The best method for maintaining knives is by hand washing them. Wait to soak them until you are totally prepared to begin cleaning them.
Knives that have been soaked may develop a dull blade, corrosion, or handle and blade disintegration. After using the knife, experts advise giving it a short rinse to remove any remaining food particles before setting it aside on the counter or cutting board until you're ready to clean it.
It takes some work to maintain high-quality chef's knives. But if you establish the right routines, you'll increase the lifespan and sharpness of your knives, simplifying your culinary explorations.
Here are the top three mistakes individuals make while using high-end chef knives and how to avoid them.
As previously mentioned, damage is frequently caused by knives and other objects clattering against one another. It may dull the blades, leave dents, or even crack ceramic knives. So don't put knives in a drawer alongside other knives and utensils that are loose.
Instead, use a magnetic knife strip or a butcher knife block to store the knives securely and safely to preserve the blades.
Knives offer a safety risk, which is another reason why they shouldn't be kept in drawers. A hasty reach inside the drawer might result in a self-inflicted cut from the blade.
Maintaining the sharpness of your knives will make cutting food simpler and help to avoid mishaps. Some individuals choose to have their premium chef's knives sharpened by specialists. However, hiring an expert is not always essential.
Using an hone tool, you can quickly sharpen your blades at home. In contrast to sharpening, honing only realigns the knife's edge without removing any material from it. Additionally, you may sharpen your knives every time you use them to ensure a perfect cut for every meal you prepare.
Depending on how frequently you use them, you may send your knives to a professional once or twice a year to have them maintained. However, you may acquire a variety of inexpensive honing and sharpening equipment online to take care of the knives on your own.
Additionally, there are useful YouTube tutorials that may show you how to correctly sharpen various blades, whether you use ceramic knives, Calphalon knives, or Wusthof knives. Almost all kitchen knives eventually need to be sharpened.
Many people have the bad habit of scraping chopped food off the cutting board and into a bowl or saucepan with their knife blade. But this is a grave error. The knife will rapidly get damaged and dull if it is scraped against the cutting surface, becoming less useful with each use.
To contain chopped materials, use the flat, dull side of the knife rather than the sharp blade side. This keeps your hands clean while allowing you to transfer the chopped food with a single motion. However, doing so won't harm the knife. Try developing the habit of turning the knife over before scratching the cutting board. It can feel strange at first.