How to Care For Kitchen Knives
Knives are your army knights in the kitchen. They help you organise your ingredients into the proper battle formation required to feed your family. Everything from a simple salad to the most elaborate five-course meal requires good prep. Without a good knife, you will unnecessarily waste a lot of time trying to get your ingredients into shape. Follow these simple steps to Care for Kitchen Knives.
Keep em Sharp!
A sharp knife gives the best results and you would do well in investing in a suitable device to keep your knives sharp. A whetstone is available in most cutlery stores and it is simple to use. All you need to do is soak the whetstone in water for 45 minutes before use. Keep your knife constantly at an angle of 15-20 degrees to the stone and drag the knife forward (towards you), applying moderate pressure. Repeat for both sides. This needs to be done only once a year or once in six months depending on usage.
Always cut on cutting boards
Do not cut on your counter top — just don’t do it! Marble, granite or any solid surface is too hard for the blade. Stick with wood cutting boards, they are the best.
Clean your knives before and after every use
You may be tempted to just give them a wipe down but acids and juices from food can remain and cause damage and dullness to the blade. Of course, you do not want germ build up either. Always use a soft washcloth or sponge to clean the edges of your knife. If you can, go a step further and sanitize the blade with an alcohol wipe before and after preparation.
Do not leave them in the kitchen sink
The blade can get scratched, and the tip can bend or break. As soon as you are finished using the knife, wash it, dry it and put it away in safe place. It is not safe for the person washing dishes too! No one wants to be sliced while washing.
Store your knives in a suitable place
Use a knife storage block or get a magnetic strip attached to your kitchen wall. These options will keep your knives in great condition.
Oil them twice a year
To prevent rust from eating away at the blade and creating contamination, oil your blade with mineral-grade oil 2-3 times a year.