Photo credit: Shutterstock / Shawn Hempel
A nice kitchen knife will cost you a hefty sum, but it'll reward you with the easiest chopping experience of your cooking life. Not only does it make dicing onions a whole lot more fun, but it's also way safer -- a dull knife is actually dangerous. Before you take the plunge and invest in a sharp blade, there are a few things you should know.
A good knife is no ordinary kitchen utensil -- it's your right hand in making meals possible -- so you must treat it with the utmost care. No matter how sharp a blade is, it's a fragile piece of equipment that can be dinged, banged and damaged with the slightest mistreatment. Don't let your good knife turn dull. Here are the do's and don't's of kitchen knife care. Treat your blade right and it'll reward you with so many great meals.
1. Don't leave your knives in the kitchen sink.
Not only is it dangerous for whoever washes the dishes, it's also bad for your knives -- the blade can get scratched, or worse, the tip can bend or break. As soon as you're finished using your knife, wash it, dry it and put it away in safe place.
2. Don't store your knives in the utensil drawer.
Throwing your knives in any drawer, mixed in with other utensils, is one of the worst things you can do. The blade can easily get scratched and dented from being jostled around in the drawer every time you open it. If you don't have any other place to store your knives at least use a knife sheath to guard the blade.
3. Always wash your knives by hand.
The dishwasher might be convenient, but there's a high risk that the blade will get dinged during the wash cycle. Wash your knives by hand and the blade will thank you.
4. Don't leave your knives to dry in the dish rack.
You run the risk of dulling the blade when the knife shares space with other utensils in the utensil bin. Dry your knife immediately after washing, to prevent any mold or mildew from forming, and put it away.
5. Sharpen the blade.
It's like a tune-up for the knife. There are many ways to do this: using a honing steel, a knife stone, or even send it out to a professional.
6. Always cut on cutting boards.
Don't cut on your countertop -- just don't do it. Marble, granite or any solid surface is too hard for the blade. Stick with wood cutting boards, they're the gentlest.
Basically, use it, wash it, dry it, store it. If you follow those steps, your knife will prove to be worth every penny.
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