If you got yourself a top-tier blade—especially one from Blades By Crank—you know it’s not just a knife. It’s a piece of island craftsmanship that deserves real respect.
So lemme drop some solid tips to keep your blade super shinarp and performing like the beast it was meant to be. These are the same tips I use at home, whether I’m slicing smoked brisket, cutting veggies for stir fry, or prepping sashimi for the fam.
1. Always Hand Wash & Dry Immediately
I don't care if your knife says “stainless”—do not throw it in the dishwasher. That's like washing a Rolex in a cement mixer. The heat, detergent, and clashing around will ruin the edge and mess up the handle over time.
Wash it right after you’re done, dry it completely with a towel, and put it back in its home (not tossed in a drawer next to your scissors and measuring spoons).
2. Use the Right Cutting Board (This One’s a Big Deal)
Hard surfaces kill edges. Don't ever cut on glass, ceramic, granite, or steel trays. Even some bamboo boards are too hard.
Your best bet? Use a softwood board like hinoki, acacia, or end-grain maple. That type of board gives your blade a little “give” and won’t dull it with every chop.
Real CRANK talk: If you’re investing in a high-quality knife, give it a proper dance floor.
3. Strop, Hone, and THEN Sharpen (In That Order)
Most people skip the basics and just wait until their blade is butter-dull to sharpen. But sharpening should be your last resort.
- Strop weekly if you can. A leather strop with some compound keeps that edge hair-splitting sharp.
- Hone your knife every few uses. A honing rod (ceramic or steel) helps realign the edge instead of grinding off steel.
🔧 Quick Honing Tips:
- Hold the honing rod vertically with the tip on a cutting board.
- Angle your blade about 15 degrees (think: like slicing through a grapefruit).
- Lightly sweep the knife from heel to tip along the rod, alternating sides—5–6 strokes per side is plenty.
- Don’t overdo it. Light pressure is all you need. You’re not sanding wood; you’re guiding steel.
4. Never Scrape Food with the Blade Edge
Don’t be that guy. If you just sliced onions and scrape them off the board with the sharp edge—you're killing your blade.
Flip the knife over and use the spine. Your edge will thank you. That habit alone will extend your sharpness tenfold.
5. Oil the Blade – Yes, Even “Stainless” Ones
A lot of my knives are made with Precision Forged German steel or VG10 Japanese steel. Even though they’re technically stainless, they’re still carbon-rich and can spot-rust if left wet or unprotected.
If you’ve got camellia oil or mineral oil, great.
If not? No stress. A drop of cooking oil (vegetable, olive, or canola) wiped on with a paper towel works just fine.
Do this especially if you’re storing the knife long-term or live in a humid place (like our island).
Final Thoughts from the Crank 🌀
I always say—a sharp knife is a safe knife, but only if you respect it. Keep it clean, keep it dry, keep it sharp. These blades are built to perform and last generations, but only if you treat them like the tools of a master—not a can opener. (my aunties do this ALL THE TIME LOL)
Whether you're slicing sashimi, breaking down brisket, or just flexing for the BBQ crowd… take care of your blade, and it’ll take care of you.
Si Yu’us Ma’åse and stay super shinarp,
- si Frank