How often should I sharpen my Japanese knife?

It depends on how often you use it, but as a general guide:

• For home cooks: sharpen every 3–6 months

• For daily or professional use: sharpen every 1–2 months

To maintain sharpness between full sharpenings, you can hone the blade with a ceramic rod every few uses.

Using a whetstone is the best method for sharpening, as it preserves the edge and extends the life of your knife.

“If your knife doesn't ‘bite’ into a tomato skin easily, it's time to sharpen.”