KNIFE SAFETY & CARE
- Use a cutting board.
- Keep your knife clean and dry.
- Hand wash your knife with warm soapy water (Never put your knife in the dishwasher). No scourers.
- Store your knives in a knife block, on a magnetic strip or in a suitable drawer storage rack. See our Prices Page for Blade Tech’s storage options.
- Use a sharp knife.
- Choose the Right Knife for the Task. Consider blade size, flexibility and edge type when choosing a suitable knife.
- Pay Attention to What You’re Cutting.
Using a honing steel
A honing steel will help keep your knives sharp and well aligned in between professional sharpening treatments. Honing doesn’t replace professional sharpening – but it will prolong the sharpness of the cutting edge on your knives.
Dependant upon knife use we recommend honing your blade frequently to maintain edge alignment and continue enjoying a razor edge in your kitchen, at least once a week for general use.
Professional chefs recommend using a honing steel every time you are going to use a knife.
To safely use a steel, hold it vertically with the tip firmly planted on the counter. Place the heel of the blade against the tip of the steel and point the knife tip slightly upward. Hold the blade at a 15-degree angle away from the steel.
Maintaining light pressure and a 15-degree angle between the blade and the steel, slide the blade down the length of the steel in a sweeping motion, pulling the knife toward your body so that the middle of the blade is in contact with the middle of the steel.
Finish the motion by passing the tip of the blade over the bottom of the steel. Repeat this motion on the other side of the blade. Four or five strokes on each side of the blade (a total of eight to ten alternating passes) should realign the edge.