Sharpened Knife Safety and Care

🔪 The Safe & Easy Way to Hone Your Knife

Honing isn't about sharpening; it's about straightening the edge that curls over with use. Doing this regularly (every 2-3 uses) will keep your knife feeling razor-sharp for much longer.

Forget the dangerous "flailing in the air" method you see on TV. This vertical method is safer and more accurate.

Step 1: Anchor the Rod

Place the tip of your ceramic honing rod straight down on a cutting board. It's a good idea to put a kitchen towel underneath the board to prevent it from slipping. Hold the rod firmly by the handle at the top.

Step 2: Find the Correct Angle

Place the heel of your knife blade against the rod. You need to tilt the knife to a specific angle (usually around 15-20 degrees). A great visual trick is to imagine a standard matchbook being squeezed between the knife's spine and the rod. This is the perfect angle for most kitchen knives.

Step 3: The Swipe Motion

Once you have the angle, remove the matchbook guide. With very light pressure (the weight of the knife is enough), glide the blade down and across the rod, starting from the heel and finishing at the tip. Maintain that same angle the entire time.

Do 3-4 swipes on one side of the blade, then switch to the other side of the rod and repeat for the other side of the blade. Wipe your knife clean with a towel when you're done.

Remember: accuracy is more important than speed!