Please enjoy the video presenting Knife Honing to maintain your newly sharpened edge.
Keeping Knives Sharp
Do not cut on hard surfaces, granite, marble, porcelain, ceramic, glass or
metal surfaces with your knives. Straight-edged knives will become dull quickly
if used to cut on hard materials. Never use your knives as a screwdriver.
We recommend you hand-wash your knives. Avoid using the dishwasher; the
jostling around can damage the edge, along with the corrosive properties of
dishwasher detergent. Use a soft cloth, hot water, and soap. Dry them
thoroughly after washing. Store knives in a knife block, on magnetic knife
strips, or in knife guards. This will help to maintain the edge.
How to Tell if Your Knife Is Sharp
There is a very simple test to see if knives need to be honed or sharpened, the
paper test. Hold a sheet of paper by one end and drag your knife, from heel to
tip, across it. If the knife snags or fails to cut the paper, it needs to be honed or
sharpened. Try honing first. If the knife still fails the test, it needs sharpening.
Sharpening your knives - Straight-Edged Knives
Knives with straight edges (e.g. Paring, French Chef, Boning, Cleavers,
Japanese Single Bevel) require daily light steeling (see below), and frequent
honing and/or sharpening to maintain optimum performance. Any sharpening
steel, stone, or other sharpening device may be used. We recommend that
you take the time to maintain the edge weekly, or as soon as you notice the
knife beginning to dull. When you are unable to “bring back” the cutting edge,
bring, or send these knives to ProEdge for sharpening.
Sharpening your knives - Serrated Knives
These products have a concave grind. They are designed to stay sharp for
many months under normal household use. When they do need sharpening,
do not use any household sharpener; we will re-serrate them for you.