How to Take Care of Cooking Knives

Cooking knives are essential tools for any home cook, but they also require proper care and maintenance to keep them sharp, safe, and durable. In this blog post, we will share some tips and best practices on how to take care of your cooking knives, whether they are made of stainless steel, carbon steel, or ceramic.

Sharpening Your Knives

The first and most important step in caring for your knives is sharpening them regularly. A sharp knife makes your work easier and faster, and reduces the risk of injury. A dull knife, on the other hand, requires more pressure and is more likely to slip and cut you.

You can sharpen your knives yourself using a whetstone, an electric sharpener, or a pull-through sharpener. However, if you are not confident or experienced in sharpening knives, you may want to have them sharpened by a professional at a cutlery store or a knife service.

How often you need to sharpen your knives depends on how much you use them, what you cut with them, and what kind of material they are made of. A general rule of thumb is to sharpen your knives once or twice a year, or whenever you notice them getting dull.

Honing Your Knives

Honing is different from sharpening. Sharpening removes metal from the edge of the knife to create a new edge. Honing aligns the existing edge of the knife to make it straight and smooth. Honing does not remove metal, but rather restores the edge that may have bent or curled after use.

Honing your knives is something you can and should do yourself before each use. All you need is a honing steel or rod, which is a metal rod with a handle that you can buy at any kitchen store. To hone your knife, hold the steel vertically on a cutting board and run the blade along it at a 15-20 degree angle. Do this several times on each side of the blade until you feel it is smooth and even.

Honing your knives will help them stay sharp longer and perform better when slicing through tough-skinned items like tomatoes or citrus fruits.

Cleaning Your Knives

Another essential step in caring for your knives is cleaning them properly after each use. You should never leave your knives dirty or wet, as this can cause corrosion, rust, stains, or bacteria growth.

The best way to clean your knives is by hand-washing them with soap and hot water. You can use a sponge or a dishcloth to gently scrub away any food residue or stains. Rinse them well and dry them thoroughly with a soft towel.

You should avoid putting your knives in the dishwasher, as this can damage the blades and the handles. The dishwasher can also dull the edges of your knives by banging them against other utensils or dishes. Moreover, some dish washing detergents can be harsh on metal and cause discoloration or pitting.

Storing Your Knives

The last step in caring for your knives is storing them properly when not in use. You should never toss your knives in a drawer with other utensils or tools, as this can scratch, chip, or bend the blades. It can also be dangerous for you when you reach for something in the drawer.

The best way to store your knives is by using a knife block, a magnetic strip, or a sheath. A knife block is a wooden or plastic holder that has slots for different sizes and shapes of knives. A magnetic strip is a metal bar that you can attach to the wall or the side of a cabinet and hang your knives on it by their blades. A sheath is a plastic or leather cover that fits over the blade of the knife and protects it from damage.

These methods of storage will keep your knives organized, accessible, and safe from harm.

Special Tips for Carbon Steel Knives

Carbon steel knives are prized for their sharpness and durability, but they also require some extra care compared to stainless steel knives. Carbon steel is more prone to rusting and staining than stainless steel because it contains more iron and less chromium.

To prevent rusting and staining on carbon steel knives, you should follow these tips:

• Never use carbon steel knives for acidic foods like citrus fruits, tomatoes, vinegar, or wine. The acid can react with the iron and cause discoloration or pitting.
• Always dry carbon steel knives immediately after washing them. Even a small amount of moisture can cause rusting over time.
• Apply a thin layer of mineral oil on carbon steel blades after drying them. This will create a protective barrier against moisture and air.
• Store carbon steel knives in a dry place away from humidity and heat sources.
• If rusting or staining does occur on carbon steel knives, you can remove it by rubbing the blade with a fine steel wool pad or a baking soda paste.

Conclusion

Cooking knives are valuable investments that can last for years if you take good care of them. By following these simple steps of sharpening, honing, cleaning, and storing your knives properly, you will ensure their optimal performance and safety in the kitchen.

If you have any questions or comments about how to take care of cooking knives, feel free to leave them below.

Keep on Cooking!