- Frequently Asked Questions -
How do I keep the knives sharp after they return?
Using the honing rod properly is one key element. Most people do not use it properly, using too large of an angle. Try using an angle 15 to 20 degrees , see the pictures showing proper honing techniques. Several other factors contribute to the longevity of your knife edge. Knife quality, what you cut on and honing. Better knives stay sharper, higher quality steel does last longer. What you cut on can dull a knife, wood is still the best surface! Plastic, glass, ceramic (china plates) and steel is hard on a knife's edge and can dull them faster (ceramic is actually used to sharpen many items made with steel).
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How often should my knives be sharpened?
Depending on knife quality, cutting surface and your use of the honing rod one sharpening can last you a few years and longer. I have some customers who use me annually and forego the use of the honing rod. In the end if you are sawing through tomatoes, your knives are dull! One slice should be all the way through a tomato.