The sharpness of BOSKA's knives
All of BOSKA's professional knives are sharpened with the utmost precision and polished by master knife makers. Our knife makers use the finest grinders which give BOSKA's knives their mirror-like reflection. Knives that are made with sharpening steel or a knife sharpening belt will have sharp edges, but not as sharp as knives made with our method. A knife sharpening belt has a rougher surface and can create scratches on the knife. As such, we advise against sharpening knives yourself unless you are using the right tools and techniques. You need a high quality whetstone to resharpen your knives to the same fine degree of sharpness. Sharpening your knives the right way will ensure that you can continue to enjoy them for years to come.
Using BOSKA knives
You should only use sharp knives. A good, sharp knife gives you more control over where and how you cut. Using a dull knife means that you have to apply more pressure when cutting, which increases the odds that the food may slip. You could end up cutting yourself by accident.
How can you keep your BOSKA knives sharp?
Do not cut on hard surfaces such as marble, glass or porcelain. Use one of BOSKA's HMPE or wooden (oak or beech, no hard woods) boards. Never turn or slide the knife across the cutting surface. Use other tools to scrape chopped ingredients off the board. Store the Holland cheese knife in the BOSKA knife stand or leather case. Proper storage is safer and prevents the knife from becoming damaged. Do not rest BOSKA knives on their cutting edge. All BOSKA knives should be properly stored.
