The best knives deserve the best care. Here are some easy tips to follow to keep your knives sharp.
Cutting surfaces: Only use plastic, wood or bamboo cutting boards to extend the life of your knife’s edge. If you cut on glass or granite, you run the risk of rolling or burring the edge and reducing the life of the knife
Cleaning: Cutlery, including Ergo Chef’s knives, should be hand washed with mild liquid dish soap, a soft sponge and hot water. Use a soft towel to dry.
Stain on the blade? Staining usually occurs due to carbon content in the blade. Stains can be removed with a dash of Comet cleanser or Bar Keeper’s Friend, a sponge and warm water to remove it. Never use Scotch-Brite, Brillo Pads or other abrasive sponges on a steel blade. These will scratch the knives and can dull the edges.
Sharpening knives: Since this is our blog, we get to give a shout-out to our very own Oval Diamond Sharpeners. Your knives will probably need sharpening about once every 3-6 months.
Use the sharpeners carefully. Very lightly and with no pressure, sharpen Ergo Chef knives on an 18-20 degree angle. See our video for tips on sharpening here.
Knife storage: Always keep your knives safely stored in a knife block or in a plastic Universal Edge Guard to protect the blade. Using either of these items to protect knives is the safest way to store knives and will keep your knives performing better longer.
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very nice blog very informative tips 🙂 i like it keep sharing
It is really a nice and helpful tips for knife sharpening. I am glad that you shared this helpful information with us. Please keep us up to date like this.
I am trying to learn how to sharpen my knives of wet stones
I cannot find an answer to the following – when I place the blade on the stone with my right hand lying the blade flat with the cutting edge pointing to the right do I lift the blade about 18″ turning the blade to the right and push the blade to the right as I make the pass across the stone OR –
Do I turn the blade to my left from the flat position and push the blade to the right across the stone? It seem like I roll the sharp edge eater way and the blade does not cut paper?
You need to lift the blade to the proper edge angle of your knife. Most are about 18 degrees. But check with the knife maker. Once you’re holding your knife at the proper angle so your blade edge is touching the stone, then you can push and pull the knife on the stone sweeping the edge on a diagonal back & forth to sharpen. You never hold it flat on the stone when moving it. It’s best if you’re new at using a wet stone, to get an angle guide to help get the angle proper. If you cannot get it this way check some popular videos out on YouTube knife sharpening with a wet stone. There are many. Thanks and Good Luck!