The cutting surface you use makes a big difference in keeping your knives sharp. A good cutting board will help retain a sharp edge for much longer. Wood boards are excellent choices, while tile, ceramic, marble, granite, or glass cutting boards are poor choices that can be very hard on your knives.

Keen-Base knives are designed to be used with a smooth, slicing motion—not in a forceful, up-and-down “chopping” manner. The proper cutting technique is a "locomotive" motion, pushing the knife forward and down as you cut through the food, then pulling the knife up and back towards you to position it for the next cut. This motion is similar to cutting wood with a handsaw—moving forward and down, then back. The razor-sharp Japanese blade makes this practically effortless.

When you first begin using a Keen-Base knife, go slowly to enjoy the precision cutting ability of your new kitchen cutlery. As you gain experience, you will be able to work more quickly. Regardless of your experience level, always be careful and pay attention to where your fingers are in relation to the knife.

You can use your chef knives on meats and vegetables, but avoid using them on bones. For very thick-skinned vegetables or heavier kitchen tasks, try using one of our Chucabocho knives. These knives are designed to handle more intensive work in the kitchen, such as breaking down chickens and preparing thick-skinned vegetables like butternut squash or melons.

As with any long-term investment, it’s important to care for your knife properly to prolong its life. Wash your blades with gentle dish soap, avoiding soaps with citrus extracts or bleach, as these can promote corrosion. Rinse and towel dry immediately, then let the knives air dry for a few minutes before storing them. Never leave your knife in a sink full of soapy water; prolonged exposure to water can damage the metal and poses a safety risk when reaching in.

Micro-corrosion, which can cause tiny chips or missing pieces along the knife’s cutting edge, can occur if moisture remains on the edge. Moisture weakens stainless steel, promoting micro-corrosion. When moisture is repeatedly left on the edge, even regular kitchen use can lead to small chips in these weakened areas. To prevent this, wash your knife right after use and dry it thoroughly with an absorbent cloth or towel. Take extra care when drying the sharp edge of your Keen-Base knives, ensuring your fingers are kept safely away from the edge.

In order to maximize the life of the blade, regular honing is recommended. With heavy use knives can benefit from yearly sharpening. However, monthly honing although not necessary, is recommended to maintain the razor sharp edge and will extend the time between sharpening significantly.

Stainless steel, although stain & rust resistant is not impervious to water. We strongly suggest you hand wash and wipe the blade completely dry after each use. Corrosion can occur if food or moisture is left to sit on the blade overnight. We also recommend you to gently wipe the handle under running water with a cloth and immediately dry with a towel but do not soak or leave it submerged in water.

Keen-Base knives are quality investment pieces and by taking the proper precautions you will enjoy many years of stress free service.

Please remember, that you must re-sharpen the knife blade periodically. If you are using a whetstone, please keep the correct blade angle while sharpening (8-15 degrees depending on your knife). If you feel the knife snagging a bit, the blade just needs a little stropping or honing, not re-sharpening.