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Frequently Asked Questions
Chicago Cutlery®
| How should I sharpen fine-edge Chicago Cutlery knives? |
| Sharp knives are safer than dull ones because dull knives require more pressure for cutting, which can result in slipping. Sharpening knives with a sharpening steel can seem difficult at first, but it’s actually quite easy once you get the hang of it. 1. Hold sharpening steel point down on flat stable surface like table or cutting board 2. Angle the knife blade so that it is approximately 15 degrees from the sharpening steel 3. Pull the knife down & across the sharpening steel in a slight arc, pulling the knife handle toward you. Stroke the entire blade edge from base to tip. 4. Repeat on the other side of the steel. 5. Repeat steps 3 & 4 three to five times, alternating the right & left side of the cutting edge. Knives should be sharpened after every couple uses for maximum performance. Use a scouring powder to clean & remove metal particles from your sharpening steel. After cleaning the steel, rinse it with water, dry it thoroughly & store it in a dry place. |
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