Hello Again! Told you I had more to say :P
Some unsuspecting soul fed me coffee today!
Anyway, on to the subject at hand!
For the past 4 years or so, I have been carefully treating my cutting boards and wood knife handles with extra-virgin olive oil. This protects them and gives them a nice glossy finish. However, I've recently learned of a better solution: Edible Mineral Oil. This is a clear oil, and will actually protect the glue and surface of your wood products much better! Olive oil has a tenancy to go rancid, when not washed or used regularly. It will also collect a little more dust as it doesn't soak into the wood as well. So last night, I bought some mineral oil from freddies ($2 a bottle) in the pharmacy section. You may notice that this mineral oil is being sold as a laxative, don't panic, once you let it soak in for a day, then wash the board, there are no side effects. :)
On to (hic) step 2! Okay, your boards are nice and shiny, but your blades are getting tiny rust spots from being in the sink, and/or are beginning to get a little dull. I suggest the following: a small 2 sided knife sharpening block from your local ace hardware store ($8) plus a small bottle of honing solution ($2 a bottle) from either ace or freddies (at freddies, look under the sports/outdoor section). Most local places will charge $5 a knife to sharpen each knife, so even if you only sit down to do this once a year, it's well worth it! Next, find a show or some music, and sit down to sharpen your knives. :) Below I've listed a couple tips for you:
1. Be patient. Just like anything else, sharpening knives is a skill. It takes time to be proficient, and quick at it.
2. The first time you oil your stone, wait a few minutes. most of the oil will absorb into your whetstone. Then oil it again. You will want to take a moderate approach to this. Don't over oil it, but don't let it get too dry either. When you're done, dry off the stone with a dry washcloth. Don't wash the stone with water.
3. Start with a knife you don't mind scratching up. I like to sharpen my knives with about a 20% angle on them, or lay the knife flat ontop of the stone, then raise it up until the spine of the knife is about a half of finger above the stone. This is close to 20%. Start with the base of the blade, and run it slowly and smoothly across the stone at an angle, finishing at the top of the stone furthest away from you, at the tip of the blade. Don't dig into the stone, you're not carving the stone, you are just sharpening the blade. :) I keep the stone on a table or somewhere nice and flat, and move the blade smoothly over the surface. I've found that it's best to do between 2-5 passes and then switch to the other side of the blade. Each time you run the blade over the stone, it curves, or rolls the blade ever so slightly, so if you do to many passes on one side only, then it will take extra time to flatten the blade back out. Start on the rough side of your sharpening stone, until you have the chips and dents taken out of the bade. Then, switch to the smooth side, and use that for honing a nice sharp edge on the bade.
4. When done, wipe the blade down with a little of the honing oil. This helps protect from rust and corrosion. Let the blade sit for a while, then wash it with a little soap and water. Done!
5. How to take rust spots off a blade. You can use anything from a washcloth to steel wool, but I prefer a powder known as BarKeepers Friend. If you haven't heard of this stuff, it is AMAZING! use it with a little water, and it will polish everything from your stovetop, to knives, to sinks. It should be at any local grocery store.
Well, that's all for now! Enjoy, and (Oh! one more thing! I haven't cut myself sharpening blades, but I have cut myself pretty good while cleaning them. use a thick cloth to dry them off so you don't risk cutting yourself). I'll probably jump back on with another post. Yay Coffee!
~Sheepdog!~
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