Sharpening

Combine two things: honing between uses (realigns the edge) and periodic sharpening on a whetstone (actually removes metal to restore the edge). A home cook using the knife daily needs a full sharpen every 2-3 months.

No. Pull-through sharpeners are made for soft Western steels, they remove too much metal, create the wrong edge angle, and can chip the hard thin edges of Japanese knives. Use a whetstone instead.

Most double-bevel Japanese knives sharpen at 15 degrees per side (30 degrees total). Western-style chef knives are around 20 degrees. Keep it consistent through the stroke, consistency matters more than the exact degree.

Yes. We run an Introduction to Knife Sharpening class at our Perth workshop, taught by our sharpening team. You'll learn the fundamentals of whetstone sharpening on your own knives, angle, pressure, stone selection, and finishing. Small group sizes mean one-on-one time.

Not necessarily, but we do offer in-store sharpening at our Perth retail store if you're in Western Australia. For everyone else, learning to sharpen at home with a whetstone is more cost-effective in the long run and better for the knife.

A combination 1000/3000-grit stone covers both sharpening and refinement in one, our beginner-friendly whetstones collection covers the forgiving soaking stones most new sharpeners should start with.