CLEANINGIt is important to always clean your knife by hand with dish soap and warm water to make sure the blade stays intact and sharp. Repeated washing in a dishwasher or leaving your knife in the sink can, over time, damage the tip of the knife and dull the edge much quicker than regular use. It is important to remember stain resistant steels can become discolored when left sitting in water for extended amounts of time, so make sure to dry your knives immediately and thoroughly after each washing. Always clean your knife block by hand with mild dish soap, warm water and a cleaning cloth. Although our knive blocks are crafted from incredibly stable wood, it is important to remember to dry your knife block immediately and thoroughly after washing to ensure there is no warping. Periodically apply a fresh coat of food safe mineral oil or butchery block conditioner with a clean cloth. Wipe away any excess oil or wax.

WARNING: Do not clean your knife in a dishwasher. The abrasive cleaners and high heat can damage the knife.

POLISHINGIf your knife ever builds rust or corrosion it can be removed by polishing the blade. First clean your knife with a mild soap and a cloth. Then apply a rust removing solution to the blade and wrap the blade in a cloth that has been soaked in a knife blade oil like foodsafe white mineral oil. Leave the knife wrapped in the cloth for a couple of hours so the solution can penetrate any rust or corrosion. Remove the cloth and use an abrasive cloth or steel wool to scrub away any rust being careful not to scratch the clear parts of the blade or dull the edge of the knife. Once the rust or corrosion has been removed hand wash the knife with warm water and a mild soap and dry immediately.

STORAGEIt is important to store your knives properly to ensure the long life of the blades. Once your knives are properly washed and dried after use, they should be kept in the wooden knife block, knife sheath or on magnetic knife bar to protect their sharp edges. Placing wet knives directly into the wooden block can  cause warping, discoloration of the wood, and rusted blades over time.

HONINGHoning is different from sharpening because it does not remove metal from the knife in order to form an edge, but instead realigns the edge so it can function at its maximum sharpness. A knife’s edge consists of microscopic “teeth” that give the edge its sharpness and honing is the process of straightening the “teeth” that have become bent or curled during use. A honing rod made of steel or ceramic can be run against the full knife edge according to the angle it has been sharpened to which will realign the steel “teeth” and restore the knife’s working edge.

Here is a link to a video of Michelin starred Chef Thomas Keller explaining how to properly hone a knife:

SHARPENING


WHY A SHARP KNIFE IS IMPORTANT
A sharp knife is safer to use than a dull knife. Once a knife becomes dull the edge will fail to easily penetrate the item being cut and may slip away from the surface which can cause you to accidentally cut yourself. More force is also needed to cut through something with a dull knife which can also cause a dangerous accident if the knife slips away from the surface in an unintended direction. This is the reason you should only use knives that have been properly sharpened. A knife can be sharpened through various means like using a pull through sharpener or manually sharpening the edge with a whetstone. The knife’s sharpness can be maintained longer with a honing steel which is a tool that keeps the edge aligned.

For more details and step-by-step instructions, click the button to access Cangshan's Sharpening Guide below:

REFINING


MAKING A SHARPER KNIFE
A strop loaded with a fine grit compound can be used to both sharpen and realign a blade, a combination known as refining. Any damaged microscopic “teeth” along the edge will be straightened or removed by the strop which refines the edge to an incredible sharpness.

For more details and step-by-step instructions, click the button to access Cangshan's Refining Guide below: