Our company is proud to use only the best professional equipments in the industry and our professional techniques to sharpen your favorite scissors and knives. No more worries, we will sharpen your scissors and knives, you do not have to buy new ones. Your favorite scissors and knives can be sharpen and cut like new. We guarantee our work!

Scissors Facts

Steel scissors exist in two basic forms. Carbon steel is used to make scissors in which the blade and the handle form one continuous piece. Carbon steel is manufactured from iron and about 1% carbon. It has the advantages of being strong and staying sharp. Scissors made from carbon steel are usually plated with nickel or chromium to prevent them from rusting.

  • Most scissor blades should be sharpened regularly and sometimes oiled, at the pivot point, for smoother cutting.

Knives Facts

Blades are damaged primarily by buckling – compressive force, from being pressed into a hard object, such as bone, ice, or a hard cutting board – and by bending, from sideways pressure. Both of these tend to roll the edge of a blade, due to metal’s ductile nature.

Blades may also be damaged by being corroded by acid (as when cutting lemons or tomatoes) or by high temperatures and corrosive chemicals in a dishwasher.

If a knife is used as a scraper, a pry-bar, or encounters hard particles in softer materials, there may be a sideways load at the tip, causing bending damage.

Blade damage is avoided by:

  • using an appropriate blade for the task – a thinner blade for more delicate work, and a thicker blade whenever a thinner blade is not required (e.g. a thinner blade might be used to cut fillets, butterfly steak or roast for stuffing, or perform Mukimono, while a thicker one might be used to slice or chop repeatedly, separate primal cuts of poultry or small game, or scrape and trim fat from meat or hide, as these actions would be more likely to cause unnecessary wear on a thinner blade.)
  • using a soft cutting surface,
  • straight cutting, with no side-to-side movement,
  • immediate cleaning.
  • oiling (with food grade oil if appropriate)
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