Frequently Ask Questions

To extend the life of your knife, always use a wooden (preferably end-grain) or soft rubber cutting board. Wipe your blade clean after use and store it dry, away from moisture. For carbon steel knives, apply a light coating of Tsubaki (Camellia) oil to protect against rust. Store your knife on a magnetic knife rack or in a protective sheath if kept in a drawer.

To get the best performance from your Whetstone, it’s important to keep it flat. Regularly flatten the surface using a lapping plate or flattening stone—this prevents "dishing," which can compromise your ability to sharpen evenly.

Always follow the care instructions specific to your stone. Some stones require soaking in water before use, while others are “splash-and-go” simply apply water and start sharpening.

After use, rinse your stone and let it air dry naturally. Avoid placing it in direct sunlight or in front of heaters or fans, as this can cause cracking or warping over time.

Carbon steel knives are extremely sharp and develop a beautiful patina over time. However, they require regular care to avoid rust. Stainless steel knives (and semi-stainless) contain chromium, which makes them more resistant to staining and corrosion. Even stainless knives can rust under poor conditions, but they are easier to maintain, ideal for busy kitchens or gifting.

Start by thinking about size: do you prefer a small, medium, or large blade? Next, decide between stainless or carbon steel—carbon offers superior edge performance but needs more maintenance. If the knife is a gift, we usually recommend stainless steel for ease of care. Need help? We're always happy to guide you, just reach out.

This depends on how often you use the knife and your sharpness preference. Our authentic Japanese knives have a higher hardness rating than most Western knives, meaning they stay sharp longer. That said, every blade dulls eventually. Some chefs sharpen weekly, others every few months, it's entirely up to your needs and standards.

Our knives vary in their factory sharpness, but even the least sharp out of the box are very sharp. Some of our artisan-made knives are exceptionally sharp right out of the box. No sharpening is required to start using them, but you may choose to fine-tune the edge for your preferences.

Yes, we do. We offer professional knife sharpening services for all knives purchased through Blade & Board. We also sharpen knives that were not purchased from us. Please contact us first to confirm suitability.

To book a sharpening or ask a question, email us at orders@bladeandboard.co.nz.

We offer both hand-forged and machine-cut blades, but every Japanese knife we stock is hand-sharpened by skilled craftspeople. Hand-forging is more common in our high-end selections, while machine-pressed knives offer excellent value and consistency.

Carbon steel knives offer exceptional sharpness and edge retention, but they do require a little more care than stainless steel. After each use, wipe the blade dry immediately, especially if you've been cutting acidic foods like tomatoes, citrus, or onions. To prevent rust, store the blade with a light coating of knife oil (Tsubaki/Camellia oil is ideal).

Over time, your knife will develop a natural patina, a darkened layer on the blade that is completely normal and actually helps protect it from corrosion.

All of our knives are handcrafted in Japan by skilled artisans using traditional techniques. If a knife we carry is not made in Japan, we clearly state it. Be cautious of listings for “Japanese-style” knives online, they're often mass-produced in China and lack the craftsmanship of true authentic Japanese knives.