KNIFE SHARPENING
Kitchen - Culinary - Fishing/Fillet Knives
Up To 4" $3.00
4" To 8" $4.00
8" TO 12" $4.50
12" To 16" $5.00
Serrated Knives Add $1.00
*Knife Sizes Includes Handle And Blade*
Pocket Knives
$3.00 Single Cutting Edge
2 Or More Blades Per Knife Add $1.00 Per Blade
With Serrations Add $1.00 (If Needs Sharpening)
$3.00 Single Cutting Edge
2 Or More Blades Per Knife Add $1.00 Per Blade
With Serrations Add $1.00 (If Needs Sharpening)
Hunting Knives
$5.00 Each
With Serrations Add $1.00 (If Needs Sharpening)
$5.00 Each
With Serrations Add $1.00 (If Needs Sharpening)
Mail-in Services Available
Please Call 920-954-8875
Knife Hints
Brought To You By:
Scott’s Lawn & Garden Tool Sharpening Service LLC
506 East Pershing Street, Appleton, WI 54911
920.954.8875
[email protected]
Cleaning a Knife
Always hand wash with soap and hot water after every use. The acidity of some foods can damage the edge, discolor the blade and pit the metal. Tomatoes and citrus are particularly harmful. Hand dry and return them to storage rather than letting them sit around.
Never put your knives in the dishwasher. The heat of the dishwasher may ruin the temper of the steel to the point that it will not hold an edge. Plates and other items in the dishwasher can hit your knives dulling the edge. Salts and acids combined with high, humid temperatures may damage tempered steel blades.
Storing Your Knives
Always store your knives in a block or wall magnet if available. If you must put them in a drawer with other knives and cutlery, keep them in a cardboard or plastic sheath.
Using a Knife Properly
Use the right knife for the right job. Every knife has a specific use and you should use the proper knife for every cutting task. To get the best use out of your knives you need to keep them very sharp. A sharp knife is much safer than a dull knife. Selecting good quality knives is very important, a knife should fit your hand, be quite comfortable and should only be used for it's intended task.
Sharpening Steels
Contrary to popular belief, a sharpening steel does not sharpen a knife, instead the purpose of a steel is to align the edge of the knife. As a knife is used, the edge will become curled. While you can't see the curl with the naked eye, a microscope reveals that the edge is askew. The tiny microscopic fibers bend over and dull the edge of the knife. The sharpening steel will straighten or re-align these fibers. Regular steeling is recommended. The more often you steel, the longer the sharp edge will last. Steeling is an effective way to help maintain your knife's edge between sharpenings. Eventually though your knife will become dull and need to be sharpened.
Need help learning how to use a sharpening steel, call
Scott’s Lawn & Garden Tool Sharpening Service
at 920.954.8875 to schedule an appointment.
Cutting Boards
Never use a glass, ceramic, marble, or granite cutting surface. These will dull and damage the cutting edge. Knives need a board surface softer than the knife itself. The best cutting boards are wood or plastic. The blade will cut into the board, but that is what the board is for. The most common cause of wear of the cutting edge of a knife is due to contact with the cutting surface.
Use plastic cutting boards for meat preparation. These can be safely sanitized in the dishwasher after every use.
Brought To You By:
Scott’s Lawn & Garden Tool Sharpening Service LLC
506 East Pershing Street, Appleton, WI 54911
920.954.8875
[email protected]
Cleaning a Knife
Always hand wash with soap and hot water after every use. The acidity of some foods can damage the edge, discolor the blade and pit the metal. Tomatoes and citrus are particularly harmful. Hand dry and return them to storage rather than letting them sit around.
Never put your knives in the dishwasher. The heat of the dishwasher may ruin the temper of the steel to the point that it will not hold an edge. Plates and other items in the dishwasher can hit your knives dulling the edge. Salts and acids combined with high, humid temperatures may damage tempered steel blades.
Storing Your Knives
Always store your knives in a block or wall magnet if available. If you must put them in a drawer with other knives and cutlery, keep them in a cardboard or plastic sheath.
Using a Knife Properly
Use the right knife for the right job. Every knife has a specific use and you should use the proper knife for every cutting task. To get the best use out of your knives you need to keep them very sharp. A sharp knife is much safer than a dull knife. Selecting good quality knives is very important, a knife should fit your hand, be quite comfortable and should only be used for it's intended task.
Sharpening Steels
Contrary to popular belief, a sharpening steel does not sharpen a knife, instead the purpose of a steel is to align the edge of the knife. As a knife is used, the edge will become curled. While you can't see the curl with the naked eye, a microscope reveals that the edge is askew. The tiny microscopic fibers bend over and dull the edge of the knife. The sharpening steel will straighten or re-align these fibers. Regular steeling is recommended. The more often you steel, the longer the sharp edge will last. Steeling is an effective way to help maintain your knife's edge between sharpenings. Eventually though your knife will become dull and need to be sharpened.
Need help learning how to use a sharpening steel, call
Scott’s Lawn & Garden Tool Sharpening Service
at 920.954.8875 to schedule an appointment.
Cutting Boards
Never use a glass, ceramic, marble, or granite cutting surface. These will dull and damage the cutting edge. Knives need a board surface softer than the knife itself. The best cutting boards are wood or plastic. The blade will cut into the board, but that is what the board is for. The most common cause of wear of the cutting edge of a knife is due to contact with the cutting surface.
Use plastic cutting boards for meat preparation. These can be safely sanitized in the dishwasher after every use.
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GO TO THE (SUBMISSION FORM / SERVICE TAG) TAB
PRINT AND FILL OUT
OR
FILL OUT A SERVICE TAG WITH YOUR NAME & PHONE NUMBER
Service Tags Are Located In Drop Box (upper left)
WE WILL CALL OR TEXT YOU WHEN IT'S READY FOR PICK-UP
IT'S THAT EASY
WE MAKE IT QUICK - EASY - CONVENIENT FOR OUR CUSTOMERS
GO TO THE (SUBMISSION FORM / SERVICE TAG) TAB
PRINT AND FILL OUT
OR
FILL OUT A SERVICE TAG WITH YOUR NAME & PHONE NUMBER
Service Tags Are Located In Drop Box (upper left)
WE WILL CALL OR TEXT YOU WHEN IT'S READY FOR PICK-UP
IT'S THAT EASY
WE MAKE IT QUICK - EASY - CONVENIENT FOR OUR CUSTOMERS