Keep it sharp
for years.

Cut on wood or plastic

Glass, stone and ceramic boards dull an edge in minutes. A wooden or plastic board keeps it.

Store it apart

Keep the knife in its box, on a magnetic strip or in a knife block, not loose in a drawer where the edge knocks against other tools.

Let the blade do the work

Slice and push rather than twisting or prying. No Sekeen knife is made for frozen food or heavy bone. For joints and cartilage, use the Butcher Knife.

Hone before you sharpen

Most of the time a dull feeling is a bent edge, not a worn one. A few strokes on the honing rod at the same angle straighten it. Sharpen on the whetstone only when honing stops helping.

Wash, dry, put away

Never leave it soaking in the sink or put it in the dishwasher. Heat and detergent harm both the edge and the handle.