Kitchen Knife Sharpening Guide
Kitchen knives should be kept sharp at all times. There are many types of knife sharpeners on the market. Please do not use metal steels. Ceramic knife sharpeners are fine. For professional results, however, we recommend sharpening your knives on a whetstone around once or twice a month. After soaking the whetstone as directed, tilt the blade edge at an angle of 10° - 20° to the stone and draw the blade up and down the length of the stone.
After sharpening, knives should be washed in hot water and then dried thoroughly.
Whilst sharpening, do not flush away the thick liquid which will form from your whetstone. This contains a sharpening agent.
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