Polish knives from scratch and before use

One of the least appreciated jobs by many waiters in the catering industry is polishing cutlery and knives in particular. However, it is unavoidable to please the dining eye. Those who appreciate a shiny knife blade create and maintain sparkling blades through proper polishing.

Steel, stainless steel or silver

Knife polishing can be divided into two groups. General knife blade preparation creates a basic shine and removes cloudiness and light scratches. Utility polishing takes place after each cleaning cycle to remove water, finger grease and detergent residues. Therefore, for utility polishing, not only the polishing process itself is important, but also the subsequent handling.

The most common materials for knife blades and possibly also the handles are steel, stainless steel and silver. Working knives in the kitchen are mostly made of stainless steel or high-quality steel special alloys. They are to be polished in the same way. Polishing silver cutlery requires a different approach and tools. Tarnished cutlery, in particular, often needs to be polished to a shine again.

Causes of dull metal

There are some factors that limit or make the shine of knives disappear. Common ones are:

  • Lime stains caused by rinsing water
  • Grease stains from handling and use
  • Residues of soaps and detergents
  • Light surface scratches
  • Oxidation and corrosion

The boundary between basic polishing and grinding is fluid. When scratches, oxidation or corrosion are present, polishing is equivalent to light grinding and/or rust removal. The line can theoretically be drawn as to whether the polishing agent has a granular character or a purely adhesive polishing effect. Felt is not a polishing agent, cloth is.

To polish knives before use

1. steaming

Breathing on a knife often moistens the blade surface. You create a more sanitary approach by using a vessel of boiling water. Hold the blade over the steam so that both sides mist up.

2. polishing

Hold the knife by the handle and polish the blade lengthwise on both sides. If it is a full metal knife, grip the handle with a second soft polishing cloth.

3. lay down

Without touching it with your fingers, place the freshly polished knife on the table or in your cutlery tray.

To perform a basic polish

  • Polishing attachment for power drill /cloth cordless screwdriver

1. fix the knife or machine

Fix either the knife or the drive machine of the polishing pad. Make sure that the number of revolutions is appropriate, which should not exceed 500 revolutions per minute.

Polishing 2.

Start at the blade shaft and always move the rotating cloth pad towards the blade tip. If the “dry result” is not satisfactory, apply polishing compound according to manufacturer’s instructions.

3. repolishing

Finally, re-polish the knife in the same manner as you would perform a conventional polish before use.

When cleaning knives in the dishwasher, polish them immediately after the dishwashing program is complete. Most of the time, the knives are steamed up when you remove them and can be polished without additional steam.

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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