Recommended Tool:
1227-12 |
Other Sharpening Steels
For efficient performance, always keep your knives sharp. Remember,
a dull knife can be dangerous.
Keep all knives in a rack or block to prevent direct contact
with each other or with other hard objects.
Don't:
-
Toss in a drawer
-
Use to open cans
-
Remove jar lids or bottle caps
-
Cut string, cones, metal or paper.
Always use a cutting board or proper cutting surface
when chopping, slicing, or mincing. Never cut on metal, glass or
porcelain. You can ruin even the finest cutting edge if you use it on a hard
surface.
Kitchen knives need constant inspection for efficient
performance! Ordinary slicing of foods will dull a good edge. But
this doesn't mean the knife requires re-sharpening. A few light strokes on a
butcher's steel will reset the edge and restore the knife's keenness.
Always use a high quality sharpening steel. You'll
never go wrong with high-quality Solingen, Germany, sharpening steels
manufactured by J.A. Henckels or F. Dick. But consider alternatives such as
Forschner by Victorinox's line made in Sheffield, England, or an
American-made Dexter-Russell.
Eventually, any keen knife edge — even when maintained with a steel
— wears off. If using a steel no longer restores the knife, it must be
reground.
That's when we can help you. New Jersey Grinding re-edges
your knife with the same edge that came from the factory. Just call
1-866-NJ-GRIND for grinding services.
If you grind the knife yourself, it's extremely important
not to overheat the blade. Excessive heat will draw the temper, and the
blade will no longer hold its edge.
A wet grindstone is the best protection against overheating.
You can use a good, lubricated stone when steeling fails to bring back the
edge.
1. Grasp the sharpening steel firmly with your left hand, placing the thumb
securely behind the guard.
2. Place the heel of the blade against the steel at a 90°
angle (figure A).
3. While keeping the cutting edge against the steel, raise
the back of the blade approximately 1/4" off the steel, or at 20° (figure
B).
4. Try to maintain this angle and apply constant, moderate
pressure as you draw the blade smoothly across and down the full length of
the steel in one continuous motion -until the blade tip completes the stroke
by passing off the steel near the guard (figure C).
5. Repeat for the other side of the blade, only this time
under the steel (figure D).
Instructions provided by
Dexter-Russell
