MAINTENANCE

Knife Maintenance

It is of utmost importance that you steel your knives on a regular basis after they have been sharpened. I recommend a ceramic steel, like the one for sale on my Web site, especially for Japanese knives. Whatever kind of steel you have, if used regularly, the edges will last a long time.

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206-557-4536  /  BOB@SEATTLEKNIFESHARPENING.COM

Hours: Tuesday - Saturday 10am - 6pm | Sunday 12pm - 5pm