Kitchen Knives
Error codes, troubleshooting, and maintenance information for kitchen knives.
Last updated: 2026-02-20
Troubleshooting
View all →Common Failure Modes
Chipping the blade edge on bones or hard surfaces is common with hard Japanese steel. Soft Western steel tends to dull and roll, requiring frequent honing. Handles can crack if put in the dishwasher.
Maintenance
View all →Hone Blade
Realignment (honing) keeps the edge straight. Do this weekly or before heavy use.
Sharpen
Honing aligns; sharpening creates a new edge. Required when the knife slides off tomato skins.
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