EDGE-UCATION

One without a knife is one without a life - Old Finnish Proverb

 

BLADE EDGE-UCATION

 

Sharpening Frequency Depends On:

1) How you use and how often you use your blades

2) What type of metal the blade is made of

3) How you care for your blades in between sharpening

4) How you store your knives in between sharpening

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Your knife should easily slice through ripe tomatoes thinly without squishing them.

 

 

Sharpening vs. Honing

 

This is a common question and is often misunderstood.

The bottom line is that you should do both!

 

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Sharpening – restores the dull or damaged edge of your blade by shaving bits of metal off the

edges; the sharpening frequencies depend on your usage.

Sharpenings may be done by a professional or on your own.

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Honing – is done with a honing steel in between your sharpening and maintains, straightens,

and realigns the microscopic metal fibers of your knife’s edges which get bent during the cutting

process. Honing is best done after every knife use.

(Some chefs hone their knives multiple times during a single meal’s preparation.)

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A Sharp Blade Will:

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• Prevent injuries; too much force is exerted when cutting with dull blades

  (Yes, sharp blades are safer than dull ones! Cuts with sharp blades will heal faster, too)

• Increase productivity; it’s quicker

• Be easier and more fun to use

• Will not tear food, preventing waste and damage and thereby preserving

  the food’s flavor and budget

 

Blade Do’s:

 

1) Wash, dry, and store knives right after use (or as quickly as possible)

2) Use hot water and a non-abrasive sponge or rag

3) Have dry hands or gloves and a dry handle when washing to prevent slips

4) Properly store knives right after washing them either in a knife block or on a magnetic strip

     (If you must store knives in a drawer, wrap them carefully or use knife sleeves)

5) Use wood or plastic cutting boards

 

Blade Do Not’s:

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1)  Never wash knives in a dishwasher or soak in a soapy sink

2)  Don’t let knives air dry, which can aid rust spots and bacteria growth

3)  Do not cut on countertops, glass, ceramic, or stone cutting surfaces

4)  Never rush or run with knives or wield them absent-mindedly and without focus

 

Our Blades will be Our Friends or Foes, and it always depends on our direction! 

 

“The expectations of life depend upon diligence;

the mechanic that would perfect his work must first sharpen his tools.”

- Confucius