Knife Maintenance

Honing - Fine Cut or Polished Steel

  • Messermeister’s Meridian, San Moritz and Oliva Elite series should be aligned at a 15 degree angle on a fine cut or polished steel and the Park Plaza series should be aligned at a 20 degree angle on a regular cut steel. The steel should be approximately 5cm longer than your longest knife.
  • Hold the steel vertically with your left hand (the opposite applies for left-handed individuals) and place the point of the steel on a non-slip, at surface.
  • Hold the knife in your right hand and place the back of the blade against the steel with the tip pointed in the air.
  • Pull your elbow back and upward as you pass the knife at a 15 or 20 degree angle with light pressure in a concentric (semi-circular) motion past the tip of the knife blade.
  • Repeat this action on the opposite side of the blade, making 5-6 passes on each side.

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 Knife Sharpening - Water Stone

  • Before sharpening your knife, immerse the water stone in water deep enough to cover the entire stone for around 10 minutes or until the stone stops producing bubbles.
  • Examine the edge of the knife to determine its condition. Edges showing abrasion or micro chipping should be restored using the 400 grit side and finished with the 100 grit side. If no edge flaws are evident, move directly to the 1000 grit maintenance side. * Place the water soaked stone on a secure non-slip base or surface with the chosen side (400 or 1000) facing up.
  • Start by holding the knife with the edge on the stone so that it can be pushed or drawn across the stone lengthwise and place 2-3 fingers from other hand on the top side near the middle of the blade.
  • Place the knife at a 15-20 degree angle from the stone. Start at the heel and push the edge across the stone as if taking a shallow slice.
  • Be sure to push the blade completely across the stone, including the tip.
  • Repeat this step until the water on the stone becomes a slurry (a mixture of water with sediment from the stone) approximately 10-20 times. Do not wash off the slurry as it helps sharpen the knife.
  • Add water if necessary to lubricate the stone.
  • Reverse the blade to the other side and repeat the same edge first motion and the same number of strokes using the same angle.
  • Test the edge by cutting through paper and if necessary repeat the entire process until the edge achieves desired sharpness.
  • If a polished edge is desired, use a finer grit stone (minimum 3000 grit) and repeat the strokes by drawing the edge in reverse in an alternating style until the edge reflects more light. Test the edge again for desired sharpness.
  • Be sure to wash, rinse and dry your knife after sharpening.

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KNIFE CARE

  1. Avoid placing the knife in or near an open flame or similar heat.
  2. Do not put the knife in a dishwasher as the constant action, detergent and excessive drying heat will dull the edge and discolour the handle.
  3. Do not submerge the knife in water for any length of time as it may discolour the blade.
  4. Use a steel regularly at a 15 or 20 degree angle to maintain a sharp edge.
  5. Once the edge is no longer sharp, have an expert sharpener re-grind a new edge on your knife.

Wood Handles

  1. In addition to the above, do not submerge the knife in water for any length of time as it may warp, crack and discolor the wood handle.
  2. Oil the wood handle with food safe oil regularly to protect and maintain the wood

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