Caring for your Kin Knife
General knife care
Kin Knives should never be sharpened with a butchers steel or a pull through sharpener as they are too abrasive and will damage the blade. We recommend a varity of ceramic sharpening tools or water oil or diamond stones.
Important
- Never place in a dishwasher.
- Never cut bones or frozen food.
- Keep away from children.
- Never sharpen on a butchers steel or a pull through sharpener.
- Never use as a chopper/cleaver.
- Always use a wooden board.
- Ideally store in a specific knife drawer.
- Always sharpen on a flat stone/benchsteel or ceramic stone.
Sharpening your knife
All sharpening products are available to purchase via the accessories section of the website.
Double Bevel Knives
1) Start with the tip of the blade at the front of the stone at an angle of 15°
2) Then push the knife forwards and at the same time move the knife across the stone as well.
3) Only light presser is needed, the knife is basically being wiped across the stone. This movement will result in the blade near the handle arriving at the end of the stone.
4) The process is then reversed. The knife is turned over and pulled towards oneself.
5) As the knife is drawn in the blade is also being moved across the stone.
6) The procedure is complete when the tip arrives at the back of the stone.
7) The procedure is repeated until the knife is kin sharp.
Single Bevel Knives
1) Single beveled knives are sharpened with the flat side on the stone
2) By applying gentle pressure the blade is moved up the stone and simultaneously across the stone.
3) The blade will then end up at the end of the stone with the whole blade having been honed.
4) The process is then reversed, the angle of the knife is altered as it draws to oneself.
5) Make sure the blade is kept flat on the stone at all times.
6) The procedure is complete when the tip of the blade arrives back at the front of the stone.
7) Finlay the knife is turned over and the beveled edge is very lightly drawn over the stone to remove any burr.
8) This is the only time that the beveled side of the knife is touched
How to use a Ceramic Benchsteel (Double bevel Only)
1) Start with the tip of the blade at the front of the benchsteel at an angle of 15°
2) Then push the knife forwards and at the same time move the knife across the benchsteel as well
3) Only light pressure is needed, the knife is basically being wiped across the benchsteel.
4) This movement will result in the blade near the handle arriving at the end of the benchsteel.
5) The process is then reversed. The knife is turned over and pulled towards oneself
6) As the knife is drawn in teh blade is also being moved across the benchsteel.
7) The procedure is complete when the tip arrives at the back of the benchsteel.
8) The procedure is repeated until the knife is sharp. The benchsteel is used dry
How to use the Ceramic Cone(Double bevel Only)
1) Start with the back of the knife at the top of the cone making sure that the blade is kept vertical at all times.
2) The knife is then moved down and drawn towards you applying gentle sideways and downward pressure.
3) It is as though you are trying to cut the side of the cone off.
4) The procedure finishes with the tip of the knife being at the bottom of the cone, thus ensuring equal coverage of the cutting edge.
5) The procedure is then repeated with the other side of the knife on the other side of the cone.
6) It is best to steady the cone by holding the tip of the cone with your thumb and forefinger.
7) Normally four or five wipes to each side of the knife will restore the edge.
8) The code is used dry but when it becomes discolored with metal dust it can be washed under a hot tap.
9) Always remember the knife must be kept vertical at all times.