The Rainer knives are designed and made to be used. Any knife being used regularly will need occasional sharpening.
Keeping your knife sharp isn’t just convenient, it’s safe. Any chef will tell you that dull knives cause accidents.
Sharpening a knife is sometimes perceived as the most difficult knife care task, and it probably is. Modern stainless steel is very hard and, when sharpened properly, will hold a good edge for a very long time. When sharpening a knife, you should have a high quality sharpener that features a rough stock removal surface (preferably diamond abrasive) and a finishing surface of hard stone or ceramic abrasive. The diamond and ceramic materials will cut away the steel on the blade’s cutting surface easily as these materials are harder than steel. A hard stone will also perform this task, but the stone is only slightly harder than the steel and so this requires more effort on your part.
Most times, simply using a kitchen steel on your cutlery will be sufficient.
Remember, Keep your knife sharpened, a dull blade can be more dangerous than a properly maintained one.
Safety note
As my Grandfather used to say: “Don’t cut toward yourself, and you’ll never get cut“
Mirko Rainer
