BBQ 5″ Boner

Washing

Wash by hand and dry immediately. The steel handles dishwashers, but the handle materials don't, and the blade will dull faster regardless. Ten seconds at the sink is the right habit.

Day-to-day maintenance

A honing steel realigns the edge between sharpenings. Two or three passes per side before heavy use is enough. You don't need to do this every time — just when the blade starts to feel less certain.

Sharpening

We offer complimentary workshop sharpening once a year for the first three years. After that we sharpen at cost. If you prefer to sharpen at home, our blades are ground to a 15-degree bevel — specify this if you use a third-party service, as most sharpen to 20 or 22 degrees as a default.

Storage

A magnetic strip or knife roll is ideal. Loose in a drawer accelerates dulling and risks chipping the edge. If a drawer is the only option, a blade guard solves both problems.

Handle care

Timber handles benefit from a light application of food-safe cutting board oil once or twice a year. Composite handles need nothing beyond normal washing.