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The Care and Feeding of Your Kitchen Knives
| A. Knife 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 is actually quite easy once you get the hang of it.
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- Hold sharpening steel point down on a flat, stable surface (like a table or cutting board.)
- Angle the knife blade so that it is approximately 15 - 20 degrees from the sharpening steel.
- Pull the knife down and across the sharpening steel in a slight arc, pulling the knife handle toward you. Stroke the entire blade edge from base to tip.
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Repeat on the other side of the steel.
- 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 of uses for maximum performance.
To clean and remove metal particles from your sharpening steel, use a scouring pad, rinse with water, dry thoroughly and store in a dry place.
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B. Knife 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 form the handles. Dishwashers may cause nicks on the edges.
- Additionally, the heat and detergent may have a corrosive effect on the handles.
- After washing your knives, towel dry thoroughly and store in a dry environment with sharp edges facing down or away.
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| C. Knife Storage
- Sharp knives should never be stored loose in a drawer because contact with hard objects can dull the blades & reaching into a knife drawer could cause injury.
- We recommend storing your knives in a hardwood block for safety & convenience.
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Click here to see our complete selection of knives and knife block sets.
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The Pots and Pans Store
Troutstream Trading Co. LLC
3287 Douglas Dr.
Sanford, MI 48657
Toll Free: 877-207-9092
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