12/08/2026
This just made my day today !
I love restoring and keeping them purposeful.
Good knives are made to work and with some tlc will stay sharp and keep on going and going.
Everyday as a mobile sharpener I get an opportunity to sharpen, reset, re-profile knives. One of the best things you can do for your everyday kitchen knives is keep them sharp. That doesn't always need me. It needs education. It's a tool and you need that tool to be working 100%. Makes sense, right? Depending on knife construction, type of steel, etc., your knives should only need a professional sharpen once every four months, I'm talking about Domestic Kitchen use . So here are a couple of my Best Tips
1. Try to avoid the dishwasher if you can.
It's not the heat that destroys the steel. It's the chemical reaction with some steels and the chemical cleaners and it's terrible to try and put an edge back on the knife, let alone for you to retain it
2. Steel your knife regularly.
This will realign your edge and keep it in service for a lot longer
3. Hot water, a soapy cloth, and a dry off is the perfect way to look after your knife. Always put it away dry. Don't let it dry if that makes sense.
I will be out and about in your area doing what I do so if you have any knives, cutlery, lawnmower blades, blender blades, gardening equipment, drop me a text on 0272051558 and we can make a time to make this all very easy.
Cheers talk soon, Paul. Sharpagain