Knife Care & Maintenance Guide

A well-maintained knife is not just a tool but an extension of your skill in the kitchen. Proper care ensures longevity, safety, and peak performance. Follow these guidelines to keep your Japanese kitchen knives in pristine condition.

• Cleaning: Always wash your knife by hand with mild soap and warm water. Dry immediately with a soft towel to prevent rust and corrosion.
• Avoid Dishwashers: The heat and harsh detergents can damage the blade and handle.
• Storage: Store knives in a knife block, on a magnetic strip, or with a blade guard to prevent dulling.
• Cutting Surface: Use wooden or plastic cutting boards to maintain the sharpness of the blade. Avoid cutting on hard surfaces like glass, stone, or metal.

• Honing vs. Sharpening: Honing maintains the knife’s edge by realigning it, while sharpening removes metal to restore sharpness.
• How Often to Hone: Use a honing rod every few uses to keep the edge aligned.
• When to Sharpen: Depending on usage, sharpen your knives every 6–12 months. Heavy-use knives may require more frequent sharpening.
• DIY vs. Professional Sharpening: While sharpening stones can be used at home, professional sharpening ensures precision and longevity.

• Always dry your knife thoroughly after washing.
• For high-carbon steel knives, apply a light coat of food-safe mineral oil to prevent rust.
• Store knives in a dry environment to avoid moisture buildup.

• Hold the knife properly, gripping the handle firmly with your index finger and thumb on the blade for control.
• Use proper cutting techniques to preserve the blade’s sharpness and ensure safety.
• Never twist the knife while cutting or use it to pry open objects.

Japanese knives require extra attention due to their fine, sharp edges:

• Avoid Bones & Hard Foods: Japanese knives are not designed for cutting bones, frozen foods, or extremely hard ingredients.
• Patina Formation on Carbon Steel: Carbon steel knives develop a natural patina over time, which helps prevent rust. Regular oiling can protect the blade.
• Sharpening: Use a whetstone rather than an electric sharpener to maintain the traditional craftsmanship of the blade.

Regular maintenance is essential, but professional sharpening ensures your knives stay in optimal condition. At Sharp Knives-Malta, we offer expert sharpening services tailored to Japanese knives.

Book a sharpening session today and experience precision like never before!