Have you ever bought a new kitchen knife, or set of knives, and really enjoyed them for a while, but then later on thought you really wasted your money? Most likely you didn’t. They probably just needed a good sharpening. Kind of like we put gas and oil in our cars on a regular basis, we should also put a sharp edge on our knives. Think of it this way, when you fill up the tank, hone your chef’s knife. When you change the oil, sharpen it. Honing is basically improving the edge that already exists on the knife. Sharpening is creating a new edge. Big Mike can sharpen one knife or the whole drawer full in just a few minutes. He even offers discounts for sets. Want a new honing steel and personal lesson? Big Mike offers that package with your newly sharpened knives too so you’ll be prepared to keep those knives working like the day they were sharpened.
Sharpening kitchen knives can be just as different as the knives look. Those serrated blades that are good for slicing tomatoes or bread can’t be sharpened the same way a fine edged chef’s knife or paring knife can. Did you know that a chef’s knife isn’t just a chef’s knife? There’s German or Japanese versions of those blades and they must be handled differently as well. If you try to sharpen a Japanese blade as you would a German blade, you will be sadly disappointed and need someone to fix your knife. At this time, Big Mike is not set up for Japanese blades. Hey, at least he knows it and admits it up front before your precious, several-hundred dollar favorite knife is ruined! Check back later to see when he’s ready to go for those.
Household sharpening isn’t all about the kitchen knives. Most folks have at least a pair or two of scissors laying around. I bet many are familiar with how those scissors, at least at one time, would push through the wrapping paper at Christmas or birthdays without tearing the paper. Let Big Mike put the edge back on them so you can get back to pushing those scissors! Have a pocket knife or hunting knife that no longer cuts the mustard? Big Mike will make it sharper than new!
Ways to help your knives stay sharp longer
So now that you have these newly sharpened knives, how do you keep them that way? Most people aren’t going to like this first part, but never, ever put them in the dishwasher! The detergent used to take that baked on food out of your dishes is abrasive enough to take the edge off your knife. Always carefully wash by hand and hand dry if possible. Leaving a truly sharp knife to drip dry in the other clean dishes could be asking for trouble. Another method to help keep them sharp is to store them in a knife block. This keeps them from getting banged around in the drawer. If you just can’t live with that clunky old block sitting on the counter, consider investing a few dollars in blade covers or an in-drawer knife holder. A magnetic strip on the backsplash is another option. Whichever you prefer, just find a way to keep each knife in its own space so the blade isn’t taking unnecessary abuse. Cutting boards are another factor. Nothing is better for that blade than a good hardwood cutting board, but they can harbor some pretty mean bacteria if not handled appropriately. If you prefer something other than hardwood boards, go with a softer plastic style cutting board and never use glass. Glass cutting boards are hard enough to force the knife edge to curl and dull. Finally, use a good steel to hone the edge every now and then. Big Mike knows he’s not the only one in the house using the kitchen knives, so it’s not unusual for him to hone his knives each time he uses them. Just a few even strokes per side will keep that edge in proper shape. Just don’t try to steel your serrated knives. How long until you need them sharpened again? Well, that all depends on how you take care of them and how often you use them. Follow these guidelines above and they’ll go for quite some time between sharpenings.