Slicey JournalNotes on steel, knife sharpening, and the craft of the edge from Slicey Knife Sharpening in Midtown Toronto.https://www.slicey.ca/en-caHow Often Should You Sharpen Your Kitchen Knives?https://www.slicey.ca/blog/how-often-to-sharpen-kitchen-knives/https://www.slicey.ca/blog/how-often-to-sharpen-kitchen-knives/The calendar gives you a starting point. The knife gives you the real answer.Mon, 31 Aug 2026 00:00:00 GMTIs That Rust on My Carbon-Steel Knife, or Patina?https://www.slicey.ca/blog/rust-or-patina/https://www.slicey.ca/blog/rust-or-patina/One kind of discoloration protects your blade. The other eats it. Here's how to tell.Mon, 06 Jul 2026 00:00:00 GMTWhat's the Difference Between a Santoku, a Gyuto, and a Nakiri?https://www.slicey.ca/blog/santoku-gyuto-nakiri-difference/https://www.slicey.ca/blog/santoku-gyuto-nakiri-difference/A plain-language guide to the three knives every Japanese knife collection starts with.Tue, 30 Jun 2026 00:00:00 GMTIs That Pull-Through Sharpener Ruining Your Knives?https://www.slicey.ca/blog/pro-sharpener-vs-at-home-gadget/https://www.slicey.ca/blog/pro-sharpener-vs-at-home-gadget/Why your Wüsthof deserves better than a plastic box with carbide wheels.Mon, 22 Jun 2026 00:00:00 GMTHow Long Should a Knife Actually Hold Its Edge?https://www.slicey.ca/blog/how-long-does-a-knife-hold-its-edge/https://www.slicey.ca/blog/how-long-does-a-knife-hold-its-edge/The variables that decide whether your knife stays sharp for weeks or months.Wed, 17 Jun 2026 00:00:00 GMTHow Do You Strop a Knife?https://www.slicey.ca/blog/how-to-strop-a-knife/https://www.slicey.ca/blog/how-to-strop-a-knife/The simple last step that keeps a sharpened edge keen for longer.Wed, 17 Jun 2026 00:00:00 GMTWhy Is My Japanese Knife Chipping?https://www.slicey.ca/blog/why-is-my-japanese-knife-chipping/https://www.slicey.ca/blog/why-is-my-japanese-knife-chipping/What causes those tiny nicks in a hard, thin Japanese edge, and how to stop them.Wed, 17 Jun 2026 00:00:00 GMTWhy Removing the Burr Is the Real Secret to a Sharp Knifehttps://www.slicey.ca/blog/why-you-must-remove-the-burr/https://www.slicey.ca/blog/why-you-must-remove-the-burr/Raising a burr gets you most of the way there. Taking it off is what actually makes the knife cut.Wed, 17 Jun 2026 00:00:00 GMTWhy Is My Wüsthof Harder to Keep Sharp Than It Used to Be?https://www.slicey.ca/blog/wusthof-hard-to-keep-sharp/https://www.slicey.ca/blog/wusthof-hard-to-keep-sharp/The honing steel isn't broken. The edge has changed shape.Wed, 17 Jun 2026 00:00:00 GMT