You do not have to have lots of knives in the home or buy new ones at regular intervals, instead invest in buying a few high quality and then take care of them properly.
How do you know that the knife is blunt? One tip is to take a tomato and cut it, if it is slow, then it is time to grind the knife.
Taking good care of your kitchen knives makes it more durable and at the same time reduces the risk of injury. We will go through some tips on how to best care for your knife and ensure the sharpness lasts a long time.
1. Use the correct cutting board
One way to ensure the sharpness and longevity of your knife is to use and select a cutting board in the right material. You should always use a cutting board when working with a knife, not only to clean the surface you are cutting but also for the sake of the knife.
The best materials for your knife are wood, plastic or bamboo. Best for the knife is to use a cutting board in a material that is not harder than the knife itself. The cheapest and best choice for a cutting board is definitely plastic when it is softest.
2. Wash with lukewarm water and detergent
When cleaning your knives, the worst thing you can do is to throw them in the dishwasher! In a dishwasher, they are thrown around with cutlery and exposed to incredible heat and strong detergent for a long time. This makes them lethargic and can damage the blade and the handle itself.
Hand washing is the only option when it comes to knives! Wash your knives with lukewarm water and detergent and then wipe them with a soft kitchen towel or cloth.
3. Never cut bones or frozen ingredients
As mentioned before, you should never cut anything that is harder than the knife’s material. Cutting bones, frozen raw materials or anything harder than your knife is not only dangerous as the risk of slipping increases but also because it destroys the knife.
4. Use the back of the knife to scrape the board
Once you have chopped something on the board and are going to scrape it down in the frying pan or garbage basket, it is important that you scrape with the back of the knife.
Try to be careful with all forms of friction against the blade, treat it with love and care for longer life.
5. Always put the knife with your back first
When you put the knife back where you keep it, for example, a magnetic knife strip, it is important that you put the knife with your back first. Putting the knife with the knife first can damage and even chip the knife, leading to a dull and dangerous knife.
6. Store the blades securely on knife blocks, knife rails or in knife cases
Before putting your knives away, it is important to make sure they are dry and clean. The absolute worst thing you can do is throw the knife into a box full of cutlery and other knives. Partly because you can injure yourself on the knife when a sharp knife lies freely in a drawer and partly because the knife becomes dull from lying and scratching against other kitchen tools.
One way to store the knives is on a magnetic strip attached to the wall, although it may not be the best choice if you have children as the knives are actually visible and easy to take down. A wooden block is another slightly safer alternative. You simply put down the knives in the notches in the wooden block and store them there.
If you only own a couple of knives, it may be easier to buy a plastic knife guard. It is a simple plastic sleeve that you pull on the knife blade to protect against damage to the knife and on yourself when you store it in the knife box.
7. Sharpen and sharpen your knives at regular intervals
The most important thing about knife care is to sharpen the blades at regular intervals. A blunt knife not only makes kitchen work more difficult and dangerous but also more frustrating. A dull knife is actually more dangerous than a reed as you need to use more pressure to cut with it, which can lead to severe injury if you slip.
Surface stains on knives can be polished off with metal plaster or polishing rubber. But when it comes to a little more serious grinding, this guide below can be helpful.
Ceramic sharpening rod
A brow that sharpens the knife instead of grinding. Important with the right angle, take the knife, put your thumb on your back and pull evenly and straight with the right angle on both sides.
Roll Grinding
A roller grinder is the easiest option for grinding the knife when you do not need to think about the angle. You simply lower the blade into the groove and hold the knife straight and then pull the blade back and forth.
Grindstone
A grindstone is a more advanced way of grinding a knife, perfect for the knife enthusiast. A grindstone fits all types of knives, you simply moisten the grindstone and pull the knife through the grout that forms on the surface.
You decide for yourself how rough the grinding stone should be. A stone with 200 – 300 grit is used to remove notches in the blade, for everyday grinding a stone with around 1000 – 1500 grit fits. Fine-grained stones of over 3000 grit polish the blade to perfection.
Conclusion
Now you have received a number of tips on how to take care of your knife in the best way. Avoid hard materials and substrates, grind at regular intervals, and store and clean properly. Taking care of your knife is not only an investment for your wallet but also for your health as the risk of injury is significantly reduced.
A good knife that is properly cared for has a long lifespan so invest in an affordable knife and take good care of it. Sanding for sure!
