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FOR IMMEDIATE RELEASE Storage and Cleaning Your Knives Can Dull Them Prematurely More Tips to Make Your Sharpened Knives Last Longer Using knives (even with use of a sharpening steel as noted below) will eventually dull them--sad but true. There are other ways knives get dull that can be prevented however. Some of the easiest ways to keep your knives sharper, longer is to place them in a knife sleeve for drawer storage, or in a knife block for the counter top. If you have a knife block with vertical slots, remember to place the knives with their spines (the back/top "edge" of the knife) down on the wood, thus keeping the sharp edge protected yet not touching anything. Some blocks have horizontal knife slots that do the same thing. Another easy way to keep knives sharper (and maintain handles) is to never put knives (other than butter knives) in the dishwasher. The dishwashing detergent uses very fine abrasives to clean plates and utensils that can abrade the fine edge of your knives to the point of dulling them with 2-3 washings. The sustained hot water/detergent environment also shortens the life of knife handles (especially wood). If, however, your knives have fallen victim to the knife drawer rattles or the dishwasher sand blast, bring them to Absolutely Sharp and get them back into tip top shape.
Once Sharpened, Keep Your Knives SharpMake Your Sharpened Knives Last LongerOnce your knives are sharpened by Absolutely Sharp, we want you keep them that way for as long as possible. What sharpening does is provide a true, very fine precision edge to the blade of the knife. Over time and with use this true edge gets bent or nicked, causing it to not cut as well. By using a sharpening steel on a regular basis (preferably every time you use your knife), you will keep the cutting edge of your knife straighter, and thus sharper, longer. There are many ways of using a sharpening steel. The key thing to remember with using one is that the angle that the blade edge needs to be is 22 degrees off the edge of the steel-- an easy way to figure out 22 degrees is to first make a 45 degree angle and then halve it--presto, 22.5 degrees. An easy way to keep a constant 22 degree angle on the blade is to put a folded towel on your counter or table and hold the sharpening steel point down onto the towel making it 90 degrees with the counter. If right handed, hold the steel with your left hand and the knife in your right. With the steel steady on the table, draw the knife edge at 22 degrees from the heel (nearest the handle) to the tip, one side at a time with a light, but firm pressure. Alternate and repeat this for each side 3-4 times and your knife's edge will have been re-straightened-- keeping it sharper longer. Depending on cutting use and the hardness of the surface you are cutting on, this will prolong the sharpness of your edge considerably. Once the touching up of your knives no longer makes your edges sharp, it means that the fine edge has been worn down and it is again time to have your knives precision resharpened by Absolutely Sharp.
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