the technique, try the Chantry!)
There are many ways to hold a steel, but the easiest way for a beginner is to hold it vertically with the point down, resting securely on a towel. This position allows you to see the angle you are using and provides excellent control.
Keep these facts in mind:

• You must work the full length of the edge.
  
• You generally want an angle of about 22.5 degrees.
  

Start with the heel of the blade contacting the steel as close to the handle as possible with the tip pointing straight out away from you. Pull the blade back towards you and down the shaft of the steel. The motion should end with the tip of the blade in contact with the steel towards the bottom of the shaft. Switch sides and do the exact same thing on the other side. Because you are holding the steel vertically you can see that you are using the same angle on both sides. Repeat about 4 - 5 times. Gentle pressure is all that is needed. You don't want to grind your knife. If you hear an almost musical sound, the pressure is perfect.

Ultimately you may lose your edge. Sharpening removes metal to create a new edge. Electric sharpeners are convenient and easy to use. They will put a good, long lasting edge on the knife. However, they do generally affect the appearance of your blade.

We recommend using an oil stone, Japanese whetstone or diamond stone. While these do require learning the technique, they can be easily mastered and they enable you to control the quality and the sharpness of the edge you create. All our stones come with our own sharpening instructions.

Another method is inexpensive and usually yields good results: use a professional sharpener. Be sure they are familiar with sharpening fine cutlery, not just lawn mower blades! We have a few we can recommend who work by mail.

In knife making, part of the manufacturing process is to heat treat and cool the knife so the blade can reach the proper strength and resiliency without it becoming too brittle. This is called tempering. Therefore, never put your knives in the dishwasher, as the hot water and drying
temperatures can detemper the blade. Also, harsh detergents can dull the edge, and other objects moving around in your dishwasher can nick the edge.

Washing by hand with mild soap and water only takes a few seconds and is worth the extra step. Be sure the spine of the knife and not the edge is always facing into your hand when washing. Dry immediately afterwards. The high carbon content in your knife can lead to some minor rusting (which can be removed) if you let the knife sit wet.