It’s time to make lunch for your children, but you observe that your favorite knife is dull and possibly corroded. Consequently, it will now be difficult to mince those fruits and vegetables.
However, it is simple to discover how to care for a weapon!
You must be contemplating methods to extend the life of your favorite knife as the new year approaches. You may or may not know how to use a knife professionally, but you can learn some knife maintenance techniques today!
Continue reading for more details.
What Are The Greatest Strategies For Knife Care?
A culinary knife is essential for food preparation, and its sharpness is essential for safety and simplicity of use. Every weapon requires appropriate maintenance. Let’s talk about how to maintain keen blades and prevent them from becoming dull!
The following are some cutlery maintenance recommendations:
1. Keep Your Knife Clean After Each Use
The acidity of lemons, tomatoes, and scallions. Over time, the acid can corrode the blade of your knife. Therefore, it is prudent to sanitize your knife after cutting acidic substances, particularly if you are using a high-carbon steel knife.
The majority of contemporary kitchen blades are made of stainless steel, which contains certain alloys that prevent corrosion. Neglecting your knife will eventually result in the formation of minute rust patterns on the blade, particularly near the cutting edge, where the stainless steel may have eroded away.
Additionally, maintain your knife sanitary while operating. After each use, wipe the surface with a kitchen towel to remove food particles.
2. Wash Your Knife with Soapy Water
Utilize a mild detergent and lukewarm water to clean and cleanse your knife. It should be washed immediately after use to prevent corrosion and enhance hygiene. For optimal results, never soak your knife, as this can oversaturate the handle and contribute to the growth of microbes.
It is essential to care for and maintain your blades to extend their lifespan and prevent injury. Therefore, hand washing is optimal for maintaining them clean.
3. Thoroughly dry your knife immediately
Do not allow your knife to air dry, as this can lead to corrosion and bacterial growth. Instead, it is preferable to use a hand cloth to sanitise it after washing it.
You can also dry your utensil with a paper towel. These items may appear insignificant, but they can help maintain your weapon in pristine condition.
Bonus Tip: After drying your knife, you can oil it! Utilize any neutral oil for this. But be careful not to contact the blade’s edge! Use a paper towel and always proceed towards the knife edge when oiling the pointed edges. When polishing, placing your knife on a horizontal surface can also help prevent wounds.
4. Use The Right Cutting Board
Utilize the proper cutting board! Certainly, you heard correctly. You may believe that glass or marble cutting surfaces are ideal for your knife, but they can actually damage the blade.
Choose wooden or plastic cutting surfaces because they are gentler on the blades. Choose the appropriate cutting board if you do not want the knife blade to become worn.
Extra hint: Search for slicing boards in hospitality stores (or online), as these are the industry standard and are durable! In addition, they come in a variety of colours, allowing you to color-code your meat and vegetable preparations.
5. Sharpen And Hone Your Knife
You should contemplate an annual professional tune-up. Or, it is time to hone the knife if it appears lacklustre. For honing the blade, whetstones and leather strops can be used. Likewise, an honing rod can be of great assistance. By sharpening a knife, its edge is realigned.
A dull dagger is more hazardous than a sharp knife. When using a weak knife, you would apply more pressure, and as a result, you may cut or injure yourself.
The knife can be sharpened with the aid of a sharpening stone. You can also use an electric sharpener or have it sharpened by a professional. You can whet your knife twice annually and before every use.
To polish or to hone? Because Japanese-style blades are made of extremely tough steel, they can only be sharpened with whetstones. In contrast, Western-style blades are softer, so an honing implement can rectify an edge. The firmer the steel, the longer the edge lasts, so chefs generally prefer tougher steel.
We carry a variety of whetstones here>>>
6. Don’t Use The Dishwasher
Your weapon should not be cleaned in a dishwasher due to its high temperatures.
If the knife handle is made of wood or resin, it will not be suitable for cleansing in the dishwasher.
This is the case for two distinct reasons. First, the dishwasher is too heated for too long for your knife’s health. Two, the water from the dishwasher oversaturates the knife handle, resulting in the growth of microorganisms.
7. Focus On Storing Your Knives Correctly
Be mindful of how you store your blades. Utilize knife blade covers to reduce knife contact with other utensils. Your knife can chip, shatter, or become blunted when in contact with other implements.
You can also store your knife in a kitchen knife block. You can also use a magnetic knife rack, but make sure the blades are facing upward so you don’t cut yourself while accessing the knives.
After evaluating all the advice for knife care, it is clear that appropriate knife maintenance is crucial for their durability and performance. By following these instructions, you can maintain your knives sharp, rust-free, and in pristine condition for many years.
You can effectively maintain your knives by cleaning and drying them after each use and storing them in a knife block, magnetic strip, or knife protection. In addition, routinely honing your cutlery and utilizing an appropriate cutting board can help prevent injuries and preserve the precision of your cutlery.
Always manage your blades with caution, as they are sharp and can cause injury if not used correctly. Never leave your blades in the sink or dishwasher, as doing so can cause irreparable harm to the blade or handle.
By devising and adhering to proper knife maintenance procedures, you can ensure that your knives remain a valuable and useful kitchen tool for many years. Maintaining your cutlery is crucial to its performance and endurance, whether you are a professional chef or a home cook.