Caring For Your Chef Knife: 7 Mistakes To Avoid
A fine chef knife won't be cheap but it will reward you with your cooking life's easiest chopping experience. Not only does it make the dicing of onions a lot more fun, but it is also much easier — a dull knife is dangerous indeed. Before you take the plunge and invest in a chef knife, there are a few things you should know.
A good chef knife is no standard kitchen utensil - it's your gateway to making dinners amazing - so you should treat it with the most care and consideration. Regardless of how sharp an edge is, it's a delicate bit of hardware that can be dinged, slammed and harmed with the scarcest abuse. Try not to let your great blade turn dull, or worst, rust - especially for carbon steel blades such as those from Kuro Kitchen. Treat your cutting edge right and it'll let you breeze through your kitchen preparation.
1. Don't leave your knives in the kitchen sink.
Not only is it dangerous for whoever washes the dishes, it's also bad for your knives -- the blade can get scratched, or worse, the tip can bend or break. As soon as you're finished using your knife, wash it, dry it and put it away in safe place.
2. Try not to store your blades in the kitchen drawer.
Tossing your blades in any cabinet, blended in with different utensils, is one of the most noticeably terrible things you can do. The sharp edge can without much of a stretch get scratched and gouged from being jarred around in the cabinet each time you open it. In the event that you don't have some other spot to store your blades, at any rate, utilize an edge guard to monitor the cutting edge. You can also use a knife stand to display your knives.
3. Always wash your knives by hand.
The dishwasher might be convenient, but there's a high risk that the blade will get dinged during the wash cycle. Wash your knives by hand and the blade will thank you.
4. Avoid leaving your blades to dry in the dish rack.
You risk dulling the edge when the blade imparts space to different utensils in the utensil receptacle. Dry your blade following washing, to keep any shape or buildup from framing, and set it aside.
5. Dry your blade with a cloth.
Avoid air-drying your chef knife as it will be susceptible to rust easily. As mentioned, you will want to use a kitchen towel or dry cloth to dry your knife.
6. Sharpen the knife.
It's like a tune-up for the knife. There are many ways to do this: using a honing steel, a whetstone, or even send it out to a professional. Note that a honing steel only straightens the blade, but doesn't shave off steel and hence doesn't truly sharpen your blade.
7. Always cut on cutting boards.
Don't cut on your countertop, ever. You might be lazy to bring out the cutting board, however marble, granite or any solid surface is too hard for the blade and will dull it. Stick with wood cutting boards, they're the gentlest.