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Need new kitchen knives that stay sharp
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<blockquote data-quote="sl1000794" data-source="post: 298277" data-attributes="member: 6974"><p>1. If you are cutting on a surface and your knife doesn't leave a cut mark on the surface under the meat, the surface is dulling your knife. I always use only a wood cutting board.</p><p></p><p>2. Do NOT as in NEVER EVER run your knives thru a dishwasher. The high heat/humidity of the drying cycle will corrode the edge off your knives. ps: do NOT ever run your wood cutting board thru a dishwasher as the high heat/humidity can release the glue holding the board together and it can come apart.</p><p></p><p>3. Store your knives in a wood knife block, not loose in a knife drawer where the cutting edge can be up against something that will dull the edge.</p><p></p><p>4. This is what I use to sharpen my knives: Accusharp.</p><p></p><p>[ATTACH]44258[/ATTACH]</p></blockquote><p></p>
[QUOTE="sl1000794, post: 298277, member: 6974"] 1. If you are cutting on a surface and your knife doesn't leave a cut mark on the surface under the meat, the surface is dulling your knife. I always use only a wood cutting board. 2. Do NOT as in NEVER EVER run your knives thru a dishwasher. The high heat/humidity of the drying cycle will corrode the edge off your knives. ps: do NOT ever run your wood cutting board thru a dishwasher as the high heat/humidity can release the glue holding the board together and it can come apart. 3. Store your knives in a wood knife block, not loose in a knife drawer where the cutting edge can be up against something that will dull the edge. 4. This is what I use to sharpen my knives: Accusharp. [ATTACH=CONFIG]44258._xfImport[/ATTACH] [/QUOTE]
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