Frequently asked questions
1.1 What types of knives do you sharpen?
We can sharpen any metal kitchen knife, including serrated bread and steak knives, and single beveled Japanese knives. Preferential beveling (i.e. 70/30, right handed) on chef’s knives is no problem as each side is sharpened separately.
1.2 Can you repair a damaged blade and if yes, what do you charge?
There is no extra charge for minor repairs, however there is a $3 additional charge for any major repairs such as restoring broken or bent tips, eliminating nicks in the cutting edge, re-profiling worn knives or buffing the rust off knives.
1.3 Do you only sharpen knives?
We also sharpen pocket knives, gardening shears and many small tools. No swords or machetes please. Got dull scissors? We sharpen most kitchen, household and tailors shears. Call ahead if you have questions regarding your shears - 857.366.4237.
1.4 How can I tell if my knife needs sharpening?
Master bladesmith, Bob Kramer, says your knives should be able to perform the following tasks if they are sharp enough:
1. Cut the tops off of carrots while they are being held, without the use of a cutting surface
2. Cut through paper
3. Slice through a rolled up magazine page
4. Easily slice a tomato
5. Bite into the papery skin of an onion, without sliding
2.1 Do you do exchanges?
Yes we do exchanges in store only.
2.2 How much does an exchange cost?
If you are dropping off an empty 60L CO2 canister and picking up a new one the exchange price is $16.93 +tax.
2.3 How much is a spare 60L CO2 Canister?
A spare or extra cannister is $35.99 +tax.
2.4 What about the 130L CO2 canisters?
At this time SodaStream has discontinued the 130L. We will still do an exchange in store but you will receive a 60L instead.
3.1 How do you clean a cast iron pan?
1. Get right to it: Clean the skillet immediately after use, while it is still hot or warm. Don't soak the pan or leave it in the sink because it may rust.
2. Add hot water: Wash the skillet by hand using hot water and a sponge or stiff brush. (Use tongs or wear gloves if the water is extra hot!) Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning.
3. Scrub off stuck-on bits: To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Then rinse or wipe with a paper towel. Stubborn food residue may also be loosened by boiling water in the pan.
3. Dry the skillet: Thoroughly towel dry the skillet or dry it on the stove over low heat.
4. Oil it: Using a cloth or paper towel, apply a light coat of vegetable oil or melted shortening to the inside of the skillet. Some people also like to oil the outside of the skillet. Buff to remove any excess.
5. Put it away: Store the skillet in a dry place.
Using soap, steel wool, or other abrasives is not the end of the world, but you may need to re-season the skillet. If the skillet is well-seasoned from years of use, a small amount of mild soap may be used without doing much damage — just be sure to rinse it well and oil it after drying.
Remove rust from cast iron by using steel wool or by rubbing it with half a raw potato and a sprinkle of baking soda (seriously, it works!). Again, it may be necessary to re-season the pan after cleaning.
3.2 How to season a cast iron pan/pot?
- Scrub skillet well in hot soapy water.
- Dry thoroughly.
- Spread a thin layer of melted shortening or vegetable oil over the skillet.
- Place it upside down on a middle oven rack at 375°. (Place foil on a lower rack to catch drips.)
- Bake 1 hour; let cool in the oven.
3.3 How do I clean a stainless steel pan?
Conventional wisdom holds that pots and pans should be given a good soak. But every metal has different properties and requires special care. Stainless steel is prone to stains from heat and hard water. To remove them, apply white vinegar with a soft cloth and rub. Always dry thoroughly after washing to prevent a film from forming. Never soak stainless steel cookware; this will result in pitted surfaces.
You can also use BarKeepers Friend to help keep your pans looking shiny and new.