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Proper Care Ensures
Your Misen Knives Stay
Razor-Sharp for a
Lifetime

Proper Care Ensures Your
Misen Knives Stay Razor-
Sharp for a Lifetime

Helpful Tips for Your
New Knives

Care for a Lifetime of Use

Our knives are easy to care for and built for a lifetime. But a few tips & tricks will keep them at their best.

green checkUse Your Knife Properly & Safely

green checkKeep Your Knives Clean & Dry

green checkStore them Safely

green checkSharpen & Hone When Needed

Helpful Tips for Your New Knives

Care for a Lifetime of Use

Our knives are easy to care for and built for a lifetime. But a few tips & tricks will keep them at their best.

green checkUse Your Knife Properly & Safely

green checkKeep Your Knives Clean & Dry

green checkStore them Safely

green checkSharpen & Hone When Needed

Master the Pinch &
Claw

The duo technique that enables you to cut almost anything safely and comfortably.

The Pinch Grip: The professional grip that gives you greater knife control and cutting performance.

1.Pinch along the knife’s bolster with your thumb and forefinger.

2.Wrap your remaining three fingers around the knife’s handle.

The Claw: The best way to keep your fingertips safe from the blade and guide your cuts.

1.Curl the fingertips of your non-cutting hand under your knuckles into a claw-like shape.

2.Keeping that shape, set your fingertips on the food you’re cutting and let your knuckles guide your knife’s slices while your fingertips stay out of the blade’s path.

Pinch & Claw Technique

Master the Pinch & Claw

The duo technique that enables you to cut almost anything safely and comfortably.

The Pinch Grip: The professional grip that gives you greater knife control and cutting performance.

1.Pinch along the knife’s bolster with your thumb and forefinger.

2.Wrap your remaining three fingers around the knife’s handle.

The Claw: The best way to keep your fingertips safe from the blade and guide your cuts.

1.Curl the fingertips of your non-cutting hand under your knuckles into a claw-like shape.

2.Keeping that shape, set your fingertips on the food you’re cutting and let your knuckles guide your knife’s slices while your fingertips stay out of the blade’s path.

Need more help? Watch our instructional video.

Cleaning

Clean Your Knives Properly

green checkDO hand wash your knives only.

green checkDO dry them immediately after washing.

red xDON’T put them in the dishwasher or let them soak for long periods of time.

Though our knives are made with high quality stainless steel, that doesn’t mean they’re immune to rust. The bottom line? Keep them clean and dry when not in use.

Storage

Keep Your Knives — and Yourself — Safe with the Right Storage

Proper storage helps protect you and your blades. Misen offers three thoughtfully-designed, elegant knife storage solutions. Regardless of your kitchen size, storage setup, or personal style, we have something that works.

Check out our Knife Block, Magnetic Knife Strip, and In-Drawer Knife Storage to find the solution for you.

Sharpening & Honing

Maintain Your Edge

Even the sharpest of knives (cough, cough, ours) need a touchup once in a while.

Sharpening: Cutting a new, sharp edge.

When you sharpen a knife, you’re removing a bit of steel to cut an entirely new edge onto your blade.

A quality sharpening stone — we’ve got one — is our recommended tool for sharpening your knives. How frequently to sharpen will depend on your use, but we suggest at least twice a year.

Check out our step-by-step sharpening instruction video.

Honing: Re-straightening a blade edge.

Honing re-straightens a knife’s edge, and is also an important way to maintain your knives. Every knife edge is made up of super tiny serrations (even if the knife isn’t serrated!). After a few uses, these bend out of shape and make the blade feel duller. Honing will straighten these little “teeth” out and keep your knife cutting well between sharpenings.

We recommend honing your knife after every few uses. Watch our handy video to learn how to hone (it’s very easy!).

Clean Your Knives Properly

green checkDO hand wash your knives only.

green checkDO dry them immediately after washing.

red xDON’T put them in the dishwasher or let them soak for long periods of time.

Though our knives are made with high quality stainless steel, that doesn’t mean they’re immune to rust. The bottom line? Keep them clean and dry when not in use.

Keep Your Knives — and Yourself — Safe with
the Right Storage

Proper storage helps protect you and your blades. Misen offers three thoughtfully-designed, elegant knife storage solutions. Regardless of your kitchen size, storage setup, or personal style, we have something that works.

Check out our Knife Block, Magnetic Knife Strip, and In-Drawer Knife Storage to find the solution for you.

Maintain Your Edge

Even the sharpest of
knives (cough, cough,
ours) need a touchup once
in a while.

Sharpening: Cutting a new, sharp edge.

When you sharpen a knife, you’re removing a bit of steel to cut an entirely new edge onto your blade.

A quality sharpening stone — we’ve got one — is our recommended tool for sharpening your knives. How frequently to sharpen will depend on your use, but we suggest at least twice a year.

Check out our step-by-step sharpening instruction video.

Honing: Re-straightening a blade edge.

Honing re-straightens a knife’s edge, and is also an important way to maintain your knives. Every knife edge is made up of super tiny serrations (even if the knife isn’t serrated!). After a few uses, these bend out of shape and make the blade feel duller. Honing will straighten these little “teeth” out and keep your knife cutting well between sharpenings.

We recommend honing your knife after every few uses. Watch our handy video to learn how to hone (it’s very easy!).

Dry Immediately After Use

Hand-wash Only

More Questions? We’ve Got Answers

How often should I sharpen my knife?

That really depends on how often your knives are used and how they’re cared for but, at a minimum, we suggest sharpening your knives 2 - 3 times a year. In addition, you should hone your knives after every 2 - 4 uses.

How do I sharpen my knives?

We recommend using Japanese water stones to sharpen your knives. They can have a bit of a learning curve, but in our experience, there is no better way to get a sharp knife without removing too much steel. We offer our very own Sharpening Stones. Check out our step-by-step sharpening instruction video.

Alternatively, all of our knives are eligible for our Lifetime Sharpening Program. For more information on this program, click here.

What type of cutting board should I use?

We strongly recommend using either wood or plastic for a cutting board as using harder materials such as bamboo, glass, or marble can dull and damage knives more quickly.

FAQ

More Questions? We’ve Got Answers

How often should I sharpen my knife?

That really depends on how often your knives are used and how they’re cared for but, at a minimum, we suggest sharpening your knives 2 - 3 times a year. In addition, you should hone your knives after every 2 - 4 uses.

How do I sharpen my knives?

We recommend using Japanese water stones to sharpen your knives. They can have a bit of a learning curve, but in our experience, there is no better way to get a sharp knife without removing too much steel. We offer our very own Sharpening Stones. Check out our step-by-step sharpening instruction video.

Alternatively, all of our knives are eligible for our Lifetime Sharpening Program. For more information on this program, click here.

What type of cutting board should I use?

We strongly recommend using either wood or plastic for a cutting board as using harder materials such as bamboo, glass, or marble can dull and damage knives more quickly.