SHARPENING YOUR DALSTRONG KNIFE

Regular honing & sharpening of your Dalstrong knife is important in order to maximize it's life & performance.

Picture from @fredercoramos on Instagram

Knives dull based on a variety of factors, including the steel they are composed of, cutting technique, cutting surface, items being cut and of course frequency of use.

Like all knives, steel must be honed regularly to remove the burr (the burr is what occurs when the steel of the edge starts to fold over on its self over time), and sharpened sporadically to return the edge to normal.  Honing and sharpening are two different practices, with honing done more frequently (in some cases every day in professional kitchens).  Honing re-aligns the blade edge, while sharpening actually removes steel to form a new edge.

HONING

The Gladiator Series uses high-carbon steel which holds an edge longer than cheaper, softer steels. Use a steel honing rod, and follow the below instructions.
The Shogun Series is crafted with ultra-premium AUS-10V steel, and are hand finished to a very acute angle. It's not recommended to hone too often, but if you feel you must hone your Shogun knife, use a medium-fine ceramic honing rod, around #1200 grit, and follow the below instructions.
  1. Holding the handle of the honing steel, rest it's tip straight down on a countertop, or other flat work surface.
  2. Hold the knife in your dominant hand, with the sharp edge of the blade touching the steel. 
  3. It's best to position the blade at an approximate 20-degree angle to the steel. To get the proper angle to the steel. Helpful hint: To get this angle, first hold the knife at a 90-degree angle, parallel to the counter or work space. Then, rotate the knife so that it halves that imaginary 90-degree angle- that's 45. Then, half the angle once more, and move it in a little more to get the proper Gladiator Series angle. 
  4. Start with the heel of the knife, and draw the blade downward along the steel toward the counter, maintaining light pressure. Ensure to pull the handle back toward you, so you make contact with the entire length of the blade's edge.
  5. Repeat, alternating sides. 

SERRATED KNIVES

It is important to choose a sharpening rod whose diameter matches the serrations of the knife. For Dalstrong knives, a rod of 8mm is ideal for the serrations on the blades.

  1. Begin by sharpening the knife by laying the sharpening rod in the serrations, tooth after tooth and moving it up and down.
  2. Make sure you hit the full length of the serration. You may have to hold the sharpening rod slightly at an angle.

It's advisable to lay the knife flat on the edge of a table, this way you avoid accidents and it will be easier to obtain a constant sharpening result.

SHARPENING

In terms of sharpening, whetstones are the BEST way, although they require a little skill, but scary sharp edges are easily attainable. Using a whetstone is more likely to ensure the edge has proper geometry.
We recommend a medium grit (#1000) sharpening stone & a fine grit (#6000) finishing stone. 

Picture from @chef_gareth_wharton on Instagram

Below is a basic explanation on using a whetstone. 

1. Submerge the whetstone in water for 5-10 minutes, or until you notice there are no longer air bubbles appearing. Then the stone has absorbed the optimum amount of water. Continue to apply water whilst sharpening. The water combines with small particles released from the stone to form an abrasive substance, which allows the sharpening to take place. 

2. Place the stone on a slip-resistant base, such as a towel. Start by using the coarse grit of the stone (#1000 grit)

3. Move the blade back and forth (away from, and towards the body) at an angle of approx. 10-15 degrees across the entire stone. Use a light pressure. 

4. Start at the tip of the blade, pull the blade over the stone through to the middle and down towards the base. After a short time, a fine edge will have developed.

5. Repeat with the other side of the blade, and repeat as many times as necessary. 

6. To finish, pull the blade twice at a angle to the cutting edge to remove the last burrs. Your blade should now be sharp! 

7. Rinse off the stone and clean of grinding residue. Rinse of your knives carefully in hot water and pat dry!

    Check out a video from our friend Ryky Tran of Burrfection, who displays the entire method: 

    https://www.youtube.com/watch?v=-jb15caDe1U

    Professional Knife Sharpening Service & Electric Sharpeners

    Electric sharpeners may also be used, although not preferred. We suggest ensuring the sharpener uses ceramic or diamond coated cutting wheels, and can sharpen blades designed with a steep cutting angle. 
    If you are not inclined to try or use whetstones, it is advisable to take your knives in to a professional now and again if you prefer an expert to handle it and not to bother with whetstones or sharpeners.