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For Your Knives’ Better and Longer Service Life…
We recommend using wooden or polypropylene cutting boards. Cutting boards made of glass, ceramic and other similar materials blunt and damage the knife blade.
Knives should be washed in cold water immediately after the use and dried with a clean dishcloth. It is not advisable to wash knives in a dishwasher because chemicals and heat cause damage to knives.
Leaving knives in a sink until the next use can be irreversibly detrimental for both the blade and the knife handle.
Knives should be kept on a magnetic holder, in sheaths or a knife block. Avoid keeping knives in a drawer together with the rest of the cutlery as damage can occur when they clash.
Sharpen the knives occasionally and before every use run the knife down the sharpening steel. It cannot sharpen a blunt knife but it can extend its lifespan. Blunt knives cause more injuries than sharp ones.
Avoid cutting hot meat and bones. The heat makes steel expand and thus easily damaged in the contact with a bone.
Knives should be used for cutting exclusively – they are not can openers, screwdrivers etc. That way a blade can be easily damaged.
Furthermore, do not bang the knife handle to cut through the bone.
According to culinary experts, only four knives are sufficient for a household: a large and a medium cooking knife, a small knife for vegetable processing and a bread knife.
“Chef Preparing Salad”- Image courtesy of marin / FreeDigitalPhotos.net