Cutting Surfaces:
Choose end-grain cutting boards or soft plastic boards.
Avoid glass, marble, slate, plates, china,or anything harder than steel.
Bamboo and edge grain hardwood is not recommended due to the hardness.
Cutting tips:
Avoid cutting through bones to prevent blade chipping.
Refrain from using the knife on frozen food; opt for a knife with softer steel.
Never twist, cleave, or pry the blade if it gets stuck. Gently remove your knife and try again.
Sharpening and Honing:
Ceramic honing rods are the recommended option for your daily maintenance. Metal rods will do more damage than good for Japanese knives.
We believe sharpening on water stones will give you the best results when caring for your high carbon knives.
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