Clean your knives

The first and most important rule: professional kitchen knivesafter each use, wash in warm water with a sponge and detergent, then wipe dry. And, of course, never put knives in the dishwasher! This will damage not only the blade, but also the handle - regardless of the material they are made of and even if they are stabilized. You should also not throw knives in the sink or leave them in it for a long time.

Stainless steel knives also require care. If you are not going to use the product for a while, we recommend lubricating it with rust-proof oil (included). You need to lubricate the blade so that it does not develop a patina that can later turn into rust.

Also, you might not know it, but washing and rinsing your knives frequently between cuts helps keep them sharp. In particular, the acid in some foods, such as citrus fruits, tomatoes, and pickles, can corrode and dull the blade.

Use knives correctly

Professionalkitchen knivesshould be used correctly. When cutting food, remember to use wooden cutting boards. This material is strong enough to keep your knives sharp. Glass boards, on the other hand, can damage the edges of your blades.

Store knives carefully

A good handmade kitchen knife It needs to be stored in a way that doesn't damage or dull the blade. This is exactly what can happen if it sits loose in a drawer. And if other metal utensils or cutlery are stored in the drawer, it can permanently damage the tool.

The best way to store knives is with a magnetic stand. But if you can't afford one, you can use a special knife drawer with slots for the blades. It will not only keep them intact, but also make them easy to organize.

Sharpen your knives

Of course, for qualified care you also need to know about:how to sharpen properlyknives. The best way to do this is to use a whetstone, but it will take some practice to get the results you want. If you are not confident in your ability to sharpen your knives yourself, it is best to hire a professional.

You should also know,how to sharpenkitchen knives with a ceramic musat. Although in this case we are talking about a dressing. With the help of this tool, knives are not sharpened, but only the cutting edge is leveled, because it does not remove metal, but only returns the edge to its original position.

 

You can also purchase a cutting board, magnetic stand, and ceramic musat from us.

Professional life hacks for caring for kitchen knives

Features of kitchen knives

Kitchen knives differ from other types of knives in that their edges are very finely ground and have an equally fine tip. This is due to the fact that these tools are intended only for cutting, no other actions can be performed with them, they are not designed for significant loads. Therefore, for example, it is highly undesirable to wedge the blade in a strong bone and give it a large lateral load. Another piece of advice is that the knife should be used for cutting, and not for chopping, as if with an ax, as users often do. And, of course, in no case should you use a knife to open cans or chop wood chips.

Danger of corrosion

When it comes to storing knives, it’s important to remember that every steel used to make a kitchen knife blade is subject to corrosion to a greater or lesser extent. Therefore, when the blade says “stainless steel” or the seller says that the tool is made of corrosion-resistant steel, it means that yes, the material does have a certain degree of resistance, but it still needs to be protected from moisture.

Do not use hot water!

The steel of a kitchen knife is different from that of spoons or forks. In order for the tool to cut well, its blade must contain a certain amount of carbon. Therefore, although the need for washing has already been mentioned, it is now emphasized that it is especially necessary to wash kitchen knives after working with products containing acid, for example, with citrus fruits. You should wash them with warm water, but in no case with hot water, because it dulls them.

Stands and holders

The stands in which kitchen knives are stored must have good ventilation. Otherwise, unwanted microfauna will form in the place where the blade is located. Therefore, the magnetic holders mentioned above are not just a good way to store them. Compared to using sheaths or wooden stands, they are the best, because nothing harmful forms on the blades. They should be wiped from time to time, and the knives should be removed not towards the blade, but towards the butt. You should also not put kitchen knives vertically, for example, in plastic cups, because this dulls their tips. Table holders with a special fiber inside, especially non-disassembled ones, are also undesirable, because dirt accumulates in them.

Cutting boards

The most common boards are glass, metal, wooden and plastic. Also, sometimes products are cut on ceramic or metal plates. I would like to clarify what has already been said - indeed, a wooden cutting board, including end blocks, is the best. In addition to it, it is also allowed to use a plastic one, but only high-quality, so that it is soft and, perhaps, even flexible!

This is due to the fact that kitchen knives are sharpened at an angle of 20 about, not 30 about, like most others. Therefore, you can't cut on glass, ceramics or metal! When they tell you in the store that "this kitchen knife will never dull", you should understand that this is just a marketing ploy. There are no such knives, any sooner or later loses its sharpness, the only question is when it will happen.

An important nuance regarding sharpening

Handmade kitchen knives It is better not to sharpen, but to straighten. So, when you feel that the tool is no longer as sharp as a razor, take a ceramic whetstone, do not wait until the blade becomes dull to the point that you have to use a whetstone. A kitchen knife should be straightened in just a few movements on the whetstone, if this does not work, then it is far from ideal.

Knives are the most important tools in your kitchen, so don't forget to take good care of them.

Sincerely, SavaKnife workshop!