Anyone who has used a really good knife with a great edge will tell you that it makes cooking more fun. The most important thing you can do to keep your knives sharp involves how you use them and how you care for them after each use. It is just a fact that all knives, no matter how good they are, will eventually become dull and need to be sharpened.
Today we will discuss a few tips to keep your knives sharp longer. In another post, we will give you tips on sharpening. Remember, we are always willing to assist any of our customers with sharpening and offer sharpening services.
So...you want your nice hand-forged knife to stay sharp. You don't want it to chip, ding, break a tip or any of those things that require someone to 'fix' it. Therefore, don't use any knife as a can opener, ice cube crusher, or to hack away at frozen foods. Take care of it and it will reward you with many years of dedicated service.
Knives don't always get dull because of overuse, they will also dull faster if being used on a surface that is too hard. I strongly recommend a wood cutting board. The traditional looking 'butcher block' board using 'end-grain' wood as in the photo will prolong the life of your blade edge better than anything else. If an expensive cutting board is not in your budget, a nice economical alternative is a wood board without end-grain or a bamboo cutting board.
Strop, strop, strop. Just like the old movies where you see the barber stropping his blade between swipes, a knife that is stropped after each use stays sharp months longer than one that is not. On Japanese blades, use a ceramic fine grit sharpening rod after each use. It only takes a few seconds, but your knife will love you for it!
Now through May 31, we are offering a FREE CERAMIC SHARPENING ROD with any steak knife or chef set purchase of two knives or more.