COASTAL SHARP, LLC

COASTAL SHARP, LLCCOASTAL SHARP, LLCCOASTAL SHARP, LLC
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    • Home
    • What we Sharpen
    • How We Sharpen
    • Pricing
      • Consumer Pricing
      • Commercial Services
    • Knife Care
    • Contact Us

COASTAL SHARP, LLC

COASTAL SHARP, LLCCOASTAL SHARP, LLCCOASTAL SHARP, LLC
  • Home
  • What we Sharpen
  • How We Sharpen
  • Pricing
    • Consumer Pricing
    • Commercial Services
  • Knife Care
  • Contact Us

KNIFE CARE

  • Wash knives throughly after sharpening service.
  • Wash and dry the blade by hand immediately after use. 
  • Specifically dry all carbon steel knives ( Japanese) immediately after use.
  • Do not put fine cutlery in dishwasher. Heat and chemicals can ruin the blade and the handle.  
  • Use a soft sponge to clean the blade. Avoid abrasive scrubbers and powders as these can damage the finish.
  • Never cut frozen foods or bones with your knife. This can chip the blade.  
  • Never twist, wrench or cleave with your knife blade. 
  • Try to use a wooden or plastic cutting board. Do not cut food directly on marble, granite, glass, metal surfaces.  
  • Routinely align the edge with a ceramic rod or stone (minimum once a week). This will maintain your sharpe edge longer and to reach longer sharpening intervals.  
  • Protect knife edges by storing knives properly.
  • To avoid damage, use the proper knife for the job. 
  • We recommend servicing your knives once a year (for average home use).
  • During routine sharpening service knives should be restored for chips, broken tips, reverse bow, improper sharpening etc.
  • Thinning a knife may be necessary. Throughout sharpening process cutting blade may get thicker. Thin blade will cut thru food much easier.  
  • Your knives should be serviced by a professional sharpener only.
  • Scissors are sharpened to the correct angle that suit the material to intend to cut. 
  • Cutting other materials will reduce sharpness and ruin the edge of the scissor. 

GARDEN TOOL CARE

  • After use always wash, clean, dry the tools. Tools that will be stored for the season the blade could be wiped with a linseed or mineral oil or a similar lubricant. This will condition the metal and prevent from rusting. Always store tools at a dry place. 
  • Tools that are clogged with sap can be cleaned by a solvent like turpentine, or mineral spirits.
  • If the tool exposed to a disease, infected soil etc. could be cleaned by quickly soaking into to a bleach+water solution or wiping the tool with rubbing alcohol.  
  • Rusty tools could be cleaned by a wire brush, steel wool, rust removing chemical, soaking the tool in 1:1 vinegar+water solution overnight. Later wash, dry and coat the tool with a linseed or mineral oil.  
  • Seasonally or as needed wooden handles could be conditioned by wiping with boiled linseed oil. 
  • After interval use to maintain the sharpe edge most blades can be filed with a flat mill file or a sharpening stone. Follow the original factory bevel. Push the file in the same direction (not back and forth). In general most garden tools filed at 20-45 degree angle. 

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