How to Take Care of Kitchen Knives

Like a great magician's trunk, knives are an integral part of the magic of cooking, and taking care of them is an art too. In fact, the Culinary Institute of America has an entire book about using and caring for knives. Any chef can tell you that one of the worst things you can do to your knives is put them in the dishwasher. Here are some more guidelines for keeping these kitchen essentials sharp.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Dishwashing soap
• Soft towel or washed linen rag
• Olive or cooking oil (optional)
• Knife block (optional)
• Magnetic knife rack (optional)
• Silver or stainless steel polish
• Knife sharpener: sharpening steel vee, Arkansas whetstone or sharpening appliance

1. 

   Avoid letting your knives sit in water, and wash them immediately after use in soapy water. Dry completely with washed linen or paper towels.

2. 

   Oil both the handles and the blades with cooking or vegetable oil occasionally; wood handles lose their natural oils when exposed to harsh detergents.

3. 

   Remove corrosion or rust spots on the blade with a metallic polish, buff with a soft rag, rinse and dry thoroughly.

4. 

   Store knives in a knife block or a hanging magnetized rack made for knives. Hard-shell storage cases are also a good option.

5. Practice sharpening your knives with a double-sided whetstone, a professional sharpening appliance or a crock stick---a ceramic rod---in which the blades are stroked down at a vee angle, on each side.

Tips & Warnings

• To hone a blade using an Arkansas whetstone and a Razor Edge guide, hold the knife and sharpen first at 22.5 degrees, and again at 11 degrees. Do not use oil of any kind during stone sharpening. Using sharp implements that slip through food effortlessly prevents accidents. Ceramic knives keep their sharpness longer than knives that are forged metal. The drawbacks are price, the susceptibility to breakage, and the fact that they are too rigid for quick chopping. An inexpensive kerosene rub removes corrosion from forged metal.
• Knives don't do well when run through a dishwasher. The harsh chemicals, salts and hot water damage handles and tarnish the blade. Your cutting surface should be a cutting board or a board manufactured specifically for knife cutting. Never use glass, metals, porcelain or artificial surfaces. Do not use the handle of a knife as a hammer or try to pry open lids with the blade. Don't store knives in a sheath; it makes them prone to moisture. Store knives in a drawer only when nestled into a special container especially made for knives. Loose knives in drawers get chipped. Partner the right knife to its job; for example, lightweight serrated knives are good for slicing bread.

Resources

• Culinary Institute of America: "The Professional Chef's Knife Kit"
• Tutorial on sharpening knives
• Sharpening Secrets of a Pro
• Knife Care Center