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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.
This page covers everything you need to know about using, maintaining, and caring for your Modüla™ knife, from cutting technique and cleaning tips to sharpening guidance and FAQs.
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. Ideally, opt to clean your blades directly after use.
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: Modula knifes 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. Allow your hand to guide the blade with minimal strain.
Sharpen When Needed: For best results, use our dedicated Modüla™ Sharpener System and apply a gentle rocking motion (see our sharpening guide for tips). Avoid pull through sharpeners.
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Q. How do I best handle my Modula Knife?
Safety first. Your Modula 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 Modula Knife Sharp?
For best results, we recommend sharpening your knives using our Modula Sharpening System. Unlike common drag-through sharpeners that can damage blades, Modüla™ uses a gentle rocking motion. Move the knife edge back and forth through the diamond-coated fingers, allowing the correct micro-serrations to form naturally along the edge. This technique ensures a cleaner, sharper edge with minimal wear.
Q. How long will the blade last with normal household usage?
This is a hard one to give a clear-cut answer, as everyone's perception of 'normal usage' is different! 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. If they're being heavily used and sharpened often, the will wear down slightly faster.
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.
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Söliditi™ vs Modüla™: what’s the difference?
Which range should I choose?
What is a Western edge (double bevel)?
What is a single bevel / chisel edge?
Left-hand vs right-hand chisel edges
Sharpening: Söliditi™ vs Modüla™
Care basics
Söliditi™ and Modüla™ are designed for different knife priorities:
Söliditi™ = artisan “forever knives”
Made for people who love a more specialised knife experience - including (in the carbon steel Söliditi™ range) 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.
Choose Söliditi™ if you want:
A more “knife-enthusiast” feel and performance
Specialised edge geometry (including chisel/single bevel in the carbon steel range)
You don’t mind a little technique learning and more deliberate care
Choose Modüla™ if you want:
A high-performance everyday knife that’s easy to live with
A system built around consistent, repeatable sharpening
The ability to swap blades while keeping the same handle
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.
A single bevel (often called a chisel edge) is sharpened primarily on one side of the blade.
Why people love it:
It can feel extremely sharp and produce very clean, precise slices.
Trade-offs:
It’s more technique-dependent
It can “steer” slightly if you’re not used to the geometry
It’s typically handed (right-hand or left-hand)
In everyday knife language, yes - “chiselled edge” is commonly used to describe chisel-style single bevel geometry.
Because the bevel is on one side, chisel-edge knives are typically made in:
Right-handed versions
Left-handed versions
The bevel orientation affects how the blade tracks through food and how it feels in use.
For best results, sharpen Söliditi™ using:
A quality whetstone setup, and/or
Your preferred controlled sharpening method suited to the knife’s geometry
Avoid pull-through sharpeners and aggressive powered systems - they can remove too much steel and damage fine geometry quickly.
Modüla™ is designed to make sharpening simple and consistent. Choose the head based on blade condition:
2000 grit: quick touch-ups / fine honing
1000 grit: regular sharpening when it’s not quite restoring on 2000
400 grit: restoring very blunt edges (re-establishing the bevel), then finish through 1000 → 2000
For edge life and longevity: no.
Hand wash, dry immediately, and store safely (especially for carbon steel).
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