Hello Kitchen Lovers! To Improve your cooking abilities during lockdown, we recommend you these super tips, to increase the good usage knives in your kitchen, take a look!
- Stop putting your knives in the dishwasher.
Putting a knife through the dishwasher removes any protective coatings it has and dulls the blade's edge. Even worse, it can cause your knife to rust from the inside out.
Instead, clean your knife by washing it with soap and water, drying it thoroughly with a dishtowel, and putting it away immediately after use. This will help prevent staining and rusting.
- Use your honing steel thoughtfully (and sparingly).
Honing steels are good for Western-style knives because the steel they're made with tends to be a little bit softer than the steel used for Japanese knives, which are thinner and harder. Using a honing steel on a Japanese knife will begin to chip the knife's blade.
While it's okay to use a honing steel for short-term sharpening of Western-style knives, it will eventually undo the blade's intended bevel (that's its sharp edge, which on Western knives is about 50-50 and on Japanese knives is an asymmetrical 70-30). Over time, you'll dull the blade and scratch your knife.
The best way to get a sharp knife is to use a whet stone for at-home sharpening—and to take it to a professional sharpener once or twice a year.
- Choose an appropriate cutting board.
If you want to keep your knife sharp, the type of cutting board you use matters.
- Our cutting boards are softer than plastic or glass, so you don't damage the knife while you're cutting. (A glass cutting board is the worst thing you could do to a knife.
- Our cutting boards absorb impact—like a shock absorber for your knife and your wrist.
- Remember that any given knife can't do everything.
Even "all-purpose" knives aren't really all-purpose. Most people have a chef's knife in their arsenal, and that's often the one they reach for first: It takes care of chopping, mincing, slicing for big jobs and small ones. But, it's a bad idea to use a knife to cut through bone unless the knife is meant to cut through bone. The same goes for trying to cut through frozen things.
- Store your knives properly.
A wooden block is fine, but be gentle putting your knife into it! because that could cause you to lose the tip of your knife.
Similarly, gentleness is key with a magnetic strip. Slapping the knife on with gusto might be satisfying, but you could easily chip the blade by doing so. And if the magnetic strip is very strong, its pull could warp or even ultimately snap the blade.
- Get your knives covers!
The best way to store a knife is to get a cover; essentially a simple cover, usually either plastic or wooden. A wooden cover is ideal and will help keep moisture off of the knife and protect it from being banged around in a block, on a strip, or in a drawer.