Honing versus sharpening
In order to maximize the life of the blade, regular honing with a Shun steel will be necessary. Sharpening is the act of taking metal off the blade in order to improve the sharpness, this should only need to be done occasionally depending on how often you use and how you care for your knives. However, weekly honing is wise and will extend the time between sharpening significantly. Honing is the process of realigning the blade's edge to ensure it remains sharp.
Simply hold your honing steel vertically, placing the tip of your steel on your chopping board. Starting at the heel and at the top of the steel, draw the knife down the steel, running from the knife heel to the tip. Repeat this at the top of the steel with your knifeand run your knife in downward motions at about a 16° angle. making sure to do alternate sides for a double-beveled blade and to hone the full length of the blade. Simply wash with warm water and dry thoroughly after honing.
Kai Shun Honing
When the time comes to sharpen these premium blades, we recommend using a whetstone, the Kai electric sharpener (specifically designed to sharpen Shun’s 16° blade angle), or sending the knives to a professional sharpener.
