High quality knives are essential tools in the kitchen, but proper maintenance and upkeep are crucial to maintaining their optimal condition. In this blog post, we will discuss the basic techniques for maintaining cooking knives to ensure they remain sharp, practical, and long-lasting.
1. Keep the cutting tools clean after each use
When using a high carbon steel knife, it is important to clean the knife after cutting acidic ingredients such as lemons, tomatoes, and onions. Over time, the acids in these foods will corrode the blades. Even if you have a rustproof stainless steel knife, neglecting proper cleaning can cause rust to form on the blade, especially near the blade where the stainless steel may have worn out. Therefore, it is recommended to wipe the knife with a kitchen towel after each use to remove food residue.
2. Clean the knife with soapy water
To ensure hygiene and prevent corrosion, it is best to immediately clean the knife with mild soap and hot water after use. Avoid soaking the knife as it can oversaturate the handle and promote bacterial growth. Washing hands is an ideal way to keep knives clean and well maintained.
3. Immediately dry your knife
Do not let the knife air dry, as it may cause rust and bacterial accumulation. It is recommended that you immediately wipe it dry with a handkerchief or tissue after cleaning. When dry, pay attention to the blade and avoid touching it. In addition, please consider applying a small amount of neutral oil to the knife with a tissue after drying. This can help maintain its state. Placing the knife on a flat surface during polishing can minimize the risk of accidental cuts.
4. Grind and sharpen the knife
Regular sharpening of knives is crucial for maintaining their sharpness and safety. Consider making professional adjustments once a year, or sharpening your own knife if it appears dull. Oil stones and leather strips are effective tools for sharpening blades, while honing rods can help align the blades. Blunt knives require greater pressure during use, increasing the risk of accidents and injuries. You can grind the knife twice a year and polish it before each use.
The choice between honing and sharpening depends on the type of tool used. Japanese cutting tools made of hard steel require a sharpening stone to sharpen them, while honing rods are suitable for correcting the edges of softer Western cutting tools. Chefs usually prefer harder steel knives because they can stay sharp for a longer time.
5. It is important to store the tools correctly
Be careful when storing tools to maintain their condition. To prevent damage, please consider using protective or blade covers to minimize contact with other appliances. These sheaths provide an additional protective layer to help maintain the sharpness of the blades. When knives come into contact with other tools, they may shatter, break, or lose their sharpness. By using protective covers, you can significantly reduce the risk of such damage.
Using a kitchen knife holder is another option for safe storage of knives. Alternatively, a magnetic tool holder is also convenient, but make sure the blade is facing upwards to avoid accidental injury when in contact with the tool.
6. Handling and cutting techniques
The use of correct processing and cutting techniques can significantly affect the service life of cutting tools. Hold the handle firmly and keep your fingers away from the blade to prevent accidents. Use appropriate cutting surfaces, such as wooden or plastic cutting boards, to avoid the blade becoming blunt on hard surfaces such as glass or marble.
7. Avoid using a dishwasher for cleaning
It is not recommended to use a dishwasher cleaning knife. High temperatures and prolonged exposure to dishwashers may be harmful to your knife, especially if it has a wooden handle or is made of resin. Overheating can damage the integrity of the knife, and the water in the dishwasher can oversaturate the handle, leading to bacterial growth.
Keep your tools in optimal condition
By following these care and maintenance tips, you can ensure that your cooking knife remains sharp, practical, and long-lasting. Proper cleaning, sharpening, honing, storage, and handling techniques can all help improve the overall performance and lifespan of kitchen tools, making your cooking work more enjoyable and successful.