KNIFE CARE
Japanese knife care and sharpening
This hub collects the shop's five care guides: how to sharpen a Japanese knife, sharpening freehand on a whetstone, choosing a whetstone grit, dealing with rust and patina, and why an edge chips or goes dull. Each guide is written from the shop floor.
Japanese Knife Sharpening & Care
Everything you need to keep a Japanese kitchen knife sharp: how to sharpen on a whetstone, which grit to buy, rust and patina care, and how to fix a chipped ...
How to Sharpen a Japanese Knife on a Whetstone
A freehand whetstone walkthrough: angle, pressure, raising and removing the burr, and the stones we stock to do it well.
Which Whetstone & Grit Should I Buy?
Choosing your first sharpening stone: what 400, 1000, and 3000-plus grits do, and the in-stock Naniwa Chosera ladder and bundles we recommend.
Rust, Patina & Knife Care
How to prevent rust, why a patina is normal on carbon steel, and the mineral oil and polishing paste we stock for routine care.
Why Did My Knife Chip or Dull, and How to Fix It
What causes chips and rapid dulling on Japanese knives, and how to grind out a chip and restore the edge on a whetstone.
