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FAQs

Why are the many blocks and sets of knives commonly available cheaper than your most basic individual knives?

Our ranges are of a quality that meet the demands and expectations of the customer looking for a tool that has the ability to meet more than just a price parameter. All our blades are checked and hand sharpened to ensure an absolutely even razor edge - thus ensuring a longer lasting edge that is easier to re-sharpen. The seemingly excellently priced blocks of knives lack all these characteristics. All JKC knives give pleasurable cutting action and if looked after and maintained properly should continue to do so throughout their long life span.

What is the best way to re-sharpen the Classic blades?

Re sharpening your Classic blades is easy. Initially you should be able to get between 1 to 3 months of use (assuming you are preparing about 4 meals a week for up to 4 people) out of your Classic blades. Then when it does become time to re sharpen the easiest system is on the JKC Water Wheel (Code KC100). It is important to remember with single layer stainless steel knives that after the first re sharpening they will need to be re honed little and often which is extremely easy on the foolproof Water Wheel Sharpener.

What is the best way to clean my Classic knives?

Despite what many manufacturers may say no sharp blades should ever be put in the dishwasher. The reasons for this are:

  • a)The powerful cleaning agents that replace the scrubbing action undermine the delicate edge of any sharp blade.
  • b)There is always the risk of the sharp edge knocking against something more delicate thus scratching other items in the dishwasher. Or of other items knocking against the delicate edge and undermining it - to maintain a knife in optimum condition it is vital that it never (except when sharpening) comes into contact with any material that is harder than itself.
  • c) It is dangerous! The safest and most effective way to clean your sharp knives is to wash them after use under a running tap holding sharp edge away from you and dry immediately.

Never, ever leave sharp knives soaking in a sink of water. If someone inadvertently puts a hand in it could be very nasty.

What is the best surface to cut on?

Wood or high density plastic (which can be found very cheaply in most supermarkets). Wood is naturally anti bacterial and the high density plastic boards can be easily cleaned and usually have micro ban in them. Sharp knives should not come into contact with materials harder or as hard as they are (except when re sharpening) this will prematurely undermine the edge and could cause chipping. Never use glass, marble, melamine, china, tiles, steel or any hard material as a cutting board.

How should I store my Classic knives?

On a magnetic bar or in a block or in their box in a drawer. When storing sharp knives obviously keep away from children. Also ensure that the blade edge is not knocking against other cutlery.

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