How To Care Kitchen Knives

The knife may be a very important tool in the kitchen. Neither the cook nor the cook will disagree with this fact. Each family has not only one knife, but also several. Most chefs have about 7 to 15 kinds of knives, or even more. When buying a knife, you need to consider several factors, function, size and manufacturing method. Choosing the knife to use depends on the person you want to use. They can choose chef knives, paring knives, serrated knives, ordinary knives or whatever they like to use. But each of their concerns comes down to a correct method of using a knife.

The life of a knife depends on its quality. High-quality kitchen knife set can be used for at least 10 years. German-made knives usually have a longer service life and are well-made. Japanese handmade knives can be used for 25 years. Invest in durability, stability and best performance. Generally, it is recommended to invest in two or three high-quality knives that are actually used, rather than wasting some money on a set of cheap knives that can only be left in the drawer. A knife that can handle almost all important tasks in the kitchen is a good choice and investment. The most basic and practical options are 8-inch chef's knives, paring knives and serrated bread knives. The flexibility of the chef's knife is sufficient for almost all purposes. Flexible peelers with blades ranging from 2.5 to 4 inches are essential for peeling and peeling vegetables. Serrated bread knives can also be used for foods as soft as tomatoes and other fruits.

Here are some tips for proper tool maintenance:

Keep the tool clean and dry at all times. Do not wash them in the dishwasher, but wash and dry them with soap immediately after use.

Do not store knives with other kitchen tools and gadgets. Store them in a knife holder or wall magnet system to separate them from each other and keep their edges sharp. Avoid dropping them.

Do not use them as can openers or in crushed ice.

Always check its clarity. You can use whetstone and mineral oil, whetstone, whetstone and steel, diamond steel, or you can bring them to a professional sharpener. Professional sharpener can also correct the blade of the knife.

When honing the blade, please use a steel sharpener and wash it after sharpening to remove the steel debris from the knife.

In order to maintain the gloss of the knife, please wipe it with a cloth dipped in alcohol or a lemon peel. But always remember to wash before use.

Purchase kitchen knives in person. If it fits your hand to ensure a firm and comfortable grip, then hands-on purchases can be personally tested, and the blade is strong and wide enough to prevent the knuckle from hitting the cutting board. The weight should be balanced before and after. All of these are personal preferences, only you and you can decide so that you can enjoy the longest tool life.