F.A.Q.

Ø There is rust on my cast iron! How can I stop my cast iron from rusting.

To prevent rusting of cast iron, it's essential to keep the pan well-seasoned and dry. If you discover rust, have a professional strip the pan of any remaining seasoning and reseason it. This process typically involves applying multiple layers of high smoke point oil and polymerizing the oil to create a protective layer.

After the pan has been professionally reseasoned, follow these steps for maintenance:

1. Clean the pan after each use with a soft, lye-free soap. Most modern dish soaps, with the exception of Dawn, are safe and won't damage the seasoning. Although Dawn is lye-free, it's strong enough to strip the new seasoning.

2. Avoid soaking the pan. Instead, use a soft brush or cloth to gently clean the interior.

3. Dry the pan immediately using a paper towel, then heat it on the stove or in an oven for about 5 minutes to eliminate any residual moisture.

4. Apply a small amount of oil to the warm, dry pan and wipe out any excess to maintain the seasoning.

5. Store the pan in a dry place until the next use.

Following these practices will help protect your cast iron pan from rust, maintaining its durability and performance. 

Ø I only use cheap knives, why do I need to sharpen them?

It is important to sharpen inexpensive knives for various reasons. Maintaining a sharp edge is crucial for their performance and durability. Sharpening inexpensive knives ensures efficient cutting, enhances safety by reducing slippage, extends their lifespan, increases versatility in the kitchen, and proves cost-effective by avoiding frequent replacements. Regardless of their price, keeping inexpensive knives sharp is essential for optimal functionality in the kitchen.

Ø How long will a sharpened knife last?

With proper care, home chefs can ensure their knives remain sharp for months or years without requiring professional sharpening, depending on the hardness of the steel. However, professional chefs may need more frequent sharpening, typically every week or month. To extend the lifespan of your blades, it's crucial to use honing rods and knife sleeves correctly. If you're interested, I can provide guidance on effectively using honing rods to maintain your knife's sharpness. Furthermore, I offer a complimentary cardboard sleeve with every fixed blade I sharpen.

Placing your knife in the dishwasher should be avoided, as it can cause damage. The vigorous movement and bouncing contact with other metals inside the dishwasher can result in blade chips. Additionally, the high corrosive nature of dish detergents and the heat generated can degrade the adhesives used in knife handles. While I can’t argue against the sanitary and convenience aspect, it’s not the end of the world for stainless steel knives. But if you have carbon steel knives, ABSOLUTLE NOT DISHWASHER SAFE.

By adhering to these care guidelines, you can keep your knives in optimal condition for an extended period, reducing the frequency of professional sharpening.

Ø “I have a V sharpener, why do I need your services.”

While V-sharpeners can be convenient for quick touch-ups, they often provide only a temporary edge and can be abrasive, removing more material than necessary. Additionally, both electric and manual pull-through V-sharpeners can catch onto chips and cracks on your blade, exacerbating these issues. At Geitzler's Cutting Edge, we offer expert sharpening services tailored to the specific needs of each blade. Our methods ensure a long-lasting, meticulously honed edge, preserving the integrity and extending the lifespan of your knife. If I sharpen your knife, a honing rod will be my sole recommendation. With minimal practice, it outperforms elaborate gadgets in maintaining sharpness. A home cook using one knife daily, but also employing a honing rod and a cardboard sheath I provide, may only need sharpening maybe once or twice a year. Even then it would be a quick sharpen and strop. Love your knives and they will last a lifetime.

Ø Why doesn't my knife cut as well as it did when it was new, even after I sharpen it?

Even the most well-loved knives can experience reduced cutting ability over time. When a knife is frequently used and sharpened, the blade recedes towards the spine, becoming thicker. As a result, the knife behaves more like a wedge and can no longer glide smoothly through food. This issue can be addressed by thinning your knife, a process that reduces the width of the blade just behind the main edge. By reshaping the blade in this manner, your knife encounters less resistance when cutting, particularly through harder materials. Consider having your knife thinned whenever you notice a change in its cutting performance, especially after it's freshly sharpened. This process will restore your knife's slicing ability and overall functionality.

Ø Can you sharpen my regulated/decorative/hidden blade?

No.

“Every tool can be used as a weapon, and every weapon evolved from a tool”

-Some guy I got into an argument with.

While the statement holds some truth, the key factor is context and my own professional judgment. A tool serves a functional purpose, supplementing human capabilities. A weapon, conversely, is designed to inflict harm. Sharpening an umbrella sword or a butterfly knife begs the question of intent. That is a matter I prefer not to involve myself in.