Professional chefs will always tell you that your knife is your responsibility. You have to take care of it as in the best way possible. If you are to join the top chefs in the world, then developing some love with your knife would be a great better part of it. However, not all people make great chefs, but we all cook and knowing how best to care for it is important. You don’t want to stain your knife or let rust eat it up shortening its durability. There a few things that should be straightened out when caring for your knife. Having been a successful chef in New York for over 15 years, here are some of the frequent things to do when caring for your knife.

Dry your knife well

After washing your chef knife, it is very important let it dry before storage. I’ve seen people put wet knives in drawer or even cutting blocks. However, it does need any professionalism to know that a wet knife could develop mold or rust when is kept for a long time. Rust is one of a lifelong enemy of metal blades and by letting it dry before storing in the drawer.

Use it on wood cutting

How sharp and durable a knife is depends on how it is used. Most kitchen tops are made of concrete or mortar. When you cut food on such surfaces, they blades tend to be blunt faster necessitating frequent sharpening. When we keep wearing knife blades by sharpening, their durability is shortened.

Sharpen well or get someone to sharpen it for you

It is normal for most knife set offered with a honing steel. If you know how to use the honing steel, then no problem. But sharpening wrongly always destroys the blade altering the cutting edge into a blunt knife. The importance of caring for your knife by honing is that it keeps them efficient at all times. You can always get them sharpened professionally at any cookware shop to avoid causing more damage on the blade.

Use the right knife for the right task

There are lots of knives out here. The key part of taking good care of your knife is by knowing which one is meant for what and not using it for the wrong task. There are blades made from strong material that can cut through tougher products, while other lighter steel knives only meant specific kind of surfaces. Additionally, it will be destructive if you used a serrated knife for the wrong task. If it is meant to loaves, why then used it for beef.

Storing them well

How you keep your knives after washing and drying is very important. You don’t want them everywhere in the kitchen as it is unsafe too. You should consider putting them in a knife block or sheathing them. If you don’t have any, then having a piece of paper and covering them will do the trick.

Finally, caring for your knife could help enhance not only efficiency, but also durability. Knowing how to do that is very important. Here, I have only highlighted the basics of taking good care of your knife. Hope they help keep your kitchen safe and improve the way you handle knives.

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