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.