How to care for and sharpen a Damascus knife
Short answer: Hand wash a Damascus knife with warm soapy water, dry it immediately, cut on wood or soft plastic, hone it weekly and sharpen it on a whetstone at about 15 degrees per side every 6-12 months. Never put it in the dishwasher.
Key takeaways
- Never use a dishwasher.
- Cut on end-grain wood or soft plastic, never glass or stone.
- Hone weekly with a ceramic rod; sharpen once or twice a year.
- Oil high-carbon Damascus after use to prevent rust.
Daily care
Wash by hand right after use with warm water, a drop of dish soap and a soft sponge. Dry with a towel straight away. Leaving acidic foods like tomato or citrus on the blade can dull the etched pattern over time.
Store the knife in a block, on a magnetic strip with the spine touching first, or in a sheath. Loose in a drawer, the edge will chip.
How to sharpen a Damascus knife on a whetstone
1. Soak a 1000-grit water stone for 10 minutes.
2. Hold the blade at about 15 degrees, roughly the height of two stacked coins under the spine.
3. Push the edge across the stone in smooth strokes from heel to tip until you feel a small burr along the opposite side.
4. Repeat on the other side, then refine both sides on a 6000-grit stone.
5. Strop lightly on leather or newspaper to remove the burr.
Free lifetime sharpening
Every SwordNSteel knife includes free sharpening by mail for life. Email us for a prepaid label and we return the knife within 10 business days.
Frequently asked questions
Can I use a pull-through sharpener on a Damascus knife?
We don't recommend it. Pull-through sharpeners remove a lot of metal, can chip hard Japanese steel and may set the wrong angle.
Will sharpening remove the Damascus pattern?
No. On real Damascus the layers run through the steel, so normal sharpening only affects the edge bevel.