Blogs to read

Professional knife, scissor & garden tool sharpening for commercial and residential customers by Sydney’s top cutler.


Best ways to store your knives and how to clean them

A dull knife is imprecise, slow, and a one-way road to injury (yes, more dangerous than sharp knives). Here are some ideas of how best to store and treat your knife so it stays as sharp as possible for longer.
Storing your knives correctly is very important factor that can dramatically further the life of your sharp edges. What’s happening to your knives when you’re not using them can dramatically change how sharp they are the next time you go to use them. The harder the material a knife comes in contact with the faster it will dull. Avoiding contact with hard materials is the key to preventing premature dulling. There are a few places in your kitchen where a knife is likely to come in contact with something harder than itself. Today, lets discuss such places – where we store our knives.

Honing Vs Stropping

People often ask me what is the best way to keep their knives sharp for day-to-day use before they get too dull and need to be sent for a re-sharpen. My immediate answer is – to use a paddle strop. A lot of people are unfamiliar with what this method is. Some people use a honing rod to perform this task. Mostly because one came with the knife block when they purchased the set of knives that sits on their kitchen counter. Or perhaps they saw their local butcher or Gordon Ramsey use one on the telly?

Pull Through Knife Sharpeners, are they Any Good?

To use these sharpeners, all you have to do is wedge the knife in between the abrasive from heel to tip, which can give you a pretty serviceable edge in minutes. In more detail, pull-through sharpeners take two pieces of hardened material (typically Tungsten Carbide) and place them in an intersecting V-shape at a set angle. The abrasive V-shaped wheels which you pull the blade through strip bits of metal off your knife in an attempt to create an apexed edge.