Millin’s Free Range Butcher are very excited to have our master knife sharpener, Stu Austin dropping in this week. He’ll be in especially to give all our blades a much sharper and safer edge. Using a steel to sharpen blades, as we do daily in the butcher shop, will only keep our knives sharp for so long. When we need a refresh, our master knife sharpener Stu drops around in his van, fires up the stone and puts a complete new edge on our blades. I wish they were that sharp all the time!
Why should my knives be sharp?
A sharp knife means you have to make fewer cuts. A blunt knife makes you work harder; several cuts are required where one or two would do. It’s really a simple law of averages: fewer cuts means fewer chances of cutting yourself over the long run. More cuts, and the risk goes up! A sharp knife will also cut more cleanly and precisely than a blunt knife, and with much less chance of slipping.
A few other knife safety tips are to make sure you cut away from your body and hand at all times, keep the handle of your knife (and your palm) dry, and don’t leave knives in the sink where they can become hidden under soapy water.
How should I store my knives?
Always keep your knives in a safe place and out of the drawer with all of your other utensils. A knife block is perfect, otherwise wrapped up safely in a tea towel will also keep your blades safe for your hands and also protect them from getting damaged.
Never put your good knives in the dishwasher, always wash in warm soapy water then dry, and store safely as quickly as possible.
What’s happening on Saturday, February 25?
Our master knife sharpener Stu will have his van here at the shop and will not only sharpen your favourite knife, he can add an edge to your scissors, hedge clippers, secateurs, bread knives and more. We would love to keep them safe!
We’re offering to have your first knife sharpened for free by Stu with every $30 purchase this week, either in store or online. If you’ve got any other knives, Stu’s more than happy to get them done for you at a cost of $6 per knife — a bargain for a safe knife with a fresh, sharp edge!
We’ love to see you all this Saturday with your well-loved knives, or drop them in anytime beforehand. They’ll be all ready to pick up from Monday, February 27.