Modüla™ Knife Care

Modüla™ knives are precision-forged tools designed for everyday cooks who value top performance. With high-quality Japanese steel blades and tough, Aussie-made handles, proper care ensures they'll stay razor-sharp and ready for decades of cooking.

Jump To: Knife FAQs

A few quick tips for getting the most out of your knife:

• Hand-wash Only: Avoid dishwashers to preserve blade sharpness and prevent corrosion.
• Dry After Use: Wipe your knife dry after washing to maintain the edge and finish.
• Store Securely in a Dry Place: Use your sustainable bamboo storage to protect your blade's edge, or place in a knife block, magnetic strip, or protective sheath.
• Avoid cutting on Very Hard Surfaces: Such as granite or glass, and thick bones, frozen food or other extremely dense items.
• Safety First: Modüla knives will arrive sharpened for you, please ensure you keep your fingers clear of the cutting edge.
• Hold the Knife with a Relaxed but Firm Grip. The Modüla™ handle is designed to provide a secure, ergonomic hold.
• Sharpen When Needed: For best results, use our dedicated Modüla™ Sharpener System and apply a gentle rocking motion. Avoid pull through sharpeners.

Q. How do I best handle my Modüla Knife?
Safety first. Your Modüla Knife comes sharpened for you, meaning they're razor-sharp. Please keep your fingers well clear of the cutting edge.

Q. Can I clean my Modüla™ knives in the dishwasher?
No. We don't recommend putting your Modüla™ knives in the dishwasher, as it can be detrimental to the quality of your knife (causing excessive bluntness and a higher risk of rust). A gentle hand-wash and dry should be all your Modüla™ knives require to keep them clean.

Q. How do I keep my Modüla Knife Sharp?
For best results, we recommend sharpening your knives using our Modüla Sharpening System. Unlike common drag-through sharpeners that can damage blades, Modüla™ uses a gentle rocking motion. This technique ensures a cleaner, sharper edge with minimal wear.

Q. How long will the blade last with normal household usage?
Our blades will last as long as every other very high-end blade. If you use your Modüla™ Sharpener sparingly, these blades will last for decades.

Q. Can I use my InversionEdge™ Sharpening System to sharpen my Modüla™ knives?
Yes, you can! Our InversionEdge™ Sharpening System can definitely be used on Western-style knives that have a symmetrical edge, like our Modüla™ knives. You will simply need to flip your Modüla™ knife to ensure you sharpen both sides of the edge evenly.

Q. Can I sharpen my 23cm Bread Knife with the Modüla™ Sharpener System? 
No. The Modüla™ Sharpener System is not compatible with 23cm Bread Knife, due to its serrated edge.

Q. How do I sharpen my 23cm Bread Knife?

You don’t need to sharpen each tooth individually. We recommend sharpening it the same way we do for our customers: gently hone the flat back (left) face around the toothed section, lifting the blade spine by just a couple of millimetres so the hone contacts the teeth, rather than the full width of the blade.

This simple technique is one reason our bread knife is exceptionally sharp and doubles as an excellent carving and slicing knife. Its asymmetrical teeth sit on a very thin edge, ground much finer through the shoulders than most bread knives. Our premium Japanese steel supports this thin yet strong edge, while a final super-fine 3,000-grit hone minimises cutting resistance for a cleaner, smoother cut.

For more information, check out Mark's instructional video. 

Söliditi™ = artisan "forever knives"
Made for people who love a more specialised knife experience — including chisel/single-bevel geometry for ultra-fine slicing and carving, and a more hands-on approach to maintenance.

Modüla™ = modular knife system
Made for high-performance everyday use with simplicity and longevity in mind — keep your handle long term, swap blades as needed, and maintain sharpness using the Modüla™ sharpening system.

What is a Western edge (double bevel)?

A Western edge is a double bevel edge — sharpened on both sides of the blade. This is the most familiar style for everyday cooks: it's intuitive, balanced, and doesn't "steer" as much in the cut.

What is a single bevel / chisel edge?

A single bevel (often called a chisel edge) is sharpened primarily on one side of the blade. It can feel extremely sharp and produce very clean, precise slices, but it's more technique-dependent and typically handed (right-hand or left-hand).