Sharpening and Caring for Pro-Balance Knife

Important Tips for Keeping Your Knife Sharp

While frequent sharpening by specialized tools are important for maintaining your knife, daily care is also needed.

After use, clean thoroughly, especially after cutting raw items. Keep your knife hygenically clean.

Clean your knife with lukewarm water after grinding with the ceramic water sharpener. Dry with a cloth.

Using Ceramic Sharpener (The Third Generation)


Under precise calculations and experiments with professional chefs, the modulate ceramic wheels optimize the position to ensure the blade is sharpened at the correct angle. Easy to use and clean. Ideal for beginners and home use purpose.

1.	Open water grinder cover and pour clean water into the grinder cover.

2.	Hold the handle of the grinder firmly with one hand (the grinder must be steady when grinding the knife).

3.	Saw the blade vertically into the 1st ceramic wheel and move the blade forward and backward slightly for 7 to 8 times.

4.	Do the same for the 2nd finer wheel.

5.	And the 3rd wheel. Clean the grinder with water and dry.

The Sharpening Bar provides a flexible and faster sharpening process than the Whetstone. Requiring a proficient skill, it is essential to maintain the blade at the correct angle with the bar. Common for use by chefs and butchers.

Honing with a Steady Bar

1.	With one hand, hold the bar 90degrees to the work surface, on a cloth to stop it from slipping. Take knife firmly in the other hand and place the heel of the blade at the top of the bar.

2.	Draw the blade steadily down the bar, pulling the knife towards you so that the cutting edge travels across the bar. Maintain the blade at an angle of 10-20degrees.

3.	Aim passing through with the blade tip at the bottom of the bar. Ensure that all of the cutting edge on one side has been drawn across the bar. Pull the tip smoothly off the base of the bar.

4.	Repeat steps 1 to 3 with the other side of the blade, keeping a steady pressure and consistent angle between the blade and bar. Repeat the whole process until the cutting edge is honed.

Freehand Honing

1.	Hold the bar firmly with one hand while the spine faces towards you, place the heel of the blade at the top of the bar, the spine of the blade at an angle of 10-20 degrees.

2.	Draw the blade swiftly down and across the bar. Careful to maintain a constant angle between the blade and the bar. Finish the stroke by pulling the tip off the base of the bar.

3.	Place the other side of the blade on other side of bar, the spine of the blade should be facing away from you. Have the spine at an angle of 10-20 degrees and repeat the process in step 2 to grind the other side of the blade. Repeat step 1 - 3 until the cutting edge is honed.


Whetstone sharpening is the best way to sharpen any knives. Requiring proficient skills, it is essential to maintain the blade at the correct angle when sharpening. A choice for professional chefs with experience.

1.	Place the stone at a right angle to your body. Hold the handle of knife with one hand and place the tip of the blade at the end of the stone closest to you. Use your other hand to press the blade firmly and evenly on the stone at the right angle.

2.	Push the blade slowly over the stone, keeping the angle constant.

3.	When the blade reaches the other end of the stone, only the heel of the blade should still be in contact with the stone. Draw it off the stone in one smooth motion.

4.	Turn over the blade and repeat drawing the blade down the full length of the stone. For a good cutting edge, it is important to maintain a constant angle, stroke after stoke. Careful not to over-sharpen the blade - when the edge becomes too fragile, it can break or become blunt.