Number one knife tip is to keep it sharp. Not only does it work better but it's safer since you don't need to bear down on the blade.
Store the knife properly so that it doesn't get dinged edges. Use a knife block, or knife blade guard.
If your knife seems dull, the best way to sharpen it easily is by using your Kitcheekat compact sharpener. Your Kitcheekat sharpener uses two ceramic disks that ensure a fixed angle for grinding. Simply place the V-shape of the backside of the sharpener against your countertop's edge. Hold the knife's wooden handle, just as you would for food preparation, in a regular grip. Place the heel of the blade into the sharpener notch labeled "fine", pull gently toward yourself, allowing the length of the blade to contact the sharpening slot from heel all the way to tip of the blade. Draw the blade through the sharpener in this manner, a couple of times. We recommend no more than 4-5 passes thru the sharpener, your knife is like new again, and ultra-sharp!
The "coarse" sharpener notch should be used sparingly; it remove nicks, and bent metal on the edge of the blade by honing off small shavings of metal during each pass using just the right angle to redefine the blade's edge. Follow the same instructions for "fine" sharpening. The "fine" setting does not remove so much metal from the blade, the "fine" setting returns the proper polished angle to your blade's edge. You can use the "fine" setting as often as your style of cooking requires.
We do not recommend placing your Kitcheekat Chef knife in the dishwasher. While the Kitcheekat Chef's knife is dishwasher safe, the dishwasher will damage it, dinging the blade and fraying the wood handle under harsh detergents and mechanical washings.
1. Place the knife sharpener on a flat, stable surface. For best results Sharpener should be positioned on the edge of the countertop using the V-Notch on the bottom to straddle the counter edge. This will insure that you do not inadvertently cut the countertop during sharpening.
2. Grasp the knife sharpener handle with one hand and insert the knife blade in the appropriate sharpening slot:
Coarse for Use Only Minimally –This is the slot farthest from the handle grip surface, and is dark black color. Begin with this stage ONLY IF your knife is extremely dull or damaged. Follow the sharpening procedure in step 3. Complete the process by placing the knife in the fine honing slot and repeat step 3.
Fine Honing for Weekly or Daily Use – If your knife is already sharp and you want to maintain that edge, use the fine-honing slot for touch-up sharpening. This is the slot closest to the hand grip base, and is a lighter, white color. Follow the procedure in step 3.
3. Sharpening Procedure: Pressing down with moderate pressure, slowly draw the blade through the slot keeping the knife level. If the blade has a sharp curved tip, lift up on the knife handle slightly as the curved portion of the blade is drawn through the guides. Repeat procedure three to four times or until knife is razor sharp. Note: When sharpening certain types of knives you may notice small metal filings being removed. This is normal.
4. Before using the knife to slice food, always wipe the knife blade with a cloth to remove any metal filings that may remain from the sharpening process.