Sharpening Your Knife
Sharpening your Knife
All the knives we sell come with a lifetime guarantee on materials and workmanship, as well as lifetime sharpening service. Your knife arrived to you sharp, I would like to give you some tips on keeping it sharp. I sharpen our kitchen knives in the shop about once a year. Shop sharpening starts with a low speed water wheel and then I move to three progressive grit Arkansas oilstones and finish on two very fine Japanese waterstones. I don’t expect you have these in your shop. For ease of use, I suggest a combination Japanese Waterstone of 200 grit on one side and 1,000 grit on the other. You can buy one on Amazon, a local Japanese hardware store or a knife store (or Sur La Table). If you take care of your knives, the 1,000 grit should be the side you use the most. The 200 grit shouldn’t be used very often as it is very aggressive, only if you let your knives go very dull. Going through the process of sharpening with a Waterstone would take up a large amount of space. I suggest you look for one of the excellent tutorial videos on YouTube, I can’t improve on these. Here is a simple one to start:
https://www.youtube.com/watch?v=gRzQtagagi8
One last note, a 200/1000 grit Waterstone typically must be soaked prior to use, make sure you do this according to the instructions that came with the stone.
Peter Milner, Annie’s Kitchen
petertmilner@outlook.com