Sharpening
Sharp knives are safer than
dull ones because dull knives require more pressure for cutting, which can
result in slipping. Sharpening knives with a sharpening
steel can seem difficult at first, but it’s actually quite easy once you get
the hang of it.
- 1. Hold sharpening steel point down on flat stable surface like table or cutting board.
- 2. Angle the knife blade so that it is approximately 15 degrees from the sharpening steel.
- 3. Pull the knife down & across the sharpening steel in a slight arc, pulling the knife handle toward you. Stroke the entire blade edge from base to tip.
- 4. Repeat on the other side of the steel.
- 5. Repeat steps 3 and 4 three to five times, alternating the right and left side of the cutting edge.
Knives should be sharpened after every couple uses for maximum performance.
Use a scouring powder to clean & remove metal particles from your sharpening steel. After cleaning the steel, rinse it with water, dry it thoroughly and store it in a dry place.
Cleaning
For best results, hand wash your knives with a soapy cloth and dry immediately. Soaking wood-handled knives in water can remove the natural oils from the handles. Dishwashing may cause banging against other dishes that can nick the edges. Additionally, the heat and detergent may have a corrosive effect on the handles.
Storing
Sharp knives should never be
stored loose in a drawer because contact with hard objects can dull the blade
& reaching into a knife drawer can be very dangerous. We recommend storing
your knives in a hardwood block for safety and convenience. Many
cutlery sets include a hardwood block for storage.
Knife Safety
- Keep knives sharp at all times
- Use the correct size and type of knife for the job
- Cut away from the body when possible
- Use knives with a wooden or polyethylene cutting board
- After handling a knife, lay it down in a cleared area with the blade away from the body and safe distance
from the edge of the cutting area
- Do not reach blindly for a knife; reach deliberately for the handle
- Never try to catch a falling knife
- Do not use a knife to stab, pull, or lift materials
- Knives should not be used as can openers, screw drivers, or ice picks nor are they intended for prying apart
frozen food
