Avoid cutting on hard surfaces such as stone, metal or glass.
It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
Maintain the knife's cutting edge by regularly using a honing steel. Always hand wash and dry right away. Never leave them sitting in water for extended periods. They can rust and the pakkawood can swell.
Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
The honing steel straightens the edge. It does not sharpen. The diamond steel should be used approximately once a month or when your knives don’t feel sharp after using the honing steel. The diamond steel has powdered diamond dust to remove a small amount of metal to get your edge back. If the diamond steel and honing steel doesn’t work its time to use a V sharpener. The V sharpener will strip off the old edge and put on a new one.
This is one of the greatest knives I have every used! I am a professional chef who uses a knife in a for a solid 3 hours every day and this is my knife of choice. This knife is far superior to anything I have used.