Your kitchen knife is the most important tool in your kitchen. You will need it in the creation of any dish you can think and if that be the case, who wouldn’t want it to last as long as possible?
Here are 7 ways to maintain your kitchen knives to last longer
1. Do not wash your knives with dish washer. This is because the blades of your knives can be scratched by other utensils, discoloration can also occur due to the chemicals in the detergent and a warping may result due to a high-heat drying cycle. Instead of a dishwasher, wash your knives by hand in hot water with a soft sponge and a gentle dish soap immediately after use. After that, dry with a clean towel directly after washing. Mold may develop around the handle or rust on the blade, if moisture is left on your knife.
2. The blades of your kitchen knife can get scratched, and the tips can get bent or broken if you leave it in the sink in a pile of dishes. Always wash your knives immediately after use or leave them on the counter top if you have to wait. That way, you won’t forget about them.
3. Use the proper sharpening and honing tools, and learn to use them the right way. You might not be doing it right, even if you sharpen your knife regularly. Home sharpeners if not used correctly, can easily strip away too much metal or sharpen unevenly. This can lead to chipping and breakage.
4. Store your knives properly in a magnetized board. This also helps you to save space. If you must store your knives in a drawer, buy some plastic knife guards to slide over the blades when not in use. Keeping your knives in a kitchen drawer, they bang up against other utensils, which damage the blades and pose a hazard to anyone reaching into the drawer. Knife blocks are space-efficient, but grease and dirt can get trapped deep inside them which transfer to your knife blade.
5. Always use a cutting board, and stick with traditional hardwood as the best first choice. Any cutting board or counter top that is hard enough not to be damaged by a knife -granite, concrete, marble, glass, hardened acrylic -is hard enough to damage the knife. Plastic boards are gentle on the knife blade, but gouges left by the blade can provide a home for bacteria. Be sure to disinfect the thoroughly if you use a plastic cutting board.
6. Do not use your knives for odd jobs and always cut correctly. For instance, do not cut through chicken bones or frozen foods with a chef’s knife. If you find yourself sawing with your chef’s knife, stop immediately and choose a different tool. Also, use a rocking motion to cut, keeping the knife tip in contact with the board as much as possible.
7. Ensure that your knife is sharp by sharpening your blade every 6 months and by honing it in-between. A dull blade can actually be more dangerous than a sharp one, because it is more likely to slip. If a knife slides across the surface of a tomato or onion before cutting in, you know it’s time to be sharpened.
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