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Originally Posted by rayxi
 I won't let my wife touch the Kyocera I have. She's a bit accident prone. She cut her hand on a hair dryer once.  She also has a bad habit of putting dirty knives in a sink full of soapy water, where you can't see that they're there. I nearly lost an index finger once.
realchef: Mine doesn't need sharpening yet but where would I send it to get sharpened when the time comes? |
Sorry for the lack of response, friends in town.......
No-one but the maker. Anyone else is just gonna destroy it. Be sure to use only wood, plastic or plastic and wood composite cutting boards. Glass and marble type boards and your counter tops, will just expedite the dulling process.
Thanks Vin, for the link.
(BTW wood boards have been proven to more sanitizable (sp) than the plastic ones)
www.boosblocks.com
End grain maple is the best choice.