12" Knife Sharpener

There are two methods for using a honing steel.

Method 1:

Set the end of the honing steel firmly on a stable surface, like a table or worktop.
Then put the edge of the knife on the honing steel at an angle of 10 - 20 degrees depending on the thickness of the blade (see diagram).
Next sweep the edge of the knife along the honing steel with a curving movement downwards of your wrist repeatedly (as per the diagram).

Imagine you are slicing the honing steel in to thin pieces.

You should do this method alternatively to the left and to the right about 4 or 5 times until you feel it is sharp.
After using the honing steel wash the blade to remove any small pieces of metal that may be left.

Method 2:

Set the end point of the honing steel up. Then put the sharp edge of the knife on the top part of the honing steel (as per the diagram) at an angle of 10 - 20 degrees depending on the thickness of the blade.
Next sweep the edge of the knife along the honing steel with a curving movement vertically downwards towards your body.
You should do this method to the left and to the right of the knife alternatingly about 4 or 5 times until you feel it is sharp.
After using the honing steel wash the blade to remove any small pieces of metal that may be left.
Your knife edge will now be renewed and is ready to use again.

There are several methods for testing the sharpness of the blade, for example trying to cut a piece of paper or dragging the blade on a fingernail, to feel if the blade bites (please use extreme caution if doing this).

To keep your knives in good condition you will want to sharpen them with the honing steel regularly.

Alternatively click on the YouTube link above to see how Gordon Ramsay uses a honing steel.

Keep the blade away from strong acids or alkalis such as fish sauce or vinegar.
Do not use wire wool to clean as it may damage the blade. Wash with a soft sponge and dry immediately.

Avoid putting wooden handled knives in a dishwasher as the high temperature and extended period in water will shrink and dry the wood and will ultimately ruin the knife.

This knife is made with a Japanese high carbon martensitic stainless steel alloy(SUS420J2) which has the benefit of being harder and therefore sharper than many other stainless steels but the trade-off is that they are more prone to staining.

If your knife has a wooden handle, it is recommended to oil the handle occasionally with a food grade oil. The choice of oil is a personal preference however groundnut and rapeseed oil appear to be popular but avoid olive oil as this can go rancid quite quickly. This will help maintain the wood and keep your knife looking like new. Be very careful while doing this to avoid cutting yourself.

Store knives in a dedicated storage solution such as a wooden box or wall hanger, see our knife storage options .

Keep in a safe location away from children.