- Keep away from the dishwasher and handwash only ..the corrosive chemical and high temp ruins the metal to a point where they just cannot be rescued anymore.
- Buy a decent brand of a knife ,does not have to be a ken onion shun or a hand made thing but a victorinox is a good starting point or a similar by FDick .
- Learn how to sharpen the blades . Remember also that the knife is meant to cut vegetables and tomatoes and so on not shave your arm – that’s just vanity/ sharpening snobbiness.+ You need sharpening stones which are 6000 grit or similar..and they are not cheap. There is a blog post here which tells you how to do this.
- You also need a good stone not one of the pull through gadgets which they sell everywhere .They really ruin your blade not as much as the dishwasher but still not good practice. Get a 400/1000 stone . That’s enough for a normal person. I’ve got a dozen or more between 120- 12000 grits and several diamond ones too
- The angle between the stone and the blade is important and some companies sell decent angle guides,which could be a worthwhile investment after the bomb you will send on the stone/s . I use only water or a little soap water to do the stones .the other blog post has videos on this.
- Or if you are in Sydney you can contact me on firstname.lastname@example.org to make a time for this .
May you live in interesting times with your knife journey. Be safe and don’t drop the knife on your foot, that can hurt. If it’s falling let ita , better than cut yourself and slowly bleed to death.