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How to Sharpen the Knives
Regular honing will maintain the edge for up to a year depending on use. Once honing is
no longer effective, we suggest having the knife professionally sharpened. The factory-set
angle is 12.5 degrees.
Maintaining Cutlery
•
Always use appropriate cutting boards. Wood, bamboo, and polypropylene are softer
materials that will allow the knife blades to stay sharp longer. The material should allow the
knife to scratch the surface. Never use hard materials such as tile, ceramic, marble, glass, or
granite. These will dull and damage blades.
•
Do not wash in the dishwasher.
•
Dishwashing damages the blade and handle. Dry thoroughly before placing in knife block or
in-drawer knife block.
•
Never use knives to cut bones or joints. Use the boning notch in the kitchen shears for that
purpose.
•
Always rinse and dry knives immediately after using, especially after cutting citrus or high-
acid foods that can damage knives.
•
Use knives as intended. Never use to pry frozen food apart or as a screwdriver.
•
Regular honing will maintain the edge for up to a year depending on use. Under normal use,
hone once every 2 weeks.
•
Have knives professionally sharpened once honing is no longer effective.
•
Do not scrape knife blade on cutting surface to prevent dulling the knife.
How to Hone the Knives
Stand the honing steel
tip down on a nonslip
surface.
1
2
3
4
Touch the steel with the
knife’s edge as though
cutting a very thin slice.
Adjust the angle of the
slice until you barely
feel the edge of the
knife start to bite rather
than slip down the
steel.
Lightly stroke the edge
of the knife down the
honing steel in a gentle
arc, moving from heel
to tip at a constant
angle. Repeat a second
time.
Switch sides; follow
same process to
complete honing.
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3/9/15 9:15 AM
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