Kitchen knives are the unsung heroes of your culinary adventures. Whether you’re a professional chef or a home cook, a set of sharp and well-maintained knives is essential for preparing delicious meals.Â
To ensure that your knives remain in top condition and serve you well for years to come, it’s important to understand how to care for them. Here are the best practices for knife maintenance, from proper cleaning and storage to regular honing and sharpening.
1. Clean your knives with care
Proper knife cleaning is the foundation of maintaining both the sharpness and safety of your kitchen knives. Here’s how to do it:
A. Hand wash with mild detergent
Always hand wash your knives with a mild dishwashing detergent and warm water. Avoid using abrasive scouring pads or steel wool, as they can damage the blade.
B. Avoid soaking
Never leave your knives soaking in water. Prolonged exposure to moisture can cause the handle to weaken or the blade to corrode.
C. Dry thoroughly
After washing, dry your knives immediately with a clean towel to prevent water spots and corrosion. Ensure that you dry both the blade and the handle.
D. Never put knives in the dishwasher
Dishwashers can expose knives to harsh detergents and high water pressure, which may cause the blade to become dull and the handle to deteriorate.
2. Proper storage is key
The way you store your knives can significantly impact their longevity and the safety of your kitchen. Consider these storage options:
A. Knife blocks
Knife blocks are a popular and practical choice for storing knives. Make sure the knife slots are wide enough to accommodate the blade without forcing it, as this can cause damage. It’s also important to ensure the knife blades are clean and dry before placing them in the block to prevent bacterial growth.
B. Magnetic knife strips
Magnetic knife strips are a space-saving and stylish option for storing knives. They allow you to display your knives while keeping them easily accessible. Ensure that the strip is securely mounted to the wall and that the knives are properly spaced to prevent accidental contact between the blades.
C. Blade guards
Blade guards are plastic or silicone sheaths designed to protect knife blades from damage and prevent accidental cuts. They are a convenient option if you need to store knives in a drawer.
D. In-drawer knife trays
If you prefer to keep your knives in a drawer, consider using an in-drawer knife tray. These trays have slots that hold the blades securely, preventing them from banging against each other.
E. Edge protectors
Edge protectors are slip-on covers that safeguard the sharp edge of your knife. These are particularly useful for knives that you want to store in a bag, such as when you’re on the go or if you’re a professional chef.
3. Regular honing for maintenance
Honing is the process of realigning the edge of your knife’s blade. It doesn’t remove material like sharpening; instead, it helps maintain the knife’s sharpness between sharpening sessions. Here’s how to hone your knives:
A. Use a honing rod
A honing rod, also known as a sharpening steel, is a long, cylindrical rod made of steel or ceramic. Hold the honing rod vertically, and with a gentle but consistent pressure, run the knife blade along the rod at a 20-degree angle on each side. Repeat this process a few times to realign the blade.
B. Technique matters
Honing requires a steady hand and proper technique. It’s essential to maintain a consistent angle and use light pressure. If you’re unsure about your honing skills, consider watching tutorials or seeking guidance from a professional.
C. Honing frequency
Hone your knives regularly, ideally before each use. This will help maintain the knife’s edge and keep it sharp for longer.
4. Sharpening your knives
While honing is essential for regular maintenance, sharpening is necessary to restore the edge of a dull knife. There are various methods for sharpening your knives, including manual whetstones, electric sharpeners, and professional services. Here’s how to manually sharpen your knives using a whetstone:
A. Gather the right tools
You’ll need a sharpening stone or whetstone, honing oil or water (depending on the type of stone), and a towel.
B. Prepare the stone
If you’re using an oilstone, apply a small amount of honing oil to the surface. If you’re using a water stone, soak it in water for the recommended time, typically 10-20 minutes.
C. Establish the proper angle
Most kitchen knives have a bevelled edge at approximately 20 degrees. To maintain this angle, hold the knife at a slight angle, ensuring the blade is in contact with the stone.
D. Begin the sharpening process
Place the knife on the stone, starting with the heel of the blade. Maintain a consistent angle and apply gentle pressure as you push the blade away from you along the stone. Repeat this process on the other side of the blade, creating a slight burr.
E. Switch sides
Flip the knife to the other side and repeat the process to create a burr on that side as well.
F. Remove the burr
Once you’ve formed a burr on both sides, it’s time to remove it. This can be done by running the knife along a honing rod several times on each side.
G. Test the sharpness
Test the sharpness of the knife by cutting a piece of paper or a soft vegetable like a tomato. If it slices cleanly without tearing, your knife is adequately sharpened.
H. Cleaning and storage
After sharpening, thoroughly clean the knife, removing any metal shavings, and store it properly to prevent damage to the newly sharpened edge.
5. Knife do’s and don’ts
To ensure the longevity of your kitchen knives, follow these do’s and don’ts:
Do
- Use a cutting board made of wood or plastic. Avoid glass, stone, or ceramic cutting boards, as they can damage the blade.
- Hand wash your knives immediately after use with mild detergent and warm water.
- Dry your knives thoroughly before storing them.
- Hone your knives regularly before each use to maintain their edge.
- Sharpen your knives as needed to restore their sharpness.
Don’t
- Don’t leave your knives in the sink or dishwasher.
- Avoid using knives on hard surfaces like granite, glass, or ceramic plates.
- Don’t store knives loosely in a drawer without proper protection.
- Avoid using a glass or marble cutting board, as they can quickly dull your knives.
- Never cut through bones or frozen foods with your kitchen knives. Use specialized tools for these tasks.
Conclusion
Proper knife care is essential for both the longevity and safety of your kitchen knives. Regular cleaning, appropriate storage, and routine honing are necessary to keep your knives in top condition. Remember that sharpening is part of the maintenance process and should be performed as needed to restore the knife’s sharpness.
