Tips & Articles
The 10 Commandments of Kitchen Knife Care
Keep your knives SHARP! A dull knife is a
Use the right knife for the job! For
example, donít reach for a paring knife when you need to cut a butternut
squash or conversely, a 12Ē chefís knife to peel an orange. Match the size
and style of the knife to the job.
Use wooden or composite plastic cutting
boards only. Glass, ceramic, marble and steel will damage the edge.
Donít drop your knives in the sink. Not
only is it a hazard to the person washing dishes, but you can also bend or
blunt the tip or edge.
Donít put your knives in the dishwasher.
The heat may damage wooden handles and the edges may bang against other
cutlery or plates.
Keep your knives clean and dry. Wash them
by hand in hot, soapy water, dry them immediately with a dish towel and put
them back where they belong.
Do not store your knives loose in a
drawer. The edges will be damaged and you may be accidentally cut while
reaching for them. Use a knife block, magnetic strip, slotted hanger or edge
Sanitize your knives when appropriate.
For example, kitchen knives used in the processing of wild game or fillet
knives that have been used for cleaning fish or cutting bait should be sanitized in a mild
bleach solution before being put back in use in the kitchen. Keep the bleach
solution off natural handle materials to avoid discoloration.
Your knife is not a can opener, a
screwdriver, a pry bar, box cutter or hammer. I frequently receive knives from
clients that have been bent or broken at the tips. You wouldnít attempt to
carve your Thanksgiving turkey with a screwdriver, would you? So please donít
use your family heirloom carving knife to tighten loose screws or pry open
Take the time to master basic knife skills and learn to care for and maintain your knives properly. Then tie on your apron, pour yourself a glass of wine and unleash your culinary creativity. Preparing and serving a fine meal to family and friends is one of lifeís greatest pleasures!