- How can I help maintain
the life of my knife?
If you use your knife correctly, it can be an
heirloom possession for you. Using your knife correctly isn’t just
about how to maintain the edge and how to sharpen the blade; it’s
about how you use the knife on a daily basis. Do not push straight
down on your blades, Not only will this result in arm fatigue for
you, it can also be hard on your blades. When you cut, it’s
important to use a “locomotive” motion. Move the blade in either
a forward or backward direction. By pushing the blade forward when
you chop, rather than pushing straight down, the blade does the work
instead of having to use your muscle to cut. The same applies pulling
back on the knife. This slicing motion will cut down on muscle pain
and keep your blade in excellent condition.
- How
should I store my knives?
Store your knives in a block, a knife case, a drawer
wood holder, a sheath, a magnetic bar, or back in its original box.
If your knives are just thrown in a drawer, they can get dulled or
chipped, as well as being a potential hazard when you reach into the
drawer.
- What are appropriate
cutting surfaces?
One key to keeping a knife sharp is to use an
appropriate cutting surface. These include wood, bamboo, and
polypropylene, all of which are softer materials and will “give”
under the blade. If the knife can leave a cut line in the board, your
cutting board is sufficiently soft. Please do not cut on tile,
ceramic plates, marble, granite,glass, or acrylic. All of these
surfaces will dull your blade very quickly.
- What is the proper way
to hone a knife?
To maintain the life of your blade and for optimal
performance, it’s important to keep your knife honed. But remember
that there’s a big difference between honing and sharpening. Honing
maintains your blade. It simply realigns the micro edge of your blade
to give you the best performance possible—until your knife is ready
for re-sharpening. Sharpening actually removes metal from the blade,
putting a fresh edge on the knife. If you hone regularly, you’ll
cut down on the need for sharpening and extend the life of your
knife. You can easily hone your knives with a honing steel. Our
Honing Steel has a built-in honing guide set to the correct 16°
angle. Line your knife up with the guide, then make a few light
strokes on each side of the blade. That’s all it takes to maintain
the edge.
- What's the best way to
sharpen my knives?
Give us a call at 503-515-7714 or visit our web site
at MaynardEdge.com.
- Can I wash my knives in
the dishwasher?
We recommend that you do not wash your knives in the
dishwasher. Here’s why: The dishwasher can be hard on all your
dishes, but it can be especially hard on knives because they tend to
get knocked around during the cycle. Conversely, sharp knives can put
“dings” in your dishwasher, too. In addition, when you wash
different grades of metal together, brown spotting may occur on the
higher quality metals. These spots can be difficult, if not
impossible, to remove. Finally, many dish washing detergents contain
corrosive agents. Not only can this cause unnecessary wear on your
dishes, it can also cause pitting or corrosion on your knives. For
all these reasons, we recommend that you protect your investment by
hand washing your knives with a gentle dish soap that contains no
bleach or citrus extracts.
- What should I keep in
mind when hand washing my knives?
The best and easiest method is simply to wash the
knife using a damp sponge and mild soap right after you use it. Make
sure you do not run the sponge—or your hand—directly along the
blade at any time. Thoroughly towel-dry the knife and let it air dry
for a few minutes before returning to its proper storage. Never leave
your knife sitting in a sink full of water. Not only can it be
dangerous if you reach into the sink without seeing the knife; it can
also be hard on any knife blade and handle if left soaking in water
for an extended period of time.
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MaynardEdge.Com 503-515-7714
