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We offer a sharpening service at KNIFE on all straight edged kitchen knives only. All knives brought in are sharpened on site by hand on a series of Japanese waterstones. We use a combination of Naniwa Chosera, Naniwa Super Stone and Bester / Imanishi whetstones to restore your knives.
For Western blades we will start from a #220 grit to a #5000 grit for a final polish. For High carbon blades we will use anywhere from a #400 grit to over #12 000 for a surgically precise edge.
http://knifetoronto.com/
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Knife Care

Wash and dry the blade by hand immediately after use. They are not dishwasher safe.

Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the
finish of the blade.

Do not cut through bones. This can chip the blade.

Never use this knife to cut frozen food.

Never twist, cleave or prise the blade.

Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.

Store knives in a way that the blades will not knock into each other.

Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod.

Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.
http://www.masakageknives.com/knifecare.html
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