Care and sharpening of high quality knives from Frosts of Sweden

Sharpening and care of Frost high quality butcher, kitchen, culinary, hunting, logo, fishing knives and woodcarving knives from Frosts of Sweden and Scanmix

Bevel edged knives of laminated steel, "Triflex" and carbon steel should sharpened using waterstone or oilstone.  Knives with badly worn edges can be first honed using a sharpening steel, since this gives a faster sharpening action.

Woodcarving knives should be honed along the complete edge without producing a further bevel close to the knife edge. If the knife is subject to hard cutting treatment then a separate cutting edge (with 2-5 angle) can be produced by raising the bevel edge approximately 2-5 from the whetstone during honing. The higher this angle the stronger the edge.

Honing can be carried out either by using small circular movement or along the edge. This latter method is probably best since it is easier to control the angle of the knife edge to the honer. We recommend finishing off by removing the small remains of raw edge by stroking the knife edge against leather or a coarse cloth.

Knives in the above mentioned steel grades should be oiled-in to prevent future corrosion.

Stainless steel knives with bevel edges are honed by exactly the same above method, the exception being that in most cases only the sharpening steel is used since this gives a better action. An oil-stone is used both to remove the raw edge and for the fine honing operation.  

Tip:  If your knife should become pitted or corroded (this can happen if it is left uncleaned in a wet or acidic environment.) try using a ceramic cooktop cleanser.  We have found that this product can restore a knife's finish very nicely.

Traditional Mora Knives