From the wrong cutting boards to improper sharpening to the dreaded dishwasher, here are some of the most common mistakes that are damaging kitchen knives.
Cutting incorrectly
We all love the “chop-chop-chop” sound knives makes against the cutting board. But check the volume of that sound. Chopping is not a high-impact sport. If your knife is sharp, you shouldn’t have to work that hard.
The solution: Use a rocking motion to cut, keeping the knife tip in contact with the board as much as possible (this also reduces the odds of injury). And don’t scrape the edge of your blade across the board. If you want to use your knife to gather up that lovely little pile of freshly minced garlic, use the back of the blade.
Letting food pieces dry on your kitchen knives
Don’t procrastinate on post-meal cleaning.
“Knives should always be rinsed and washed immediately after use. When food dries onto your knife, you have to work much harder to scrub it off,” Palafox says. “Scrubbing your knife can compromise the sharp edge, and, more importantly, can be dangerous.”
Cleaning your kitchen knives in the dishwasher
The best tools to keep your knives clean and in mint condition can be found at the end of your arms. The typical dishwasher detergent is very abrasive (to dislodge those extra bits of mac and cheese off your plate) and the jets spray hot water powerfully, which makes the dishwasher a no-fly zone for knives, Palafox says.
“Hand-washing is best since the dishwasher can dull knives,” Crowley says. If you must pop them in the dishwasher, “don’t put them in the utensil holder of your dish rack, as this can dull the edge and put pressure on the tip. It also makes it more likely that someone will cut themselves while they’re putting the dishes away.”
Putting kitchen knives away while they’re still wet
Similar to your cast-iron skillet, be sure to towel your knives off before storing.
“The humidity causes the knives to rust. Wash by hand, then dry immediately to prevent dullness and rust,” Segura says. Give it a thorough dry, then slip into a knife sheath if you have one, Merlin recommends.
Using kitchen knives for non-cutting duties
Sure, it’s quick and easy to slice open a cardboard box or plastic bag with a kitchen knife, but that doesn’t mean you should do it. These non-food slices can dull or harm your knife in an instant. Stick to basic scissors—not your kitchen shears— for a safer and smarter option.
Letting the knife get dull
A dull blade can actually be more dangerous than a sharp one, because it’s more likely to slip. If a knife slides across the surface of a tomato or onion before cutting in, you know it’s time to be sharpened.
The solution: Plan on sharpening your blade every six to 12 months, and honing it in between.
Using the wrong cutting board
Any cutting board or countertop that’s hard enough not to be damaged by a knife—granite, concrete, marble, glass, hardened acrylic—is hard enough to damage the knife. Think of it this way: Something’s gotta give, and you don’t want it to be your knife. (The verdict is still out on bamboo.)
The solution: Always use a cutting board, and stick with traditional hardwood as the best first choice. Plastic boards are gentle on the knife blade, but gouges left by the blade can provide a home for bacteria. So if you go the plastic route, be sure to disinfect the board thoroughly after use.
Storing knives improperly
Keeping your knives in a kitchen drawer, where they can bang up against other utensils, can damage the blades—as well as pose a hazard to anyone reaching into the drawer. Knife blocks are pretty and space-efficient, but grease and dirt can get trapped deep inside them and then transfer to your knife blade. Just be aware that it’s not the safest place to store your knives, especially if you have young children in the house. Bostic recommends keeping your sharp knives in a drawer with a lock to keep them out of sight (and reach) of little ones.
The solution: The best way to store your knife is on a magnetized board—it’s a space-saver. If you use a knife block, be sure to keep it clean. If you must store your knives in a drawer, buy some plastic knife guards to slide over the blades when not in use.
Storing kitchen knives floating in a drawer.
Crowley and Palafox both prefer to store their knives on a magnetic strip adhered to the wall.
“The knives can perch right on the strip, so you don’t have to worry about them getting banged up in a drawer or cutting yourself when you’re rummaging around. Also, they look cool all lined up,” Crowley says.
“Knife blocks are fine, but when you buy a knife set, it often comes with a bunch of random knives that you don’t need, so we typically prefer to assemble our own sets, and store them either on magnetic strips or in a universal knife block.”
Using your knives for odd jobs
A chef’s knife is impressive—whether you’re talking an 8-inch or a 10-inch blade. And it’s tempting to use it for something other than its intended purpose. Do not, for example, use a chef’s knife to cut through chicken bones or frozen foods. If you ever find yourself sawing with your chef’s knife, stop immediately and choose a different tool. And as tempting as the pointy, delicate end of your paring knife may be, do not use it as a screwdriver!
The solution: Choose the right tool for the right job, always.
source: tasteofhome – eatthis
