Clean knives quickly and by hand

Generally speaking, when cleaning a knife, less is more. The decisive preservation and maintenance effect is achieved more by prompt and speedy cleaning. A knife is ideally cleaned of all cutting debris immediately after use. Simple cutlery knives are less demanding.

Prompt and preferably without a dishwasher

For all utility knives, the principle is to clean quickly and easily. For silver knives that are part of silver cutlery, prompt removal of food residue is important to prevent clouding from acids, for example. Stainless steel and silver cutlery knives should always be cleaned by hand.

Simpler daily use cutlery, including the knives, can also be cleaned in the dishwasher. It should be noted, however, that each rinse cycle will slightly dull the blade mirror. Polishing more frequently can maintain the shine. If you value a perfectly shiny appearance of your knives, remove the cutting tools from the cutlery in the dishwasher.

Intermediate cleaning during use

Similar to storing knives, avoid bumping blade edges against each other and with other metal tools. Any contact can dull and injure the blade. Leaving a dirty knife that has just been used lying loose should be avoided.

A horizontal storage location such as an order plate or cutting board is ideal during use. Coarse dirt buildup can always be rinsed off with hot tap water in between uses. This can also achieve taste neutrality with respect to the successive types of food being cut.

Rinsing agent and hot water

To clean the knife after use before storage, it is recommended to use only washing-up liquid. It should be applied to the knife with the soft rinsing sponge side or a cotton cloth, spread with light pressure and rinsed with running hot water.

Microfiber cloths and the, usually green, scouring side of a rinsing sponge will scratch the blade’s mirror and may injure or dull the edge. Dried-on dirt buildup can be loosened by a detergent bath or soak.

You should also use only dishwashing liquid and hot water when cleaning a pocket knife. For stubborn dirt, penetrating oil such as Caramba or WD 40 can help. A light oiling with blade or gun oil makes the cleaned knife more resistant to new dirt the next time it is used.

Elizabeth Green

Elizabeth Green

Elizabeth Green is a seasoned home chef and culinary expert who has a passion for all things kitchen-related. With her extensive knowledge of the latest kitchen products and appliances, Elizabeth provides insightful reviews and recommendations to help consumers make informed purchasing decisions. Whether you're looking for a new refrigerator, blender, or cookware set, Elizabeth is your guide to finding the best kitchen products available in the UK.

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