Tuesday, 5 February 2013

Guest post: How to maintain your professional chef’s knives

A good knife needs to have as much form as it does functionality, while also looking sleek. Almost like an extension of their hand, a chef’s knife enables them to connect with the food, and is the key instrument for creating their culinary masterpieces. But they aren’t just exclusive to the Gordon Ramsays or the Marco Pierre Whites of this world. Many home cooks are now reaping the benefits of them, but whether they own their very own Japanese knives, Kasumi knives or one the many Global knives that are favoured by the likes of top chef Anthony Bourdain, the problem remains the same: how do you keep it in good condition – particularly if you use it a lot.

A leading UK supplier of quality kitchen accessories chef knives online, gives us their top tips for preserving your trusty knife so that it slices and dices to its best ability – every single time.

Wash your knives by hand

The guys at Chef Knives Online know their stuff, and they advise us to wash these trusty utensils by hand, using mild dishwashing liquid and water. You’ll also need to dry them thoroughly afterwards to ensure they don’t rust. One thing you should never do is put them in the dishwasher, because the last thing you want is for the blade to be chipped as it knocks against your pots and pans – and exposure to extreme heats and harsh detergents can also be harmful to the sophisticated stainless steels that are used to make these sleek and versatile cooking instruments.

A sharp warning alert: Culinary crusaders also swear by the fact you should avoid cutting through frozen foods or bones to avoid shattering the blade. But we know it can happen, and when it does, they recommend you employ a steady backwards movement to pull the knife out rather than a side-to-side twist if you are to avoid snapping the blade.

Be careful where you store your chef’s knives...

For the sake of safety and the condition of your treasured knives, it’s recommended that you use proper knife blocks, magnetic racks, knife docks and specific rolls/cases to store them.

Know the difference between sharpening and honing

Both are important for keeping your knife in good condition, but it’s significant you know the difference between the two. When you hone it, you effectively straighten out the microscopic ‘teeth’ that make up the very edge of the blade. These can bend over time, and so it’s good to do this in order to prevent the knife from becoming dangerously blunt.

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