Care of Giesser knives / Giesser Knife sharpening |
How to maintain your GIESSER knives -
tips for professional care
- after your knife has been in contact with fruit acid and other food containing acids (eg mustard) immediately clean the giesser knife blade
- when possible clean your Giesser knives by hand: thus you prevent that the blade gets in contact with aggressive detergents or chlorine water for too long
- If cleaning your knife in a dishwasher take care that only detergents are used that are recommended by the cutlery industry
- store your Giesser knives in a dry place
- clean you Giesser knife immediately after use
- wooden knife handles should be cleaned with warm water, never let them rest in water for too long time otherwise the wood wells up.
- never abuse your Giesser knife by using as a can opener, screw driver, lever or cleaver
- always use a wooden or plastic board as cutting base. Never cut on a plate, on metal or stone.
- when re-sharpening the Giesser knife blade always take care that the edge is polished with a very fine grinding belt or a felt wheel after the initial grinding.
- sharpen your Giesser knives on a sharpening stone with plenty of water – it prevents the steel from getting too hot and thus loosing the edge. When grinding on a band machine take care that the steel doesn’t get too hot.
- the sharpening wheel must run smoothly, this guarantees an even edge and optimum blade profile.
- after sharpening always refine or polish the edge with a very fine grinding belt or a felt wheel.
- the burr that exists after sharpening must always be honed carefully with a hand honing stone. If you hone too much the Giesser knife blade is blunt again.
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