Sharpening Guide Knives
should be kept sharp at all times. There are
many types of sharpeners on the market. Please
do not use metal steels. Ceramic sharpeners
are fine. For professional results, however, we recommend sharpening
your knives on a whetstone around once or twice a month. After soaking the
whetstone as directed, tilt the blade edge at an angle of 10° - 20° to
the stone and draw the blade up and down the length of the stone.
After sharpening,
knives should be washed in hot water and then dried thoroughly.
Whilst
sharpening, do not flush away the thick liquid which will form from your
whetstone. This contains a sharpening agent.
