Home cooks do not require a great number of knives to complete their cooking responsibilities. However, if you own knives, you must take care of them properly to prolong their lives and minimize injury risk. If you’re trying to care for your knives properly, remember the following are the most critical points.
Knife Sharpening
The most crucial aspect of kitchen knife upkeep is maintaining a sharp edge. Not only does a dull knife complicate kitchen work, but it also raises the likelihood of harm. It is critical to emphasize that a dull knife is more deadly than one that is sharp. A dull knife requires more pressure, which raises the risk of it slipping and injuring you.
You can surely delve into the enigmas of knife sharpening. However, if you are compelled to use a dull knife due to fear of learning to use a whetstone, do yourself a favor and have it professionally sharpened. Almost sure, a cutlery shop will be able to accommodate you while you wait. Additionally, if you’re looking for durable knives, visit this page.
Honing
This article will tell us that Honing, on the other hand, is a different story. Sharpening is the process of reshaping a knife’s edge by removing small amounts of metal. Consider how challenging it is to grind a U into a V. On the other hand, honing is concerned with aligning the blade of the knife. The edge is present and sharp, but it tends to fold over with continuous use due to its thinness. Honing merely straightens and uncurls that edge.
In comparison to sharpening, honing is a task that can and should be performed by any home cook. A honing steel or rod is a fundamental instrument for realigning a knife’s edge with a few strokes.
Use a Cutting Board
As a result, the edge of your knife is razor-sharp and completely aligned. It is time to begin! However, the surface on which you cut is critical for maintaining the sharpness of your knife and extending its life. Work on a cutting board at all times. That is a structure made of wood, plastic, or bamboo.
To safeguard your knife, use a cutting board made of material that is no tougher than the knife’s blade. As a result, glass cutting boards are not permitted. Furthermore, avoid chopping directly on your granite or marble countertop. Cutting boards are inexpensive, and it is prudent to acquire one.
Don’t Use a Dishwasher
Dishwasher cleaning is another area where kitchen knives are abhorrently mistreated. Dishwashing is by far the worst thing you can do to your knives. Due to the rattling, the blade will almost certainly come into contact with another knife, a dish, or even the rack, dulling or destroying it.
Store Your Knives Properly
After cleaning and drying your knife, place it in a storage container. However, where? Storing an exposed knife blade in a drawer stuffed with other culinary utensils is hazardous to both the blade and the user. Certain knife lovers swear by the wall-mounted magnetic strip. Your blades simply attach to the strip, immobilizing them and preventing them from moving or being knocked about.
You can buy a plastic knife guard and put it over the blade. Then, if that is your only option, you can store it safely in a drawer without the worry of hurting yourself or damaging the blade with other utensils.
Conclusion
If you ask 100 chefs what their most critical piece of kitchen equipment is, they will all respond the same way: their knives. Nothing is more critical than a decent knife for home cooks and chefs alike. A good knife enables you to work more quickly, efficiently, consistently, and safely. Additionally, they’re a lot of fun.