What do you recommend for sharpening your knives?

Honing and Sharpening perform different functions. You should hone your knife regularly – maybe every 6-8 hours worth of use and this will ensure it keeps its sharp edge.

Honing only removes the microscopic burr that it put on your edge after general use – it does not remove metal, only removes the burr and realigns the edge.

For honing steels, you will want one with a 10” or longer rod. Ceramic Honing rods are popular and work very well with our knives.

Sharpening depends upon your skill level with using a whetstone. If you are confident using a whetstone, then we recommend the King 1000/6000 whetstone – this is very popular. A lot of our customers prefer to send their knives to a local sharpener if they are not as confident using a whetstone.

General good tips are to cut on blade friendly materials such as wood, bamboo or plastic. Surfaces such as stone, glass or ceramic will quicken the dulling process and put the fine blade edge at risk of damage.

Is there a difference between Honing and Sharpening?

Yes. When you use your knife under normal conditions, the edge will slightly ‘roll’ at the microscopic level and is not really visible by the eye. Over time, if this is left to increase the knife will eventually dull and go blunt.

Honing your knife removes this microscopic burr and realigns the edge keeping your blade nice and sharp. Honing is one of the most important functions (along with cutting on soft cutting surfaces) for maintaining a nice sharp blade.

Sharpening is required when the edge has rolled a lot over time and has eventually dulled. Sharpening, unlike honing actually removes metal to allow the rounded edge to be made sharp again.

Honing realigns and sharpening removes metal.

What cutting surfaces do you recommend?

Absolutely NOT glass, stone, ceramic or other such hard surfaces. This will significantly increase the dulling process and will put your fine edge on the blade at risk of chips or cracks.

We recommend to cut on blade friendly materials such as wood, bamboo or plastic. Regular honing should be done to keep your blade nice and sharp.

What storage method do you recommend for your knives?

We recommend either a magnetic knife block or a magnetic knife strip which hangs on the kitchen wall. This way you not only get easy access to your knives, you also have them on display for others to see.

How should I wash my knife – is it dishwasher safe?

We recommend to wash your knife in warm soapy water, immediately rinse in clean fresh water and towel dry.

We do not recommend washing your knives in a dishwasher. Dishwashers not only use detergents that are not very blade friendly, there is also a risk that the fine edge can be damaged if dislodged by the high-pressure water jets forcing your knife into another hard object.

What sort of guarantee does Zelite offer?

We offer a lifetime warranty against manufacturing defects (crack in the blade, cracked handle etc.). This does not cover general wear and tear such as sharpness – this is maintained through proper care and attention such as honing and cutting of soft surfaces.

More questions? Please drop us an email!