frequently asked questions
What is river park sharpening’s method?
I use a Tormek T-8, with water cooled stone &CBN wheels and a slack belt for knife repairs. These wheels run cool and protect knives from any potential heat damage. With the T-8 guided sharpening system, I am able to achieve consistent, repeatable angles. All sharpening is finished on a leather strop with polishing compound, this refines the sharpening process. Each knife is sharpened with a minimum of three steps before you receive them.
HOW do i prep to DROP OFF my KNIVES?
If you have a kitchen block you can drop off knives in your block. If not, you can wrap them in paper, a small towel or clean rag, etc. Please call or text 204-951-8045 to arrange drop off. I post a notice on my Google and Facebook pages, if I am unable to sharpen for an extended time.
Are my knives worth sharpening?
If you use them, then yes, they are worth sharpening. If you are careful with it, a sharp knife is safer than a dull knife, not only that, but a pleasure to use. Your knife does not have to be expensive to feel good in your hand or to deserve a refined edge.
How often should I sharpen my knives?
When they need it. That will vary from person to person depending on the quality of the knife and the habits of the owner. Proper steeling (see my instructions) will not sharpen a knife, but it will prolong the edge. Proper steeling simply realigns a dented or bent edge. Sharpening removes metal and changes the geometry of the situation. This might be needed every six months or once a year.
What knives do I need?
In all honesty, all you really need is a Chefs knife, a good paring knife and a serrated knife for cutting crusty bread, however a truly sharp knife will do the trick with less crumbs! That being said, I have six knives in my kitchen. I have two favorites and others that I like depending on my mood and item that I am cutting.
How do I use a steel?
The use of a steel is a delicate and generally misunderstood art usually typified by a dramatic flourish of the knife and steel, resulting in damaged blades and disappointing edges. It should be a gentle and subtle dance which carefully realigns the slightly bent and dented blade. It does not remove metal, it simply prolongs the edge you already have.
Step 1: Position the Steel
Place the steel vertically on a folded cloth and hold it firmly pointed down.
Step 2: Position the Knife
Hold the knife with the spine touching the guard of the steel. Now you must approximate the angle of the original sharpening, usually around 20 degrees. Imagine 90 degrees and half that, now you have 45 degrees, half that and you have approximately 20-22 degrees
Step 3: Steel the Edge
Starting at the heel of the knife, draw the blade down with a gentle slicing motion all the way to the tip, as if you were slicing a long thin strip off the steel. Do this twice on each side letting the weight of the knife do most of the work.
How often you steel your knife depends on the amount that you use it. Once per month if you use your knife casually, more often if you are using your knives more frequently and for longer periods of time. Someone working in a kitchen will use the steel / hone their knives daily.
How Do I Care For My Kitchen Knives?
No matter the quality of material, knives can rust and corrode over time without proper care. A properly cared for kitchen knife will last for years, possibly a lifetime and can provide a perfect cut every time. Keeping them cleaned, sharpened and maintained will extend their lives.
Use cutting boards that are plastic or wood. Ceramic, glass, hard counter tops are surfaces that will make your knives dull.
Refrain from using your knives as cleavers or chisels. Yes, they are cutting instruments, but they cannot be used to hack hard and unbending products like bone or anything frozen.
Steer clear of leaving knives in the sink. Wash them separately and always make sure that they are hand dried. Leaving them to soak in a sink of water is asking for corrosion along their fine edges, stainless steel or not.
Sharpen and hone your knives. Sharpen your knives at least once a year, either at home with a stone or using a professional sharpening service. Honing, steeling your knives regularly is one of the most important ways to keep them sharp.
Find a good place to store your knives. Do not place your knives loosely in a drawer as finely sharpened blades will nick or chip when moving around. Use a drawer knife organiser a magnetic strip or wood block to keep knives protected.
What is the Rockwell test of hardness?
The Rockwell scale is widely used by metallurgists to define just how hard a piece of steel is: the higher the number, the harder the steel. A metal’s rating is important to the knife maker because a harder steel will hold an edge better than a softer steel.
A harder steel will generally hold an edge better than a softer steel, but it is also more likely to crack or fail. For instance, a harder steel with a RC of 58-62 will hold an edge better than a softer steel. Some kitchen knives with high hardness require extreme care so that you do not damage the thin edge. Softer steel is more durable but won’t maintain an edge if the harder steel. Most axes and chisels use a softer steel that can withstand the impacts they encounter in their everyday use. Survival knives that chop through bone and wood, dig and pry would benefit from a Rockwell hardness of 55-58.
Rockwell Rating average;
52-54 soft steel, reasonable quality
54-56, hard enough for kitchen use, but requires regular use of a sharpening steel to keep it sharp
56-58, good quality kitchen knives, remain sharp long enough for kitchen use, normally easy to sharpen.
58-60, higher quality knives, remain sharp longer but are harder to sharpen
60-62, remain sharp for longer time but more specialized use and more difficult to sharpen.
Care and sharpening of your knives
Customers often ask me for tips about purchasing, sharpening and caring for their knives. I have acquired a good deal of knowledge through many years experience in sharpening and previous knife sales. Feel free to ask me anything you would like to know about knives. No question is too small or simple. If I do not have an answer, I will research the topic and get back to you. Feel free to contact me in person, by phone or email.
-Rob
Email: knifesmith66@gmail.com
Phone: 204-951-8045