thesharpenerman@gmail.com

Helpful Tips & Hints

Remember...

Dull Is Dangerous, Sharp Is Safe.

If knives &/or any blades are stored for extended periods, please remember to oil them periodically, at least once a month.

Never use a steel to sharpen a blade, this will cause more long term damage by folding the metal instead of grinding or shaping it.

An edge can be maintained &/or honed with either a leather strop or really fine sandpaper on a smooth flat surface, a granite surface plate or glass.

Instead of any honing oil &/or compound, baby oil works wonders, it's cheap, plentiful & has multiple uses.

Never use olive oil as a honing or maintainance oil, while it makes your blade or tool smell nice, there are elements in olive oil which can be corrosive to the metal nor does it last very long.

Traditional Japanese Kitchen Knives, usually recognised by but not exclusively with a wooden or bamboo handle should never be put in the dishwasher as the steel is generally not stainless.

© The Sharpener Man 2014-2015