SHARPENING ACADEMY

1. Safety

Contrary to what many believe, a dull knife is far more dangerous than a sharp one. Dull blades require more force to cut, increasing the likelihood of slipping and causing accidents. A sharp knife, on the other hand, cuts effortlessly and precisely, reducing the risk of injury.

2. Precision and Control

Whether you’re slicing vegetables, carving meat, or preparing delicate ingredients, a sharp knife gives you full control. The cleaner the cut, the better the presentation and quality of your dish. Professional chefs rely on sharp knives for consistent, precise results—so should you!

3. Kitchen Efficiency

A sharp knife saves time and effort in the kitchen. It makes tasks like chopping, dicing, and mincing quick and easy. With less resistance, you can glide through prep work for a more enjoyable cooking experience. Sharp knives improve performance, extend lifespan, and require less maintenance, keeping your kitchen tools in top condition.

4. Freshness and Flavor

Sharp knives make clean cuts that preserve the integrity of your ingredients. When you cut fruits, vegetables, or herbs with a dull blade, you crush and tear the cells, leading to faster oxidation and loss of flavor. A sharp knife ensures your ingredients stay fresh and flavorful.

1. Regular Cleaning

Clean knives immediately after use or sharpening with warm water.

Hand-wash instead of using a dishwasher to prevent dulling or corrosion.

2. Proper Storage

Store knives in a protective sheath, knife block, or on a magnetic strip to prevent damage.

Ensure blades do not touch other metal tools or surfaces that could dull them

3. Sharpening

Regular sharpening is key. Sharpen when knives no longer cut as smoothly.

The harder Japanese damascus steel needs sharpen less often compare to European steel that can need more frequent sharpening.

4. Honing vs. Sharpening

Honing realigns the edge and can be done weekly. Use the ceramic side to maintain the knives edge. 

Sharpening involves removing material to recreate the edge. It should be done less frequently but is necessary for a dull knife.