CARE AND SHARPENING TIPS
Care of the handle and blade
Generously apply camellia oil or mineral oil to the handle once a month and let it absorb overnight. Then polish with a linen cloth or a paper towel. To prevent rusting, the blade and the handle should be rubbed with camellia or mineral oil for a longer period of disuse (+ 1 week).
Re-sharpening
If daily used, hone your knife once a week or more often with a ceramic rod or a whetstone. (Whetstones have become more and more popular here and are the school of perfection in Japan). What also applies even for the very best knife steel: The more you sharpen your knife, the easier you will achieve the old sharpness. A common mistake is waiting too long with resharpening.
Talented persons in crafting can learn to sharpen on stones, which represents a great experience for ambitious cooks. Or use the optional way of purchasing a sharpening voucher.
Sharpening rod
Hone from beginning at least every 7 days – that way the optimal sharpness remains constant.
According to the available image material, hone from the top to the bottom and always against the cutting edge and away from the body. The blade should hit the sharpening rod at an angle of about 20 degrees. In order to get a feel for the correct angle, just place your thumb on the middle of the blade and use it as a guide. At first, commit slow and concentrated movements with moderate pressure. If you use the knife often, it should be sharpened in shorter intervals.