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• We offer sharpening service in German quality using our sharpening machine.

• How to sharpen a knife using a sharpening steel.

(note: a sharpening steel is used only to maintain the sharpness of a knife, therefore, never wait for a knife to get dull before using the sharpening steel.)

1. Hold the sharpening steel in one hand. (see figure A)
2. With the other hand, hold the knife by its handle. (see figure B)
3. Place the heel of the blade (the cutting edge closest to the handle) toward the tip of the sharpening steel. The angle between the blade and the steel should be approximately 20 degrees. (see figure C)
4. Hold the sharpening steel steady and draw the knife blade down and across the sharpening steel. (see figure D)
5. Repeat on the other side of the blade.
6. Repeat steps 3 and 4 several times. Make certain to perform the same number of strokes with even pressures on both sides of the blade, constantly alternating sides. Speed is not important - please take your time. Keep your fingers away from the blade.
7. Wipe the blade with a clean cloth.

Do not use a sharpening steel to sharpen a serrated knife. This kind requires a special skill or a special sharpening tool. Inexpensive serrated knives should just be replaced.

If you have purchased fine knives, the manufacturer may sharpen them for you in a good quality, at a minimal cost.

What Angle ?

Sharpening angle will depend on the usage of the knife. A surgeon’s blade will have a very thin, very low-angle edge. The axe will have s strong, thick high-angled edge.

Something like a razor blade will, having an angle of around 12°, and its chisel-ground so that’s 12 ° total. Utility knives will have angles anywhere between 15- and 24- degrees (30-40 degrees total). An axe will have something around a 30° angle.

For double-ground utility knives, a primary edge of 15-18 degrees, followed by a secondary grind of 21ish degrees, works well. Don’t be obsessed with getting the exact right angle; rather, make sure that at whatever angle you’ve chosen, concentrate on holding it  precisely.

• Caring for Cutlery

1. To keep knives sharp, avoid using on metal surface. A cutting board is the best surface to cut on.
2. Wash knives by hand instead of using the dishwasher.
3. Clean knives right after using them, since food residues can damage the blades.
4. Always dry your knives thoroughly.
5. Cutlery should be stored in a wooden or plastic block or a magnetic rack rather than a silverware drawer so that knives won’t damage one another.
6. Never use a kitchen knife other than for cutting food.

• How to Select Kitchen Knives

No tool is as important in preparing food as a good and sharp knife. It’s easy to choose a good one, and while the best knives are expensive, good ones are still affordable.

1. Assess how much you cook. You’ll need a few decent knives even if you cook infrequently. If you cook a lot or plan to, it might be worthwhile to invest in fine cutlery.
2. Visit a cutlery and kitchenware store or an online distributor or retailer and look through the selections.
3. Look for a chef’s knife. This is the standard workhorse knife of kitchens. It’s a wide knife that tapers to a fine tip and can be used for cutting, chopping and slicing.
4. Select a chef’s knife with an 8- to 10- inch blade. Long knives are actually easier to use than smaller ones because there’s more blade to do the work.
5. Look for a chef’s knife with a stainless steel blade. The entire blade should be sharp and should continue for the entire length of the handle.
6. Select a thinner, 6- inch utility knife and a 3- or 4- inch paring knife. Almost all kitchen tasks can be accomplished with these basic knives.
7. Augment your basic set with a serrated knife for cutting breads and fruit and a honing steel to keep your knives sharp at all times.
8. Plan to buy the finest kitchen cutlery. These knives are made from forged steel. They will cut well and last a lifetime with proper care.

Sharpness matters more than cost. Sharp knives are safer and easier to use than dull ones (you’ll ned to use more force with a dull knife, and you might apply that force to yourself if you slip). Even good knives will need to be sharpened from time to time.

Beware of gimmicks! Except for better materials, knife technology hasn’t changed in hundred of years.

• Delivery

Germany Solingen Cutlery and Kitchenware Center, Cebu Philippines, can deliver your order to your doorstep. All you have to do is contact our store and get further information on how you can avail of this service.