Kaen guides
Care for your edge
What you need to know so a Kaen lasts a lifetime.
How to care for a Damascus steel knife
Four thirty-second habits so the edge lasts for years and the pattern keeps its shine.
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How to sharpen a Damascus knife on a whetstone
With a 1000/6000 water stone and ten minutes you get the factory edge back. Step by step.
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Gyuto, Nakiri, Santoku or Petty: which to choose
Four blade shapes, four jobs. How to build your set around what you actually cook.
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