Edge maintenance

I don't know if any of you read Lifehacker. Their tagline is "Tips, tricks, and downloads for getting things done." This can be an everyday basic sort of thing (how to set a table, fall asleep faster, pick the best email service), or wacky fixes for problems, or some complicated techno-gadget projects. (One guess about which sort of article I usually skip!)

Anyway, I love them and their top story right now is "How Do I Sharpen a Kitchen Knife?". Mostly the article deals with honing a knife using your butcher's steel, which is a breeze. They have really good instructions, so I'll just add one note to that: Watch your ANGLE! Holding the knife at a bad angle to the steel will just dull the edge even more. Not to mention the fact that it can leave some ugly scratches on the blade.

When it comes to actual sharpening, the article doesn't really go there. So I will.

A quick search will give you a lot of easy home sharpening methods, mostly in the form of pull-through or electric sharpeners. Carl's favorites right now are from Chef's Choice. But really the best way for you to sharpen things at home is to get a sharpening stone of some sort. Some people insist on diamond stones, other people use nothing but natural stones. It's a personal thing, really, but I can tell you that a Norton combination stone was the one that outsold the others last holiday season.

If you're not in a do-it-yourself mood, we can do it for you!
For those of you who live nearby, you can drop off your knives directly and we give you a call when they're ready to pick up.

If you're too far away, we have a mail-in sharpening service. Here's a list of the different packages we offer.


And remember the Big Three of Knife Care
1) Say NO to the dishwasher!
The heat, harsh detergents, and all the bouncing around are not good for your knife. This goes double (quadruple!) if your knife has a wooden handle.
2) Use a cutting board that makes your knife happy.
It doesn't like hard countertops or glass cutting boards. Stick with wood, bamboo, or plastic if you want your edge to last longer.
3) Store it safely and securely. Anything is better than tossing it in a drawer to bang around with you measuring spoons and garlic press. Even storing it in the cardboard or plastic sleeve it came in will help protect the edge, if you don't have the counter space for a knifeblock and an Edge Guard feels too professional-chef-y.