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Step 1
Knives need to be cleaned after each use. Ideally, knives need to be washed in hot soapy water, rinsed well and dried by hand with a paper towel. Make sure they are thoroughly dry before storing them because moisture can damage the blade. Whenever possible, keep knives out of your dishwasher. The detergents are too strong for them and being knocked around by the water jets can dull the blades.
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Step 2
Find a safe place to store your knives where the blade won’t be damaged by something rubbing against it. A knife block on your counter is an excellent storage center. You can also keep knives in a drawer if they are in sheaths to protect the blade. Chefs often keep their knives in their own storage case.
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Step 3
You have to use kitchen knives properly. You wouldn’t use a butter knife to cut through a ham bone! Knives are designed for specific purposes. Small, slender paring knives are meant to peel fruits and vegetables and slice small foods. Serrated bread knives are for slicing loaves of bread. When you use knives for their intended function, they last longer and save you time in the kitchen.
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Step 4
A sharp knife is a safe knife. When the blades dull, you have to use more energy to cut through food and run the risk of injuring yourself with a slipping blade. Take your knives to a professional at least once a year to have them sharpened. Do your knives a favor and switch to a wood or paper cutting board. These are softer surfaces and won’t dull the blade as quickly as their glass and marble counterparts.
Comments
redfrog said
on 12/6/2008 Good, sound advice, Gabriella - but did you mean to say "plastic" or "polyethylene" board instead of paper?
If you're at all interested I posted a "How to Buy and Select Knives" article today, which in turn came from a lengthier piece all about cutlery on my blog -
http://fullonredfrog.com/?page_id=346
Keep on Writing!