Hand-forged knives are valuable tools that require regular maintenance to ensure their performance and extend their lifespan. Follow this guide to maintain your knives and get the most out of them.
After use
After each use, follow these maintenance steps
- Rinse your knife under hot water;
- Rub with a non-abrasive cloth or sponge, using a mild detergent;
- Dry the knife quickly with a clean towel to prevent rust;
- Apply a thin layer of protective camellia oil to the blade and handle using a dry cloth;
- Store in a dry and safe place, ensuring that the tip and edge of the blade are not pointing outwards.
Tsubaki Camellia Oil
Things not to do
To prevent your blade from breaking or rusting, avoid:
- Bone meat or fish;
- Cutting or chopping frozen or very hard foods;
- Leave your knife in a humid environment;
- Put your knife in the dishwasher;
- Use a glass, stone or ceramic board;
- Sharpen it with an electric or roller sharpener;
- Force or use the blade as leverage;
- Use the blade to crush food.
Inspect your knives regularly for signs of damage or corrosion. If you notice cracks, rust spots, or other problems, take immediate action to resolve them. Preventative maintenance will help prevent future damage and maintain the quality of your knives.
By following our care guide, you can ensure long life and optimal performance for your precious Japanese knives.
The patina
The beauty of a carbon steel knife is that it evolves with you. The top knife is freshly unwrapped, its blade shiny and intact. The bottom knife has already been used for many preparations, its surface developing a natural patina, formed by the reactions between the steel and the food.
This patina isn't just aesthetic. It protects the steel from rust, demonstrating the care you take of your tool. Each knife becomes unique, shaped by your gestures, your recipes, and your cooking. This is one of the charms of carbon steel, prized in Japanese cutlery for its incomparable cutting finesse.
Rust remover
Sharpening and honing
We sharpen often, we sharpen when necessary.
A sharp knife is essential for precise and safe cutting.
Sharpening and honing are two distinct processes used to maintain knife blades. While they have similar goals, they involve different techniques and are often used at different times depending on the blade's condition. Here are the differences between the two.
Honing
Honing is the process of maintaining a blade's edge by making it finer and sharper. Unlike sharpening, which removes metal to restore the edge, honing typically removes only a small amount of metal to realign the blade's edge. This results in a finer, longer-lasting edge. Honing is often done more frequently than sharpening to maintain a knife's edge. It is usually done using a rattail or very fine ston
Sharpening
Sharpening is the process of restoring a blade's edge by removing a thin layer of metal to regain or improve its sharpness. It is a more aggressive process than honing and is typically used when the edge is dull or damaged. Sharpening can be done with a whetstone, grindstone, or other abrasive tool. It may also require the use of a specific angle to achieve the desired sharpness.
In summary
Honing is a more aggressive process used to restore a dull or damaged edge, while honing is a finer, more precise process used to maintain a blade's edge. Both techniques are important for maintaining knife blades and other sharp tools and ensuring optimal performance.
Stone sharpening service
