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Carbon steel knives are a joy to sharpen There are fewer carbon knives in our neck of the woods We're in the midwest. We got started sharpening kitchen knives here. There are a ton of German stainless steel knives (great for corrosion resistance) in this part of the country. Maybe it goes back to the original settler farmers and their descendants having an affinity to items from their home country? That's what we think. We service the whole country by mail In our pursuit of building connections between home kitchens and school kitchens to raise money to pay down school...

Get your knife aid Who needs a knife sharpening service? As it turns out, nearly everyone needs a knife sharpening service. Knives sit in our drawers just waiting to work against us during food prep and home cooking adventures. Why? Because they are dull from all their previous use. While we get new tread on our vehicles when our tires go bald it's just too much of a hassle to get our kitchen knives sharpened or to sharpen them ourselves. Yet, it happens every day. This is true for a paring knife, our chef knives, our Japanese knives, our serrated...

Kitchen Knife Storage. A Magnetic Strip? A Drawer Block, A Knife Block or Other? Storage When assessing the best way to store your knives it can be easy to forget why you're doing it. Most store knives in order to not have them out all the time and or to make them look great. More is going on in this simple act of storage. When looking for a knife holder, whether it be a magnetic knife holder, a knife block, a wall mounted solution, a knife rack or the best countertop solution for your kitchen knives consider 1) cutting edge...

Kitchen knife rod sharpener Why a honing steel and/or ceramic sharpening rods The use of honing rods will extend the sharpness of your knives. They don't sharpen, per se. To sharpen they would need to remove material and most don't do that. However, they do make knives "sharper" through cutting edge alignment. Consider using rods at least every three times you take a knife out, if not every time you use each knife. Just a few strokes can change the performance of both your German and/or Japanese knives. It's a big deal. How to use ceramic rods and/or sharpening steel...