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Japanese Knife Care & Buying Guides

What Whetstone Grit Do You Need for Kitchen Knives?

Illustration of three whetstones, a kitchen knife, a water bowl and a folded cloth on a wooden workbench

Learn when 1000 grit can be enough, what coarse and finishing stones do, and why preparation depends on the exact whetstone.

Posted in Knife care, Knife sharpening, Whetstones

Japanese Knife Care: Cleaning, Oiling, Sharpening and Storage

Shun Classic 8-inch chef’s knife with a patterned blade and dark handle

Answers to common Japanese knife-care questions: when to oil, which oil to choose, how often to sharpen, and how to protect the blade between meals.

Posted in Carbon steel, Japanese knife care, Kitchen knife maintenance, Knife sharpening