The bulk of properly caring for a knife is storing it appropriately. If knives are to remain sharp, they must be stored individually. Dryness and freedom from dust go without saying. Polishing and sharpening are highly dependent on the type of use and frequency of use.
Care during daily use
There are, of course, some basic behaviors that can be attributed to the proper care of a knife. These include:
- Cleaning after use
- Drying after use
- Using yielding cutting surfaces such as wood and plastic
- Store in a dry place
- Protect cutting edge from damage due to bumping or impact
- Store sharp blades individually
- Remove rust from corroded blades immediately
Clean as soon as possible
Proper care of knives of all types includes leaving them in a dirty condition for the shortest possible time. Many substances that land on knife blades during use attack the metal in the long run. Therefore, cleaning the knife should always be done promptly after use.
In the case of a movable knife with mechanics such as a folding knife or pocket knife, care includes cleaning the entire assembly. Dried-in resins are increasingly difficult to remove after a long period of time. If a knife is not used for a longer period of time, a light oiling with blade oil helps to avoid “stand damage”.
Stock polishing and removing burrs
Even if polishing a knife is not important for aesthetic reasons, occasional stock polishing is recommended. It preserves the glide of the blade’s tips through deeper cutting material and prevents light scratches from “grinding in” more.
Very important and often forgotten after sharpening a knife is the removal of the inevitable grinding burr. Especially after sharpening a kitchen knife, the metal chips otherwise end up in the cutting material. In addition, they make the blades dull again more quickly.
Never in the dishwasher
Actually, the rule for knives of all kinds is that they have no business in the dishwasher. If at all, cutlery knives without special demands on sharpness can be cleaned in the machine without damage. Steak and fish knives, like all other knives, should never be put in the dishwasher. This also applies without restriction to knives made of silver cutlery.
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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.
