Knife Care & Sharpening
Simple Care. Better Cooking.
A few good habits help keep your Forged Blade knives looking their best and ready for your next meal. Wash by hand, dry thoroughly, protect the edge, and sharpen when needed.
Whether you’re preparing dinner or carving something fresh from the smoker, here’s how to get the most from your knives.
Wash by Hand. Dry Right Away.
Before your first use and after each use, wash your knife with warm water, mild dish soap, and a soft sponge or cloth. Carefully dry the blade and handle with a clean towel.
- Keep knives out of the dishwasher. Heat, detergent, and movement during the wash cycle can damage handles, finishes, and cutting edges.
- Never leave knives soaking. Prolonged contact with water can affect both the blade and handle.
- Use gentle cleaning tools. Steel wool, abrasive pads, and harsh cleaners can scratch or damage the finish.
- Clean promptly after food preparation. Avoid leaving food residue, salty liquids, or acidic juices on the blade.
Make sure the entire knife is dry before putting it away, including where the blade meets the handle.
Caring for Your Handles
Wood gives each knife its own character. Grain and color naturally vary, and the appearance may gradually change with use.
To help preserve your handle, avoid soaking, prolonged dampness, and direct heat. Don’t leave knives resting in a wet sink, wrapped in a damp towel, or beside a hot grill.
Handle materials and finishes differ between collections, so conditioning needs can vary. Before applying oil, wax, or another treatment, check the care instructions for your knife or contact our team for guidance.
If a handle becomes loose or develops a noticeable crack, stop using the knife and send us photos so we can help assess the issue.
Protect Your Cutting Edge
Use a wooden or knife-friendly soft material cutting board. Avoid cutting directly on glass, stone, ceramic plates, or metal surfaces.
Choose a knife suited to the task and use controlled cutting motions. Avoid twisting the blade sideways or using it to pry food apart.
Do not use a knife to cut through bones or frozen food unless that specific model is expressly designed for the task. A broad blade or cleaver shape does not automatically make a knife suitable for chopping bones.
Use a bench scraper to move chopped ingredients rather than dragging the cutting edge sideways across the board.
Store Clean, Dry & Protected
Give each knife a secure place where its edge won’t knock against other utensils.
Suitable options include:
- A properly fitting sheath or wooden saya.
- A knife block or drawer insert designed to separate the blades.
- A secure magnetic knife holder.
- A knife roll with individual compartments and appropriate edge protection.
Only place completely dry knives into sheaths, sayas, or rolls. Avoid storing knives loose in a drawer, and keep them out of children’s reach.
Honing & Sharpening: What’s the Difference?
Honing maintains the edge between sharpenings. A suitable honing rod can help realign an edge that has rolled slightly during use.
Sharpening restores a worn edge. It removes a small amount of steel to create a fresh cutting edge.
Honing does not repair chips or replace sharpening when the edge has become worn. Some ceramic and diamond rods also remove steel, so the type of tool matters.
Use tools suited to your knife’s steel and edge geometry. If you’re unsure which rod or sharpener to choose, tell us which collection you own.
When Should You Sharpen?
Sharpen according to performance rather than a fixed calendar.
Your knife may need attention when it starts slipping on tomato skins, crushing delicate ingredients, or requiring noticeably more effort to cut. If appropriate honing no longer improves performance, it’s time to sharpen.
How often that happens depends on how much you cook, what you cut, your cutting board, and how you maintain the edge.
Choosing a Sharpening Method
A whetstone offers control over the sharpening process when used with the correct technique.
Our Dual-Sided 1000/6000 Grit Whetstone combines a 1000-grit side for sharpening with a finer 6000-grit side for refining the edge.
When sharpening at home:
- Follow the preparation and care instructions supplied with your stone.
- Work on a stable surface with the stone secured against movement.
- Use the recommended sharpening angle for your specific knife.
- Maintain a consistent angle and use controlled strokes.
- Carefully wash and dry the knife afterward to remove sharpening residue.
Before using a pull-through or electric sharpener, confirm that it is suitable for your knife’s angle and blade type.
If you’re new to sharpening, an experienced professional familiar with your type of knife is another option.
Questions About Your Knife?
Need help choosing a sharpening tool, caring for a handle, or understanding a change in your blade’s appearance? Email support@theforgedblade.com.
Include your knife model or collection, a short description of your question, and clear photos if there’s a specific issue. We’ll help you find the right next step.
