Hi, my name's Dan. I'm the owner operator of Plaza Cutlery in Costa Mesa, California. We have a great selection. We also have a website, plazacutlery.com. And today we're going to be talking about knives.
When you clean your knife, just basic dishwasher soap and warm water is basically all you need in the sponge. Just make sure that when you clean it, that you put the soap on the sponge and you wipe towards the edge. Not the edge towards you. That way you won't get cut. And wipe down and rinse it. Do not put your knives in the dishwasher. You have a number of problems that can happen. You know, if you do put the knives in the dishwasher, the knives are going to rattle around, and you're going to damage the edge. Plus knives are, most cases, are made of stainless steel. And stainless means stain less, not stain free. There's carbon in it, is what makes the knife hold the edge. And that's also what rocks. So you're going to get spots on them. So you want to wash them by hand and dry them right away.
In terms of sharpening, the most important thing is to pick the right stone. So the first step is a man made stone, which has got a coarse side and a fine side. There are some stones that do have just one grip, but in most cases, like Norton or Carborundum, which are the main two companies, they have two sides in most cases. And for home use, if you're using your steel correctly, you're only sharpening once a year. So over a period of 20 years, you're not really going to wear your stone out. You also want to make sure you get a stone that's the correct size. All the way up to your bigger knife, so you cover all sizes.