When you invest in a good kitchen knife you want it to last you a long time. If you follow some simple care instructions you will be able to protect your investment and keep your knife in good working order for years to come.
Here are some basic knife care rules to follow:
- When you are done using your knife, even if just for a moment, you should wipe the blade and dry it off. This is extremely important, especially if you have an exposed carbon steel knife. If you walk away after using your knife without cleaning and drying it, rust will start to form. Foods high in acidity, such as tomatoes and citrus fruit, will accelerate the oxidation and cause rust to form quicker.
- Make sure to wash your knives by hand and do not ever put them in the dishwasher. Dishwasher detergent is harsh and there is potential for your knife to be knocked around during the cycle. You also don't want your knife in a hot, wet and humid environment for that amount of time. You could say the dishwasher is the perfect storm for damaging knives!
- Always use a wooden or plastic cutting board. The best cutting boards are end-grain wood boards, such as our Larch Wood Canada boards. Never cut on glass, marble, slate, a plate, china, or anything harder than steel. Avoid bamboo cutting boards as they are very hard and can dull your knives quickly.
- Do not scrape the blade laterally to move food away from you on the cutting board. Flip your knife upside down and use the spine if needed, or a plastic bowl scraper works well too. Scraping your knife on the cutting board will dull it quickly.
- Do not use your knife to cut through frozen food or bones. In fact, don’t cut through anything you wouldn’t want to bite into!
- Use a ceramic honing rod or leather strop for the edge maintenance. Avoid using coarse steel or diamond honing rods as these will damage your blades.
- Do not use a wheel sharpener or sharpening tools. You will get the best results if you sharpen your knives by hand on whetstones (or bring them to us and we will do it for you!)
- Store knives in a way that the blades will not knock into each other. A knife magnet or blade guards will keep your knives safe when not in use.
In closing, proper knife care will extend the life of your knife. Your knife won't need to be sharpened as often which will preserve the steel. Keeping your knife clean and dry will prevent rusting and pitting of the blade. Practice these things and you will be able to enjoy your knives for years to come!
If you ever have any questions about knife care please get in touch with us. Adam or myself would be more than happy to help you with whatever you need!
Take care of your knives, and they’ll take care of you.
Stay SHARP friends!