Chefs Knives Care – Top 10 Tips

1. Most knives are dishwasher safe, but normally this is not necessary. If you do put your knives in the dishwasher, take them out after the washing cycle and dry by hand, as leaving them in a hot, steamy dishwasher to dry will encourage water impurities to deposit on the blades.
2. Clean your knife soon after use. A thorough wipe with a cloth and warm soapy water keeps your knives clean and your kitchen hygienic.
3. Be sure that your blade lands on a soft surface, such as wood or plastic, instead of a hard surface like ceramic or metal. Striking your kitchen cutlery against hard surfaces will rapidly dull the blade and hinder the performance of your kitchen knife, even if you are using high quality ceramic or stainless steel cutlery.
4. You should keep your chefs knives away from sand and gritty materials. Be especially careful at outdoor catering events such as bbq’s.
5. When storing your knives, it is best to choose a knife block to protect the blades. Never put your knife into the wooden knife block wet – wood absorbs water and you could introduce mold and mildew into your knife block which could effectually ruin your kitchen knives.
6. Do not be tempted to over sharpen your knife as this will make the edges brittle and can damage them.
7. Make sure to maintain the same angle while running the blade on a sharpening tool. A recommended angle as per guide is twenty degrees.
8. If you have to store your knives in a drawer, make paper sheathes for them by taking a piece of heavy paper or cardboard, folding it over the knife, and taping it.
9. A sharp knife can actually be safer to use than a blunt one. Sharp knives should easily glide through the item being cut, giving you full control over the blade. A blunt knife increases the risk of the blade slipping and cutting you!
10. Use the right knife for the right purpose. A fillet knife might be damaged if you try to cut bones with it, and filleting a fish with a butter knife would take forever.

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