Congratulations; you’ve just gotten a new set of kitchen knives. You can finally retire the old set, the ones with the chipped edges, stained blades, and chopped up handle scales.
But what are you going to do to ensure that this new set of knives doesn’t look like the old one in a year?
Well, you can start with this list. Make sure you never do these 6 things with your kitchen knives.
Store Them Loose in a Drawer
Storing your kitchen knives loose in a drawer is bad for three reasons, all of which have to do with the fact that the edge will be unprotected and exposed.
For one, it’s dangerous because you can suffer a laceration when you blindly reach into the drawer for a tool.
The other two are that it’s bad for the knife’s edge because it will contact other tools in the drawer, which gives the third reason: it will damage them.
It’s better either to store your kitchen knives in the sheaths they came with, or else in a chopping block or on a magnetic strip that will let the steel breathe.
Use the Edge to Scrape
When you’re done dicing or chopping, don’t ever use the edge to scrape whatever you’re dicing into a pot or pan. Flip the knife over and use the spine as a scraper. Using the edge will dull it.
Use the Tip to Pry
We shouldn’t even need to waste space including this in a list of things you shouldn’t do with your kitchen knives, but either way, using the tip to pry is a quick way to bend or break it. A knife’s tip is for detailed work, not for prying or twisting.
Leave Them in the Sink
Leaving your kitchen knives in the sink will cause the scales to absorb moisture and will chronically expose the blade to moisture as well as other corrosive influences. Never leave them in the sink; when you’re done, rinse the blade off immediately and store the knife properly.
Put Them in the Dishwasher
Never put your kitchen knives in the dishwasher for any reason, even if the manufacturer claims that they are dishwasher safe.
The detergents used in dishwashers, as well as the extreme temperatures, can not only cause corrosion or staining on the blade, depending, but the heat cycles can damage the knife scales, which will cause them to deteriorate more quickly.
Forget to Rinse Them Off
Lastly, never forget to rinse your knives off, and dry them, before putting them away. The reason this is so important is that many knives are made with steel alloys that are not stainless or corrosion resistant, and many foods and condiments are full of acid that will stain or etch the blade in just a matter of minutes unless they are promptly washed away.
Just make sure that you rinse your kitchen knives off promptly after every use, then thoroughly dry before storing them.
Shop Kitchen Knives at The Knife Connection
If you actually landed here because you need a new set of kitchen knives, and haven’t gotten one yet (or perhaps because you’re looking for a set as a gift) visit The Knife Connection.
The Knife Connection sells a wide range of kitchen knife sets, and from top brands that aren’t carried by most retailers, such as LT Wright, Hoffner and Half Face Blades.
Visit their website to learn more about what they carry and get in touch with them today if you have any questions.
