Care and maintenance of kitchen knives


We use knives in the kitchen every day. It's petty, and santoku, and boss, and others. But more often than not, most people have only a pair of knives in the kitchen, and they usually use one. Our rules will help you get more pleasure from the cooking process and extend the life of your knives.

In order for a new purchase to serve you faithfully for many years, while bringing pleasure, it is enough to follow a few simple tips.

The chef-knife, of course, must be in the arsenal, and it will have the maximum load. If you are not a professional chef do not marry a large size chef - remember that you need to work with a large knife on a large cutting board, for the house blade 170-210mm will be optimal.

Ideally, it is better to have several knives for different jobs - a large chef, a medium universal knife and a knife for vegetables. Instead of a universal one, there can be, for example, a boning knife, which is convenient for handling a bird. The collection should be complemented by a kitchen hatchet, which is designed for chopping bones and for frozen foods. It is better to process the frozen products with a special knife with a big sharpening angle not to spoil your main knife. If you use an expensive Japanese knife, which is designed for fine and beautiful slicing - for rough work on the bones or ice cream products - you will spoil the cutting edge and get replacements and chips on it, which will be very difficult to eliminate.

Do not cut on hard surfaces. Glass cutting boards, ceramic plates and steel countertops instantly blunt the coolest knife. Plastic and traditional wooden boards are an excellent basis for cutting.

Do not drop sliced ​​products from the cutting edge board. It would seem that this is so understandable, because in this way the knife quickly dulls, and even when it may appear. But often this is what we do in a hurry. To throw sliced ​​food into a saucepan or salad bowl, simply unfold the knife butt to the board and that's it.

Do not leave knives in the sink or dishwasher - there they slowly rust, blunt, and also serve as a source of threat. And in general, good knives in the dishwasher do not wash. Immediately after use, wash the knife by hand, wipe it dry and put it away.

Therefore it is hardly necessary to store knives in a heap in a drawer - it is better to get a magnetic lath or a support. It is better to choose a magnetic bar in a wooden or plastic case, if you do not want to get micro-scratches on the surface of the blade from contact of metal with metal.

The knife must always be sharp and ready to work. The only thing is that ordinary sharpeners should not do this. New Japanese kitchen knives, when used properly, can keep factory sharpening for a couple of years, or even longer. It is not necessary to sharpen them before the first sharpening. Contrary to popular belief, it is much easier to cut with a blunt knife than with a sharp one: a sharp knife obeys you, a stupid one lives its own life. European knives should be edited regularly (for example, before each one), and sharpened only when editing no longer helps - so they will last much longer. The "Japanese" are sharpened as needed, but also not very enthusiastic - if the blade needs only a little "refresh", there is no need to go through the entire cycle of sharpening from coarse to fine abrasives, and just use an abrasive from 2000 grit. Proper sharpening of a Japanese cook requires skills, if you are not sure of your abilities - consult a specialist. But there is nothing very complicated about it - after training you will get real pleasure from the sharpening process.


Do not be lazy, spend a few days learning the right cutting technique. Believe me, this will save you a lot of time in the future, and also reduce the risk of getting cuts to almost zero.

Separately, I would like to remind you that Japanese knives traditionally have incredible sharpness. If you have never used Japanese knives in your kitchen before, handle them with extreme caution!

Of course, this is not all the subtleties and recommendations. Each chef will be able to add a dozen more. But, in our opinion, these are the main ones. Take care of your hands and be careful with your knives.




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