Are you taking good care of your knives?
A good knife is the most important tool in the kitchen. You can have the latest expensive equipment, but without a sharp knife, you’re nowhere. Nowhere at all. It’s therefore very important to maintain your knife(s) properly and make sure you never make these common mistakes.
You put your knife in the dishwasher
You’ve probably heard this tip before, but it’s incredibly important. Never put your knives in the dishwasher. Your precious knife will be washed for a long time at a high temperature with harsh detergent, alongside cutlery and plates that move around and rub against each other. The worst possible conditions for your knives. The detergent will not only make your knives blunt, but can also cause them to rust. Don’t do it.
You leave your knife in the sink
Not in the dishwasher? Then wash it by hand. It’s tempting to throw all the dirty tools into soapy water after cooking and leave them there, but never do this with a good knife. First of all, it’s extremely dangerous—imagine reaching into that water and grabbing the knife with your hand. Ouch. Besides, it’s not good for your knife to be in contact with water for too long. It may start to rust. Clean your knife immediately, or leave it on the countertop. Always dry it immediately after washing it.
You store your knives incorrectly
Does your knife usually lie in the cutlery drawer? Take it out as soon as possible. The knife rubs against all kinds of other things in there, making it go blunt much faster. The best way to store your knives is on a magnetic strip or in a wooden block.
You use your knives for the wrong things
Never, ever use your knives for things that aren’t food. A good chef’s knife is not a tool for opening packages or beer bottles. That’s what scissors and bottle openers are for. Your knife won’t break if you use it to open a plastic bag, but it will become blunt faster. Use your knives for what they’re intended for. For example, don’t use a bread knife for your tomatoes or a filleting knife for your baguette either. I warned you.
You use the wrong cutting board
Always use a wooden or plastic cutting board; all other materials will ruin your knives. Why glass cutting boards exist is something I’ve never understood anyway. Besides being hell for any knife, they also make an awful noise and don’t offer a good grip at all. Don’t cut things directly on the countertop or on a plate either, as this will make your knife go blunt much faster.
You don’t sharpen your knives often enough
No matter how well you take care of your knife, it won’t stay razor-sharp forever like it was when you bought it. Take your knives to a professional sharpener once every year or two. It costs around €5 per knife and, in my opinion, is worth every cent. You can also buy a sharpening stone to sharpen them at home, but it really is an art, so it’s better to leave it to the professionals.
Read also:
