Kitchens are dangerous places to be at! Think about it – you have fire and sharp tools surrounding you all the time! If you are not cautious in the kitchen, the outcomes can be scary.
You might think working with a dull knife is safe, but it is quite the opposite! When you work with a dull knife, you have more chances to hurt yourself. Moreover, when you have all the dicing and mincing chores for yourself, it is no fun being stuck with a dull knife.
But don’t panic. We’re here to teach ways to keep your knife in the greatest shape. Read on.
Use them only for Kitchen
Even though this is obvious – it needed to be said. Almost everyone has tried opening a can of beer or hammering things with a knife. But, unfortunately, doing this can seriously damage the sharpness of the blade, and it can also twist it or make the surface nick. So, as much as opening the pack of chips with a knife may be tempting to you; you should probably opt out of it.
Similarly, incorrect usage of knives for things outside the kitchen can lead to damage. For example, deboning meat with a chef knife or a santoku can be a disaster! It’s best to use the boning knife for this. The sole function of each blade is to do the precise tasks for which it was designed.
Wash it. Dry it. Store it
As mere as it appears, we recommend you to follow this step like a gospel. If you do not want to fall prey to an expensive lesson, you should follow this rule. After every meal prep, make sure you wash your knife.
Now you might say, “I wash it every time I use it, and it still has marks, and it is also rusty.”
Well, to this we have to say, “did you clean it properly?”. It would be best if you washed knives with a dishwasher and a warm solution. You also need to make sure that your sponge is soft and not too abrasive. Finally, don’t go about using steel wools scrubbers on your knives. They can scratch the surface, and then there is no going back.
If your knife has turned rusty, it is due to water damage. Pat dry your knife with a soft microfibre cloth after every wash. Also, please keep it away from the countertop or the sink! We have seen many cases where people dump their knives in the sink, which is never a good idea.
Pro Tip: Get knife magnets; they are excellent to keep your knife away from water abrasion.
Use a Cutting Board
A cutting board is your knife’s best pal.
You might be tired from work and skip taking out the chopping board to dice a mere apple. But you cannot forget that knives can develop scratches and get dull when they come in contact with cemented surfaces or any hard exterior. This is why you should always opt for a wooden chopping board to keep your knife safe and sharp.
Yes, plastic cutting boards are inexpensive, but they are not good for everyday use, and they have little grip over the surface you put them on. However, if you are cutting meat, it is advised that you use plastic chopping boards as they are more sanitary. They can be tossed in a dishwasher to wash them thoroughly.
Pro Tip: Avoid scraping the food off the chopping board with the knife. This is a very common practice, but it is a bad practice. Instead, use a bench scraper and save your knife!
Final Word
Sharp knives are essential whether you want to pierce through a ripe pear or effortlessly slice meat for your fajitas. Once you work with a sharp knife, the dilemma of cutting even the toughest of things can be solved in a jiffy. Follow the guide, and you will be surprised how small things can make a bigger impact.
