Caring for carbon-steel knives: 5 habits that keep rust away
Carbon steel is razor sharp but prone to rust. Five simple habits keep your knife handsome and sharp for years.
Read moreSharpening sounds hard, but it is a skill you can pick up in a few sessions. What matters most is holding a steady angle, not pressing hard.
Choosing your first stone
If you buy only one, make it a #1000 water stone. It is coarse enough to restore an edge and fine enough to use straight away. Add a #3000 later to finish.
Setting up
- Soak the stone for 10–15 minutes until the bubbles stop.
- Set it on a damp cloth so it cannot slide.
- Keep a cup of water nearby to keep the surface wet.
Holding a 15° angle
Tilt the blade about 15° to the stone — roughly two coins stacked under the spine. Keep exactly that angle through every stroke.
Sharpening each side
- Push the blade from heel to tip, as if shaving a thin slice off the stone.
- Do 10–15 strokes, then check: when a burr (a tiny raised edge) runs the full length, you are done.
- Flip the knife and repeat.
- Lighten the pressure on the last strokes to remove the burr.
Testing sharpness
Try slicing a sheet of paper: a sharp edge cuts cleanly without tearing. A ripe tomato should part under the knife’s own weight.
How often
A daily knife wants honing on leather every 2–3 weeks and a full sharpening once or twice a year. Dao Rèn Việt knives come with free lifetime re-sharpening if you would rather not do it yourself.
