A knife from Sürmene can last for decades if you do four things: wash it by hand, dry it straight away, hone it regularly and sharpen it occasionally. Here is how.
Washing and drying
Wash your knife immediately after use with warm water and a little washing-up liquid, then dry it straight away. The 4116 steel is corrosion-resistant, but not immune to rust: salt, lemon, tomato and onion can leave marks if left on the blade for hours. Never put it in the dishwasher. Hot water and harsh detergent dull the edge, damage the handle and allow the knife to knock against other cutlery.
Honing
A honing steel realigns the edge rather than sharpening it. Once or twice a week, make a few passes on each side at an angle of around 15–20 degrees. This keeps the knife sharp for weeks without removing steel.
Sharpening
When honing no longer helps, it is time for a whetstone. A combination stone with 1000 and 3000 grit is enough. Soak it in water, hold the blade at the same 15–20-degree angle and make even strokes from heel to tip, working both sides equally. For a kitchen knife in normal use, this is needed every few months. Do not sharpen serrated bread knives yourself; the laser-ground teeth stay sharp for years. Follow the curve when sharpening a börek knife.
Wooden handles
The wood in the Yöresel range is oiled, not varnished. Never leave it soaking in water. Once a month, rub in a drop of food-safe oil, such as mineral oil, coconut oil or chopping-board oil. This helps protect the wood and prevent movement.
Cutting and storage
Cut on wood or plastic, never on glass, stone or plates. Do not chop frozen meat or thick bones with a kitchen knife; use a cleaver intended for that task. Store your knife in a knife block, on a magnetic strip or with a blade guard, rather than loose in a drawer.