5
Remember that the sharpener must be
made of a harder material than the steel
in the blade. For this reason you need to
use a sharpining steel made of ceramic or
chromium steel, a whetstone or a knife
sharpener.
If a knife has become very blunt as a
result of long use or carelessness, you
may need to have the blade professionally
sharpened to restore its edge.
Storing and using your knife
— Avoid cutting through frozen or very
hard foods (for example, bones),
because this can cause the edge
to bend or shards to loosen in the
blade. If you cut into hard foods: Pull
the knife back and forth through the
food. Do not rock the knife from side
to side.
—
Always use a chopping board made of
wood or plastic. Never cut on a sur-
face of glass, porcelain or metal.
— Store your knife in a knife block or
on a magnetic strip on the wall. Stor
-
ing knives in the right way protects
the edge and prolongs the life of the
knife.