Sharpening removes metal from the cutting edge.

Obviously, metal doesn't "grow back," so the minimum amount of metal must be removed to achieve the best possible edge.

Improper sharpening can distort the cutting edge and cause uneven contact with the cutting board when you cut your ingredient. This means extra effort or force is needed to make sure the ingredient are cut through.

Improper sharpening with motorized sharpeners can overheat the metal and lead to a loss of edge retention, meaning your knife won't stay sharp for as long.

- That's why professional sharpening gives your knives a lasting edge, a correct blade geometry, and ultimately prolonging the life of your knife.

1. Do not cut hard foods such as lobster shells, Parmesan wheels, etc. Anything that could break your teeth if you bite it will damage your knife's edge.

2. Do not cut frozen foods.

3. Avoid putting it in the dishwasher and always clean your knives by hand with a microfiber or dish cloth and mild soap.

4. Always cut in a perpendicular orientation on the board. Avoid scraping and twisting movements that put stress on the edge. If you must, use the back of the knife, and not the cutting edge.

5. Avoid plastic, bamboo, ceramic or metal cutting board. Plastic canbecome unsanitaty, and bamboo, ceramic, and metal are too hard on the knife’s edge.

I suggest using a a wooden cutting board surface such as the ones foffered by Humble Artisan, some of which feature vertical vs. horizontal fibres, which I recommend.

I also recommend using Japanese cutting board made with a softer wood or rubber, which you can purchase from Parker Asahi or Hasegawa.

Sharpening a knife is the process of removing metal from a dull blade's edge using abrasives like whetstones to grind away worn material.

This creates a new, finely angled, and microscopically serrated cutting edge, restoring the knife’s ability to cut efficiently and safely by recreating the V-shaped bevel that forms the apex

Honing a knife is a maintenance process that realigns the microscopic, bent edge of the blade back into a straight line, making it sharper and improving cutting performance without removing a significant amount of metal.

Knives with a hardness rating of 60 HRC or higher should be honed using a ceramic rod, as contact with a metal or diamond rod can damage the edge.

Yes, If you bring in 10 or more knives on the same visit, you’ll get a 10% discount. 

Please note that the time required for sharpening remains the same.