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Knife Sharpening

Honing Your Knife v.s. Sharpening Your Knife

January 18, 2022 3 min read

How to Repair a Chipped Japanese Kitchen Knife

November 30, 2021 5 min read

How to Fix a Bent Kitchen Knife

November 19, 2021 4 min read

How to Thin Your Japanese Kitchen Knives on Whetstones (And Why You Should!)

September 24, 2021 3 min read

How to Sharpen Single Bevel Knives with Whetstones

September 09, 2021 5 min read

How to Sharpen Kitchen Knives with Japanese Whetstones

May 28, 2021 8 min read

Fresh Pacific Natural Sharpening Stones: Every Sharpening Nerd's Dream

March 31, 2021 2 min read

How to Clean Your Ceramic Honing Rod

January 26, 2021 2 min read

How to Fix Your Broken Knife Tip

September 18, 2020 3 min read

Advanced Knife Sharpening: Thinning Your Blade, and the 'Taste of Sharp'

May 07, 2020 4 min read

The Knifewear gear guide to Knife Sharpening

May 07, 2020 4 min read

The Nagura Stone, Every Knife-Sharpener's Secret Weapon

April 15, 2020 2 min read

Recent Articles

We Made Beer with Honey! Collab with Highline Brewing & ABC Bees
May 11, 2022
Knifewear's Top 5 Nakiri Knives of 2022
May 10, 2022
Knifewear Toronto Pop-up, June
May 10, 2022
How to Choose a Charcoal Yakitori Grill: Konro v.s. Akachan v.s. Una
May 03, 2022
Knifewear Garage Sale is Back Again, May 16-23
April 28, 2022
The Tadafusa Hocho-Kobo - The Best Beginner Japanese Knife Set
April 26, 2022
Sharp Knives Rock Ep. 11: The Spring Garage Sale
April 25, 2022
The Chuka Bocho: A Surprising Option for Best Chef Knife in the Kitchen
April 20, 2022
Sujihiki vs. Yanagiba: What's the Difference?
April 13, 2022
How to Store Your Japanese Kitchen Knives Safely
April 06, 2022

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