Knives are essential tools in every kitchen, be it at home or in a professional setting.
Having a good knife in your kitchen is essential, especially for those who love to cook and prepare meals for their family.
A good kitchen knife may cost a fortune, but it will make a lot of difference in your meal preparation experience.
Using a kitchen knife with a sharp blade is a lot safer than using a dull one.
With that said, knowing proper kitchen knife care ensures that your knife remains useful and functional for a long time.
Kitchen Knife Care
Investing in a good quality kitchen knife is essential in preparing meals for the whole family.
However, proper kitchen knife care is crucial to keep it sharp and in mint condition always.
Knowing how to care for your kitchen knife is one sure way of prolonging its lifespan to its maximum potential.
Here are some do’s and dont’s when it comes to caring for your knife.
1. Don’t wash the knives in the dishwasher.
Don’t give in to the temptation of cleaning the knife in a dishwasher as it may get nicked from other items inside.
The abrasive detergent used in dishwashers can also harm and dull the blades of your kitchen knife.
Additionally, the heat from the dishwasher’s drying system may cause the blade to twist and bend.
2. Don’t keep the knife inside a drawer with other utensils.
This habit is another common mistake that most of us do.
The knife’s blade can be scratched, chipped, or dented every time you open the drawer where your other utensils are kept.
3. Don’t leave dirty knives in the sink.
Many of us are guilty of this habit, which we need to address right now.
Knives, especially sharp ones, pose a danger when left lying around your kitchen sink.
Your knife may also be chipped and damaged as it comes in contact with other things in your kitchen sink.
Also, the edges of your knife will corrode faster when it’s left to soak in water or when scrubbed to remove dried food.
4. Don’t leave the knife in the dish rack to dry.
The blade of your knife may get dull and rust faster than you think when placed in the dish rack to dry alongside your other utensils.
Mold and mildew can also develop when you stack your wet knives in the dish drainer or rack.
5. Don’t use the knife on hard surfaces.
Don’t use the knife on anything hard, like plastic, granite, glass, stone, or marble, as these surfaces will either dull the blade or, worse, damage its edges.
6. Don’t use your knife for the wrong purpose.
Each knife has its intended task and purpose in your kitchen, and you have to make sure that you know which one to use for a specific job.
1. Do clean the knife after each use.
Make it a habit to wash the knife after every use, let it dry, and then keep it in a safe place until the next time you need it.
Your knife will retain its sharpness if you keep it clean and dry always.
2. Do sharpen the knives as needed.
Part of the knife’s maintenance is to have it sharpened at least once a year.
Sharpening a knife is when you strip away some of the metal parts to expose the sharp edge of the blade.
Make sure to sharpen your knives using a quality sharpening tool or have a professional do it for you.
3. Do handwash your kitchen knife.
Always wash your dirty knives with your hands by using hot water and mild detergent.
Wipe the newly washed kitchen knife with a clean hand towel to dry it thoroughly to prevent mold build-up.
4. Do practice how to use the knife correctly.
Knives are one of the most used tools in the kitchen, and knowing how to use it properly ensures that you can use the knife for a long time.
5. Do use the correct chopping board.
Use plastic or wooden chopping boards when cutting anything with your kitchen knife to protect the blade from any damage.
Choosing the correct chopping board is vital in protecting the blade of the kitchen knife.
6. Do store the knives properly.
It is highly recommended that you use a knife block when storing your knives.
Alternatively, you can also use a sheath cover or a magnetic strip to keep it protected and organized.
Types of Blades for Different Tasks
You may be wondering how chefs can do a lot of wonders in the kitchen using their kitchen knives.
These professionals use different types of kitchen knives based on the task they are trying to complete at the moment.
Using the right tool for a specific task will make the job a lot faster and easier than trying to use a single kitchen knife for everything.
Let’s take a quick look at the different types of kitchen knives found in a professional kitchen.
The chef’s knife or cook’s knife is considered to be an essential knife in the kitchen.
A chef knife has a broad blade that becomes smaller towards the top point so that you can easily rock it back and forth while mincing.
It usually measures six to 12 inches.
The longer the knife is, the easier and faster slicing will be.
Utility knives typically measure four to seven inches and usually called the mini version of a chef’s knife.
You will find its blades as either serrated or straight and is normally used to cut small pieces of meat and vegetables.
It usually comes with a scalloped edge for added flexibility when cutting soft or hard vegetables.
Santoku means three virtues, which are slicing, dicing, and mincing.
This knife is the Japanese equivalent of a chef’s knife in the Western world.
A Santoku knife is typically thinner and shorter compared to a chef knife and has a flat blade for cutting thin slices of vegetables.
Generally, it is a pair of kitchen scissors that come with sharp and durable blades that are commonly used for snipping herbs, sectioning chicken, cutting vegetables, and more.
Other variations of kitchen shears have multiple blades for faster cutting of herbs and vegetables.
Knowing the correct way to care for a kitchen knife is essential in keeping your tools in its best form.
The price and quality of the knife will not matter at all if it’s not taken care of the way it should be.