Staff Answer
Aug 03, 2026 - 04:34 PM
With a 57 HRC rating, these knives will perform best if they're regularly honed with a steel rod. In a professional setting this means honing with each use. In a home kitchen honing once a week is generally sufficient. You can use a ceramic rod or pull-through sharpener every few months for optimal edge retention. We recommend professional sharpening or whetstone sharpening annually, although these knives can go longer depending on your usage and comfort level with sharpening techniques. Proper maintenance ensures long-lasting performance and precision cutting.
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