Because not only will we put one of the best edges
on your knives, we can accommodate an "angle of
the edge" that best serves your needs. We keep
knife-specific, detailed information in our database,
so that we can duplicate your edge over and over again.
Another reason, and a very important one, is that with
the "EDGE PRO"
system the minimum amount of steel is removed from your
blades, thus extending the life of your knives. We ship
your knives back to you usually within 24 to 48-hours
of receiving them. |
We recommend that you wash your cutlery by hand.
Your knives have been heat-treated and cooled in the
manufacturing process to give it proper strength without
becoming too brittle. This is called tempering of the
knife steel. The hot water and high drying temperatures
in the dishwasher could de-temper the blade.
Washing by hand with soap and water, while only taking
a couple of seconds, will keep your cutlery looking
new. Remember to always hold the knife with the edge
of the blade away from the hand you are holding it
with and dry immediately after washing. |
That depends on how often you use them and how well
you maintain your edge. Generally speaking, a household
set of cutlery will need to be professionally sharpened
about once a year. Maintaining your edge is accomplished
two ways: 1) Protect the edge from banging around and
hitting other objects. 2) Steel your knives after every
use. |
 |
With regular use, any knife's edge will
lose its "bite." Under high magnification,
you can see that the cutting edge itself has tiny serrations
(or a row of teeth) which must periodically be realigned
for optimum cutting performance.
The key to using a honing steel is holding the blade
at a constant angle (usually about 20 degrees) as
you simulate the motion of the blade "shaving"
off the surface of the honing steel itself. The "tip
of the steel" down method, shown here, works
well as it lets you see the contact point of the knife
with the steel. Alternating from side-to-side, stroke
each side of the blade 4-5 times. Very little pressure
should be applied to the knife as you do not want
to grind the steel. When you hear an almost musical
sound, the pressure is just right. Accurate recommends
using a ceramic steel for most applications and we
have them available for under $20.
At some point, any quality knife will require sharpening
by a professional on equipment not normally found
in the home. This is when Accurate should be called.
|
A sharp knife will slice through food effortlessly
because a very little amount of pressure is needed between
the blade and the object you are cutting. With a dull
knife, you must apply an excessive amount of force to
the cutting operation, thus you expose yourself to the
greater possibility of your hand slipping off the handle,
or the blade itself losing contact with the food and
cutting your hand. For those using knives for extended
periods of time, a sharp knife is more ergonomically
friendly to the hands, arms and shoulders. |
| A. Point: |
Used for piercing your
food. |
| B. Tip: |
The point (which includes the tip) is
used for delicate and small foods. |
| C. Spine: |
The top of the blade which is opposite
the edge. |
| D. Edge: |
It's the main part of the knife or sometimes
called the "working part." |
| E. Heel: |
The rear part of the blade used when force
is needed for cutting. |
| F. Bolster: |
Helps protect the hand from slipping off
the handle across the edge. |
| G. Tang: |
Part of the blade that extends into the
handle. |
| H. Scales: |
Sides of the handle made from a synthetic
material or sometimes wood. |
