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1

Prepare the whetstone. Some whetstones need to be soaked in water, others just need water sprinkled on them. Place the whetstone on a wet cloth or stand to prevent it from moving.

2

Face the knife blade toward yourself, position at 45 degrees to the whetstone, place your fingers on the knife, lift the back (spine) of the knife, and maintain a 15-degree angle with the whetstone.

3

While maintaining the 15-degree angle, when the blade faces you, apply slight pressure when pushing and release pressure when pulling, moving your fingers and sharpening to the blade tip.

4

When you feel a burr with your fingertip, one side is complete.

5

Now switch hands, turn the blade away from you and sharpen the other side. This time, release pressure when pushing and apply slight pressure when pulling.

6

When you feel a burr with your fingertip as before, sharpening is complete.

7

Finally, remove the burr from both sides with newspaper, and wipe off moisture thoroughly.

1

After use, wash with a soft sponge and neutral kitchen detergent, rinse well with water, wipe off moisture and dry before storing.

2

Especially for steel, leaving salt or acid-containing dirt or storing in humid places for long periods can cause rust. After cutting pickles or lemons, wash off dirt promptly.

3

Sharpen at least 2-3 times per year to maintain good sharpness. However, serrated knives like slicers cannot be resharpened due to their structure.

4

If rust occurs, wash with cleanser on a sponge or resharpen with a whetstone. Hard scrubbers like steel wool may cause scratches.

5

Especially steel knives rust easily, so after use, wash, dry, and finally apply camellia oil or blade oil (vegetable-based oil) to prevent rust.

6

Do not put in microwave or dishwasher. (Some all-stainless knives that are dishwasher-safe are exceptions.)