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Caring for and Sharpening Cutlery
Cutlery should be used for food preparation only.
Cutting other materials, such as paper and cardboard, will cause the blade to dull
faster.
Cleaning
Cutlery should be washed in hot soapy water and dried immediately. Letting knives soak
in water or putting them in the dishwasher could be harmful as water and high temperatures
may cause a change in the temper of the steel blade or loosen the handle. Cutlery should
also be stored in their own rack or in such a manner that their blade does not rub against
other items and become dull faster.
Use a
Steel
The sharpening steel or "Steel" will maintain the edge of your knife if used
regularly. Drawing the edge of the blade across the the steel realigns the microscopic
fibers found on the very edge of the blade. It is recommended
that ceramic knives be sharpened using a diamond sharpener and not a
sharpening steel.
To use the steel:
- Hold the steel in one hand and the knife in the other with the cutting edge toward you.
- Place the blade on the top of the steel and raise the back of the knife 20o
(about 1/4"). This attitude should be maintained during the entire process.
- Place the heel of the blade at the tip of the steel and using light pressure, draw the
edge of the blade across the steel in a sweeping, curved motion until the tip of the blade
points toward the handle and guard of the steel.
- Place the blade on the bottom of the steel and repeat the process to sharpen the other
edge.
- Always give each side the same number of strokes to maintain the knifes balance and even
cutting edge.
Sharpening
Eventually the cutting edge of knives become dull and require sharpening to restore
it's original sharpness. This can be done with a professional electric knife sharpener
designed to restore the sharp edge and maintain the proper angle of the blade, using a
sharpening/wet stone with honing oil, or taking your cutlery to a professional grinding
shop.
Cutlery Guide
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