Sharpening
A sharp knife is a maintained knife.
The edge is where your knife meets the food.
Looking after that edge is one of the most important parts of owning a knife.
Sharpness isn't permanent
Every knife loses some of its edge through use.
That's normal.
Sharpening doesn't mean your knife has failed.
Sharpening is maintenance.
A properly maintained edge allows the knife to cut efficiently while preserving the blade's geometry.
The Kenrō approach
We recommend Japanese whetstones for maintaining our Japanese and other artisans knives.
Whetstone sharpening gives you control over the amount of steel removed and allows the edge to be maintained rather than aggressively reshaped.
When should you sharpen?
There isn't one correct schedule.
A professional chef using a knife every day may need to maintain the edge considerably more often than a home cook using the same knife a few times a week.
Instead, watch the knife.
It's probably time when:
- The knife no longer glides through food.
- You need noticeably more pressure.
- Cuts become less clean.
- The edge feels inconsistent.
- Your usual maintenance no longer restores performance.
Don't use a pull-through sharpener
For a fine Japanese blade, we don't recommend inexpensive pull-through sharpening systems.
They can remove material aggressively and alter the geometry of a carefully ground edge.
Likewise, don't assume that every honing steel is suitable for a Japanese knife.
A whetstone gives you considerably more control.
Maintain the Edge Between Sharpenings
A ceramic honing rod is a simple way to maintain the performance of your Kenrō between whetstone sharpenings.
Used with a light touch and a consistent angle, the fine ceramic surface helps refine and maintain the edge, allowing your knife to stay sharp for longer.
A ceramic rod is particularly suited to Japanese knives; avoid traditional steel honing rods, which can be too aggressive for hard, finely ground edges.
A honing rod is a maintenance tool, not a replacement for proper whetstone sharpening — when the edge has become genuinely dull or damaged, it's time to return to the stone.
New to sharpening?
Start slowly.
Sharpening is a skill.
You don't need to become a professional sharpener overnight.
Practice on an appropriate knife, learn to feel the stone and concentrate on consistency rather than speed.
If you're unsure about sharpening your knife, ask us first.
Professional sharpening
If you don't want to sharpen your knife yourself, professional sharpening is an excellent option.
A specialist can assess the edge, repair minor damage and maintain the knife's geometry.
Contact us to let you know where to take it.
Don't wait for a knife to become dull.
Maintain the edge.
Preserve the steel.
Keep the knife performing the way it was made to perform.