How to sharpen a knife on a whetstone: a step-by-step guide for beginners
A beginner’s guide to whetstone sharpening: choosing a stone, holding a 15° angle, sharpening both sides and testing the edge.
Read moreCarbon steels such as Aogami or leaf-spring steel take a superb edge, in return for a little care. These five habits keep a knife in service for decades.
1. Dry it straight after use
Ten minutes of water on the blade is enough for carbon steel to start rusting. Never leave a knife in the sink. Wash by hand and dry it immediately with a cloth.
2. Never use the dishwasher
Heat, salt and detergent corrode the steel and crack the wooden handle.
3. Let a patina form
Carbon steel turns a grey-blue after the first few uses. That is a protective patina, not rust — let it develop.
4. Oil lightly for storage
If the knife will sit unused for more than a week, wipe a very thin film of food-grade mineral oil on the blade.
5. Use a wood or bamboo board
Glass, stone and hard plastic boards dull an edge faster than anything. End-grain wood is the best choice.
