Anolon Knife Sharpener Instructions

A sharp knife is necessary for cutting fish.

The Anolon Santoku knife is a multipurpose chef knife and cleaver. It is manufactured from high carbon stainless steel to preserve its razor-sharp edge. Although the Anolon knife is made to stay sharp for a long time, it will get dull with frequent use. Since this knife has serrated edges, it is best to sharpen it with a "two-stage sharpener," which has a sharp side for occasional sharpening and a duller side for frequent sharpening.

Things You'll Need

• Two-stage sharpener
• Cutting board
• Soap
• Water
• Towel or paper towel

Instructions

1. Hand wash the Anolon knife with dish soap and warm water. Do not use a steel wool pad on it. Dry with a towel or paper towel.

2. Hold the sharpening steel vertically on a cutting board with the tip facing downward.

3. Hold the Anolon knife in your other hand with the sharp side pointing down, and place the blade against the side of the sharpening steel at a 20 degree angle.

4. Draw the knife downward in a quick arcing motion so that it rubs against the sharpening steel from the base of the blade to the tip of it.

5. Turn the two-stage sharpener around 180 degrees and then repeat Step 4 with the other side of the knife blade. Repeat the sharpening process with each side of the blade at least five times, but no more than 10 times.

6. Wash and dry the knife again before you use it.

Tips & Warnings

• Use the "diamond edge" side of the knife sharpener once a month to keep the blade extra sharp.

• Dry off your hands and cutting board before sharpening knives.

References

• Meyer: Use, Care and Safety Instructions

Resources

• Anolon: Santoku Knife