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Sharpening
Lorraine asks: I recently acquired a Chinese cleaver that I love, but it's pure steel and rusts with every wash. Do you have any suggestions? Also, where can I get my knives sharpened professionally? Tom sez: Don't wash knives! Especially not in the dishwasher! Professionals never do. They run water over their knives right after use, wipe them dry with a towel, and put them away, preferably in a block. This is especially true of the kind of metal which you seem to have. I must tell you not to get too attached to that cleaver, as any knife that rusts that easily is far from the best quality. Good knives need to be sharpened only rarely. Buy and use a steel to true the edge frequently (the one I have is coated with diamond dust; I bought it at Caire Restaurant Supply). But actual honing and sharpening remove years from the knife's life. A home sharpener called the Chef's Choice 2 is a good one. I don't own one, because I don't think I need it. A guy who sharpens knives professionally shows up at the Farmer's Markets (Magazine at Girod Saturday mornings; Uptown Square Tuesday midday). He misses some days, but he's usually there. He takes your knives back to his shop and returns them to you, sharpened, the next week. One more matter: avoid banging your knives around. Never store them in a drawer. Use either a wooden block or one of those magnetic racks you screw to a wall. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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