Kitchen knives are essential pieces to make precise cuts in food. For a chef they are the most important utensils, so they pay special attention when choosing the most appropriate ones.
There are different types of knives, such as the damascus steel switchblades, the ham holder, for carpaccio or salmon, for bread and the so-called chef’s knife, used to cut onions and vegetables. It is essential to have a knife for each use.
It should be noted that an investment in quality utensils will save you in the long run. While, for its correct conservation, there are several recommendations to follow that will help your kitchen cutlery last for years.
Here are 8 tips to extend the life of your knives.
Tips for caring for kitchen knives
- You have to keep them sharp. This means that you need to sharpen them frequently. Regularly, the edge of some knives is tilted to one side, so it is recommended that before use they are sharpened with the sharpening edge.
- Always cut on a board, if possible made of wood or plastic, which absorb the impact of the knife when cutting a breath. Don’t use kitchen knives on surfaces like marble or ceramic.
- Use neutral soap to clean and dry immediately. Cleaning is a fundamental aspect for the maintenance of knives. The use of detergents or chemicals, which can cause damage, is not recommended. And right after washing, you have to dry them immediately to avoid stains.
- Avoid the dishwasher to keep your knives in perfect condition, as impacts could irreversibly damage them.
- Do not drag the cut food with the knife. This is a very common practice that can be observed even in haute cuisine and that injures the edge.
- When you store your knives, keep in mind that each one has a specific space and there are no collisions between them. In the same way, they can be stored in the magnetic bars, taking care of the distances between each piece.
- Each knife has a function. To take care of them and keep them in good condition, it is essential to use each piece for the function for which it was manufactured.
- Knives should not be left in water for long periods of time or washed in hot water. The blade runs the risk of being damaged.
Although the material is of the highest quality, you must follow the recommendations of the experts for the correct maintenance and care of kitchen knives you can buy damascus knives shop.
Sharpen the knife frequently
The knife is a tool designed for cutting. If it is not well sharpened, two things happen. The first that is not fulfilling its function well. That costs us an extra effort to obtain a lower quality result.
The first is that a poorly sharpened knife is dangerous. If the knife does not cut easily just by supporting it, you will have to increase the force to apply more pressure. This increases the risk of the knife slipping and being deflected forcefully. A knife that cuts smoothly does not deviate from its path.
Of course, with a very sharp knife you have to have a good cutting technique. He does not forgive that something is put before him that we do not want to cut. But for that we refer to point one: learn to use the knife well.
In the event of a cut, a sharp knife opens clean wounds that heal easily. A dull knife causes wounds with irregular edges with crushing of tissue.
Don’t let the knife get too dull
It is the logical continuation of the previous point.
If you don’t let the knife lose too much edge before sharpening it again, you will achieve two things.
For one thing, sharpening will be easier every time. Sharpening a very dull knife takes a lot of time and effort.
On the other, the amount of metal that we remove from the blade in each sharpening is less. The more damaged a cutting edge is, the faster it continues to deteriorate. And the more it has deteriorated, the more metal we will have to remove to leave it as it was at the beginning. Lengthening the gap between sharpening in the long run means that we have to remove more metal from the blade than sharpened often. As a result, the life of the knife will be shorter.
The explanation for this is simple. A dull knife requires more force to cut with it. This is why more metal from the edge is lost through wear, crushing and nicks. By keeping the knife sharp we turn this situation around.