All knives no matter how well cared for will eventually need a new edge. L Lorenz can "BRING THE 'LIFE' BACK TO YOUR KNIFE!"
Folks send us their dull blades from all over the United States for sharpening. Within a week or so you can have them back sharp and working better than new.
What You Should Know About Knives. Watch Mark Woodward and Tom Warner
How to Sharpen a Knife : How to Sharpen & Fix an Old Pocket Knife http://www.youtube.com/watch?v=dwDo9E7tlF0&NR=1
How to Sharpen a Knife : How to Hand Sharpen a Knife With a Butcher's Steel http://www.youtube.com/watch?v=zLQdvDtnH1U&feature=related
How to Sharpen a Knife : How to Sharpen a Knife in the Wild http://www.youtube.com/watch?v=-CC0Ao30ihs&feature=channel
Most knife blades are made from steel, an alloy of iron with carbon and a few other elements. The steels used in knives are called high carbon steels. The steel is softened or tempered so it is easy to shape by forging or grinding. It can then be heat-treated to hardness suitable for knives. High carbon steel takes an excellent edge, but it has no corrosion resistance.
Almost all knives made today are stainless steel. Adding chromium to the alloy makes stainless steel. It is a little harder to work with and sharpen, but the advantage is corrosion resistance. It will hold an edge longer in wet conditions. The term surgical stainless steel is meaningless. There is more than one type of stainless steel used for surgical instruments. Other elements are added to steel to improve hardness, toughness and wear resistance such as cobalt, manganese, molybdenum, nickel and vanadium.
The most popular stainless steels in use today are the typical kitchen knife made from a 420 and 440 families or a close relative. They are easy to sharpen and have good edge retention. 440C is an excellent compromise of price and performance. Many custom and production makers use 440C steel it is slightly more difficult to sharpen than the others, but has better edge retention.
When you buy specialty cutlery or a custom made knife you have more steels to choose. ATS-34 used by custom makers and by a few production makers. Among steels, CPM-440V is the edge retention champion, but difficult to sharpen. BG-42 challenges CPM-440V in edge retention, and is as easy to sharpen as 440C. Increasing desirable elements like carbon and vanadium have created a whole new family of steels like CPM-440V. CPM stands for Crucible Particle Metallurgy, and CPM is the pioneer. Look for new knives produced with steels starting with CPM and end with a V.
When your cutlery and other knives get to the point thay are no longer staying sharp or "hold the edge," as they did when they were new, it is time to get them to L Lorenz for expert care. Our trained staff know just what to do to bring the "LIFE" back into your knives.
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