Every
gourmet chef has his or her own prized collection of kitchen knives - using the
right, well-sharpened knife, is most important to the success of preparing many
dishes. When choosing a style of kitchen knives, you must consider between performance
and maintenance. Knife manufacturers forge kitchen knives with cutting performance
but more required maintenance, or somewhat less performance but easier and less
frequent maintenance. You must also choose between light weight and heavier kitchen
knives. Good cooks will be good cooks with either style - it's really a matter
of personal preference and priorities.
It
is recommended that the use of a dishwasher for cleaning your good kitchen knives
(or any good knives) should be avoided. Heat and detergents could possibly remove
the temper from the edge of the kitchen knives and render the blade soft so it
will not hold an edge. The precision ground cutting edge of the kitchen knife
may be damaged if it strikes other cutlery, pots or pans.
Although
it may sound like a contradiction, a sharp kitchen knife is the safest kitchen
knife. With a clean sharp edge, a kitchen knife is more predictable and easier
to control. Kitchen knives made of high carbon steel should be stored dry, and
fingerprints and moisture should always be wiped off after use, prefereably with
an all-cotton towel or chamois cloth. Carbon steel will naturally tarnish and
cannot be avoided. Stainless steels used in most kitchen knives are not rustproof
but are rust or stain resistant. A tip for excellent protection of your stainless
steel or high carbon steel kitchen knives is to apply a couple drops of any quality
oil, silicone or wax with an all-cotton cloth before storage. If any stains appear,
remove the stain with a standard metal cleaner or polish.
Another tip to consider in maintianing the edge of your kitchen knife, is to use
a soft cutting board. Natural wood or synthetic chopping boards like soft polyethylene
are commonly recommended. Always avoid glass, ceramic, metal, marble or any other
hard surface as a cutting board, as this can have an damaging effect on your kitchen
knives. Consider chopping hard or waxy vegetables wax-side down, as the fleshy
area of the vegetables are easier on the kitchen knife's edge.
Knife blocks
will prevent injury and protect the blade of your kitchen knives from being
damaged, as well as providing a cool, dry place for storage. Bacteria and cross-contamination
can lead to food poisoning. Always properly clean and sanitize preparation materials
in the kitchen and remember to wipe the blade of your kitchen knife dry before
storing it in the block. This will help to avoid contamination during storage,
as well as keeping your kitchen knives free of tarnish or rust.
