• Sharpening fixes any chips and wear on the blade by removing small amounts of metal from the edge of the blade to return its sharp edge. Depending on how often the knife is used, you should only need to sharpen once ever few weeks or less.
• Honing on the other hand, realigns the blade to ensure you are cutting with a straight edge and should be done ideally once a week or more to extend the longevity of your knives.

• Is the best way to sharpen a knife, a whetstone acts like sand allowing more blade movement and sheds the least amount of metal.
• Respects the shape of the blade, important for Japanese knives which have a tapered V-shaped edge. Whetstones which are freestanding allow you to use both hands to press the blade against the stone to determine the exact angle.
• Keeps your knife in top condition, and ensure it lasts for the longest possible time.
• Using a whetstone is a process. You’ll need to soak it in water for 10 minutes, then sharpen both sides (unless it is a single bevel), and then honing both sides of the blade can take 30 minutes.

• As it is much harder/inflexible than a stone, it sheds more metal when sharpening the blade. However, it is much less abrasive than a pull-through sharpener.
• Quick and convenient to use. No preparation is required.
• Use on Western knives, it is not recommended on Japanese knives which are typically made of harder steel and have a tapered V shape. The contact of a Japanese blade which is more brittle on a sharpening steel can cause it to chip.
• It is difficult to get the angle correct when using a steel. One hand is required to hold the handle of the steel, while the other hand holds the knife compared to a whetstone which allows you more control.

• Quicker to use than whetstones and more precise than sharpening steels.
• Sheds the most amount of metal, however, shortening the lifespan of the blade.
• Pulling a knife through the sharpening slot, grinds the blade to a pre-set shape. This makes it super sharp instantly and re-aligns the blade to its original shape. That’s why it is important to use a pull-through sharpener that is compatible with your knife. Using a pull-through sharpener within the same brand as your knives are your safest bet.
• For the most part, they cater to Western blades which have straight edges and a pointed tip. Not recommended to use on Japanese knives.

Whetstones have been developed to cater for the needs of enthusiastic cooks to professional chefs and are available in a wide range of abrasive grades:

• Coarse (#220-#400) for repairing chips and reshaping the blade
• Medium (#800-#1000) for regular edge maintenance
• Fine (#3000-#8000) for polishing and honing to a razor finish

• Considered to be a superior steel for kitchen knives due to the superior sharpness that can be obtained, edge retention, and ease of re-sharpening.
• They do however need to be cleaned, dried and oiled after use, to prevent rust.
• All carbon steel blades will patina (change colour, usually by darkening) over time and with use. Food items such as most fruits, vegetables and meats in particular will cause the formation of patina.
• Patina will over time help prevent the rusting of the carbon steel.

• Protect your investment by handwashing your blades with gentle dish soap.
• Don’t use soaps with citrus extracts or bleach; they can promote corrosion. Do not use scouring pads, steel, or gritty cleanser when cleaning the blades. Rinse and towel dry immediately.
• Let the knives air dry for a few minutes before returning them to storage. Never leave your knife sitting in a sink full of soapy water.

• After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, or sheath. Make sure they are stored in a dry, moisture-free place to avoid rusting or discolouration
• We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.
• Under no circumstances should a finely honed and highly polished blade comes into contact with other hard materials such as metals, ceramic or stone.

Preserve your knives from rust and oxidization, and preserve your wooden handles with camellia oil. It is also good protection for the blade but generally must be removed from the blade before cooking.

Wood is a living natural material and loves a little care. From time to time rub a few drops of oil onto the wooden handles of your knives. The wooden chopping boards should be cared for with oil too. With the special Swedish linseed oil, the wood keeps its original beauty and individual radiance.

• Please do not use the knife in a twisting motion.
• Select the correct knife for the task to ensure you will get the best cutting results and you are also easy on the blades
• Please use a soft plastic or wooden cutting board to protect the edge of the blade.
• Please don't heat or cool rapidly as it may change the structure of the steel.
• The handle colour may change slightly over time due to oils in the hand as well as the natural colour change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process.