Quick answers to what we get asked most. Anything else, ask us directly.
Which knife should I buy first?
One good chef knife covers most kitchens: the Gyuto 210 if you like a nimble blade, the Western Chef 200 if you rock-chop. Add the Paring Knife 90 for in-hand work and you have covered ninety percent of cooking for well under the cost of a block set of mediocre blades.
Whetstone or pull-through sharpener?
Pull-throughs tear steel away at a coarse, fixed angle and shorten a blade’s life dramatically – we do not sell them. Ten minutes a month on the combination 1000/6000 stone gives a better edge, removes far less steel, and is genuinely satisfying to learn. Our Journal guide covers the technique.
How often should I hone and sharpen?
Hone weekly – eight light strokes per side on the ceramic rod before cooking. Sharpen on stones when honing stops bringing the edge back: monthly for busy kitchens, quarterly for lighter use. If a tomato needs sawing, the stone is overdue.
Wood, bamboo or plastic board?
End-grain wood is kindest to edges, edge-grain wood close behind. Bamboo is harder than it looks and dulls knives faster; glass and stone boards ruin edges outright. Whatever you choose, keep it dry and oiled and it will look after your blades.
There are grey spots on my blade – is it ruined?
No. Small grey or orange spots are surface oxidation that high-carbon style steels can develop when left damp. Rub them away with the rust eraser from the Blade Care Kit, dry the blade, wipe it with a drop of oil, and adjust the drying habit. Caught early it is cosmetic, nothing more.
How fast is shipping?
Orders ship within 2 business days on tracked services, blades sheathed and double-boxed. Orders over $75 ship free. Unused items return freely within 30 days – see Shipping & Returns for the details.
