Knife Care and Maintenance Tips

Great! You have a wonderful, high quality knife and are wondering how to give it the care it deserves. We've got you covered.

Carbon Steel - Cleaning Off Rust

Rust on a carbon steel knife is an unavoidable natural phenomenon. Especially a brand-new knife rusts easily. Take good care of your knife to enjoy it for years to come.

Caring for your knife to minimize rust

Please wet the knife blade, apply a powder cleanser, wet the wine cork with water and use it to tightly rub the powder cleanser on the blade surface. Continue on both sides of the blade until clean.After rinsing the blade with water, please wipe the knife with a towel until completely dry. Also, always rinse and dry your knife immediately after use (particularly when cutting acidic food). Cleaning your knife regularly using this method will prevent the blade from rusting.Caring for professional chef knives to minimize rust is done in the same way.

Stainless Steel

Stainless steel knives rust less, but rust can still occur (particularly when acids are present on the blade from cutting acidic foods). If this happens to your stainless steel knife, please clean in the same way, using the method described above.

Sharpening Western Knives

Unlike Japanese knives, Western knives are double-edged and need to be sharpened on both sides of the blade.

This applies to all KIYA's double-edged Western style knives in the following series: 49 Layers Damascus, No. 25, No. 160, No. 170, and No. 333.

Be very careful! We are not responsible for any injuries or damage as a result of the advice given on this page. Follow the instructions at your own risk.

Western Knife Sharpening - Step 1

Soak the whetstone in water. Spread a wet cloth, and lay the whetstone on it. Next, place the knife blade aslant at an angle of 50° on the whetstone. Keep the blade at a constant angle, both vertically and horizontally. To hold the blade at the correct angle for sharpening, put 3 coins underneath the blade (see picture). Please change to 2 or 4 coins, depending on the condition of the kitchen knife. Do not press too hard on the blade with your finger tips.

Western Knife Sharpening - Step 3

Sharpening the blade will be done in 4 sections. Do not sharpen whole blade at the same time. Mentally divide the blade in 4 partitions and sharpen each partition by sliding the blade down on whetstone, from the tip to the handle, or vice versa.

Western Knife Sharpening - Step 2

When sharpening the leading edge of a kitchen knife, hold it as in the picture above. Place three fingertips of left hand on blade, without pressing too hard and sharpen rhythmically until metal burr at the cutting edge feels rough to fingertips. Then slide the blade to the next partition and continue to sharpen the rest of the blade.

Western Knife Sharpening - Step 4

Sharpen the back side of the blade (trailing edge) with less force than the front side (leading edge). After you finish sharpening the leading edge, hold the knife as shown in the picture to sharpen the trailing edge in 4 partitions as well. Sharpen until the metal burr on the edge feels rough to the fingertips. Hold the blade at a constant angle with 2 coins between the blade and the whetstone. (The blade should be a bit lower than when sharpening the leading edge.)

Western Knife Sharpening - Step 5

Finish your blade by using the wooden stand of the whetstone. Place the knife edge on the bottom of the wooden stand and pull the knife towards you to remove the metal burr. Finally, wash the kitchen knife with water and carefully wipe the blade dry with cloth. Your knife is now sharp and ready to use!

Sharpening Japanese Knives

KIYA's Japanese single-edged knives from the series DEBA, SHOBU, UMEJI, USUBA, Honkasumi should be sharpened with the following method.

Be very careful! We are not responsible for any injuries or damage as a result of the advice given on this page. Follow the instructions at your own risk.

Japanese Knife Sharpening - Step 1

Soak the whetstone in water. Spread a wet cloth, and lay the whetstone on it. Place the blade aslant at an angle of 45° on whetstone. Hold the cutting edge of the blade's front side on the whetstone and raise up the back slightly as shown in the picture.

Japanese Knife Sharpening - Step 2

Sharpening the blade will be done in 4 sections. Do not sharpen whole blade at the same time. Mentally divide the blade in 4 partitions and sharpen each partition by sliding the blade down on whetstone, from the tip to the handle, or vice versa.

Japanese Knife Sharpening - Step 3

When sharpening the leading edge of a kitchen knife, hold it as in the picture above. Place three fingertips of left hand on blade, without pressing too hard and sharpen rhythmically until metal burr at the cutting edge feels rough to fingertips. Then slide the blade to the next partition and continue to sharpen the rest of the blade.

Japanese Knife Sharpening - Step 4

Next, sharpen the back side of the blade. Hold the knife like as shown in the picture, by keeping the back side very tightly and level on whetstone. Sharpen the blade in 4 sections, similar to the front side of the blade, but with less force. Sharpen until the metal burr on the front side feels rough to the fingertips.>

Japanese Knife Sharpening - Step 5

Finish your blade by using the wooden stand of the whetstone. Place the knife edge on the bottom of the wooden stand and pull the knife towards you to remove the metal burr. Finally, wash the kitchen knife with water and carefully wipe the blade dry with cloth. Your knife is now sharp and ready to use!

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