It's better to take regular care of your knife to keep the edge in great condition rather than leave it without being sharpened for long periods.
You can't use a regular steel honing rod on Japanese knives, typically the steel in the knives we sell is harder than the steel used in a cheap "supermarket" sharpening rod so it simply won't do anything and you risk damaging your knife.
Honing rods are best used for regular touching up of the edge - often we suggest once a week for knives used regularly. Most Japanese knives are sharpened to an angle of around 15 or 16 degrees.
How to use a ceramic honing rod
This video offers some good guidance tips on using a honing rod to keep your edge in tip top condition.
Diamond honing rods
If your knife has blunted a little more than you'd like, it might be that you need to get that edge shape back with a diamond honing rod before using a ceramic one to finish up. If that's the case - Pete's got some tips for you below.
Really looking to get the ultimate edge on your knives? You're going to have to spend a little time and use a set of whetstones to get the absolute best result.
It's an enjoyable part of owning and working with Japanese knives and the satisfaction from a job well done is worth the effort and it's not as hard as you might think.
For a finer finish, we recommend using whetstones to give your knives the best edge possible. These are available in a range of grits from #220 (Coarse) up to #10000 (Very fine).
If you do have any further questions about sharpening or looking after your knives please do get in touch.