Frequently Asked Questions About Accessories
What does knife care involve?
Clean and dry by hand, cut on natural wood, sharpen regularly on a whetstone, and occasionally oil carbon steel with mineral oil.
How often do I need to sharpen my knife?
That depends on usage. One sign is when the blade no longer cleanly slices a tomato. Regular touch-ups on a 1000-grit stone will keep it in shape.
Which oil for blade and handle?
Mineral oil. It protects carbon steel blades from corrosion and conditions wooden handles. Rust-resistant blades do not require oil.
What is the difference between a sharpening stone and a honing steel?
A sharpening stone removes fine material and restores a true edge. We do not recommend a classic honing steel for Japanese knives as it can damage the hard blade.
Can I learn how to sharpen it, or have it sharpened?
Both. In the sharpening workshop (1.5 hours), you'll learn how to resharpen on Japanese water stones yourself. Or you can use the service: we resharpen ISSHO TABERU knives free of charge, and other brands for CHF 1.50 per centimeter of blade length.
