sharpening

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

 

Sharpening 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

Sharpening Double 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