How to Maintain Your Kitchen Knife for Extended Life

Regular maintenance of your knife is essential to keep its edge sharp and ensure its longevity. Whether it's a high-end Japanese knife like those from TOJIRO or any other type, a few simple daily actions and a periodic sharpening session will make all the difference.

Here is a detailed guide on how to properly maintain your knife.

1. Daily Maintenance: Cleaning and Storage

Immediate proper care after each use is crucial to prevent rust and corrosion.

Washing and Drying:

• Washing: After use, immediately wash your knife with a soft sponge and a neutral kitchen detergent.

• Rinsing: Rinse thoroughly to remove any soap residue.

• Drying: Carefully wipe off remaining moisture with a cloth and allow it to dry completely before storing it.

• Beware of Acidic Substances: If you have cut foods containing salt or acid (pickles, lemons, etc.), wash the knife immediately after use. Leaving these substances on the knife or storing it in a damp place for a long time can cause rust.

What You Must Absolutely Avoid:

• Do Not Soak: Never leave your knife soaking in water (hot or cold) in a dishpan or sink. This can lead to rust formation on the blade or corrosion of the handle.

• No Microwave: Do not use a microwave oven to dry your knife.

• Avoid Abrasive Materials: If your knife is rusted, wash it with a sponge and a gentle cleanser. Avoid steel wool or other hard materials, as they may cause scratches.

2. Sharpening: Keeping the Edge Like New

No matter the quality of the steel, your knife's edge will eventually wear down. Regular re-sharpening is highly recommended to maintain its performance. Sharpening is generally advised once or twice a month.

Note: Serrated knives (such as bread knives) generally cannot be re-sharpened due to their structure.

Steps for Sharpening with a Whetstone:

1. Whetstone Preparation: Submerge the whetstone in water until it absorbs enough water and no air bubbles come out.

2. Positioning: Hold the handle firmly, with your thumb on the blade (blade facing down). Keep the blade facing toward you.

3. Sharpening the First Side: Place the knife against the center of the stone, maintaining the appropriate angle (see below), and sharpen with a back-and-forth motion, starting from the top section (tip) of the blade.

4. Checking: After some strokes, check the back side of the blade to see if any burrs have appeared. If they have, this sharpening step is complete.

5. Progression: Move on to the next section and repeat the procedure until the entire edge is sharpened. The final section (the heel) does not need to be sharpened as keenly and can be left slightly obtuse.

6. Sharpening the Second Side: Turn the blade over and lightly sharpen the back side, only enough to remove the burrs.

7. Finishing: Remove any remaining burrs. If you have a finishing stone, use it to refine the edge.

Specific Sharpening Angles:

• Double-Bevel Blades (most Western knives, Santoku, Gyuto): Do not place the entire blade flat. Keep the blade tilted at about 15 degrees. When sharpening the back side, tilt the blade a little further upwards.

• Single-Bevel Blades (traditional Japanese knives, Deba, Yanagiba): Keep the slanted area ("Kiriha") placed entirely on the stone and sharpen by moving back and forth.