Sharpening knives is an abrasive process that involves removing metal to create a sharp edge. Some methods are really quite aggressive and most off the shelf sharpeners people use at home do more harm than good. The Chef Sharp technique on the other hand is delicate and subtle with every step of our sharpening process carried out by our experienced hands working on industry leading equipment. Our sharpening process takes a little longer, but it is worth it and your knives will be returned sharper than the day your bought them and with as little metal removed as possible. Working in this way is best for the knife and extends its lifespan dramatically. It also gives us immense pride in our craft as we continually strive to improve the service we provide our customers and the faith they put in us and our service.

The frequency of sharpening depends on your usage and the quality of your knives. As a general guideline, home cooks should consider getting their knives professionally sharpened every 6 to 12 months. If you use your knives extensively, you may need more frequent maintenance.

A sharp, fit for purpose knife requires very little effort or pressure to use. It makes clean precise cuts and instantly "bites" into whatever it is you are cutting or slicing. This is a safe knife.

A dull or blunt knife will require more effort and pressure when trying to cut or slice. It will pull at food rather than effortlessley cutting through it and you will often find yourself hacking or sawing at ingredients rather than slicing cleanly through them.

A blunt knife requires more effort and pressure to use and this will result in the knife slipping. This is when accidents happen and this is why a blunt knife is a dangerous knife.

• Always hand wash your knives with mild detergent and dry them immediately after use.
  
• Use a soft cutting board to avoid unnecessary wear on the blade. Wood is best!
  
• Store your knives in a knife block or magnetic strip to prevent them from coming into contact with other utensils.
  
• Avoid cutting frozen foods or hard bones, as this can damage the blade.
  
• Regularly hone your knives with a honing rod to maintain their edge between sharpenings. Or, if you're up for something a bit more adventurous, invest in a couple of wetstones. once you get the hang of it, a few minutes each week will maintain a sharp edge for quite some time.

Yes, sharpening and honing are different processes. Sharpening involves removing metal to create a new edge, while honing involves maintaining the existing edge. Both are important for knife maintenance.

We sharpen and hone your knives and will send them back to you very sharp indeed. As you use them, you can help maintain the edge with regular honing.