Sundog is happy to continue to offer knife sharpening in addition to our other sharpening focuses. Our rates remain the same at $5 per knife, 6 inches or under, and $1 per inch for all knives over that length or for knives with additional blades. Check the Prices page for additional prices and services.
Different Types of Knives
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High Carbon Stainless Steel - A combination of the best attributes of carbon stainless steel and stainless steel blades.
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Stainless Steel - Unlike carbon steel, stainless steel blades do not discolor or rust, however, the steel is not hard enough to hold the best edge.
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Titanium - Titanium blades are made from a mold of titanium and carbides. When compared to steel, titanium is much lighter, more wear resistant and holds its edge longer. The titanium blade is more flexible than steel, making it better for tasks such as boning and filleting.
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Ceramic - Ceramic blades are made of zirconium oxide and aluminum oxide. Although they are much more delicate than steel knives, they tend to hold their edge up to 10 times longer. Once these blades have dulled, they must be sharpened by a professional.
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Plastic - Plastic blades are used primarily to prevent discoloration of fruits and vegetables when coming in contact wit h the knife. Plastic blades are not very sharp, and require some amount of force when cutting.
Tips for Maintaining Your Knives
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Wipe knives clean when you are finished using them. This prevents discoloration. This also prevents food from hardening on the blade, which can cause improper cleaning which leads to premature dulling of the blade.
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Wash knives by hand. Dishwashers expose your knives to extremely high temperatures and harsh detergents. These things combined can cause your knives to discolor or even rust, and can cause your knives to dull prematurely.
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Use wood or polyethylene cutting boards. These create less resistance on your knife's edge. Never use a ceramic, metal, glass or plastic cutting board. Use of any of these types of materials will prematurely dull your blades.
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Store your knives properly. Store them in a wooden or polyethylene knife block, on a strong magnetic strip or in individual holders or sheaths. Never just pile your knives on top of each other in a drawer. This will cause your knives to bang against one another or agains other utensils, causing nicks in the edges and premature dulling of the blade.
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Take care of handles. Occasionally wipe handles down with vegetable oil. This prevents them from drying and cracking. Occasionally wiping down the blade with oil as well will prevent them from rusting and will help prevent discoloration.
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Use proper cutting technique. When cutting, try to release or lighten pressure as you come in contact with the cutting surface. This will not only help keep your edge sharper, it will prevent bruising in delicate fruits and vegetables.
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Have your knives sharpened regularly!