Knives are some of the most versatile tools in the kitchen arsenal. Over the years, a lot of the devices in the traditional kitchen has been replaced due to advancement in technology. However, the kitchen knives have remained unrivaled. They still serve a wide range of functions in the modern kitchen.
Even though most knives can last a lifetime due to their strong construction, it’s not always the case. Never get fooled by the durable material used to make the knife. Even the best knives get ruined when pushed beyond limits. To ensure the longevity of your knife, it's essential that you care for it well.
This article highlights the various practices that can ruin your kitchen knives. Some of these practices are self-conscious while others are not. Here are 7 ways you are ruining your kitchen knives and you might not even know it!
- 7 Ways You Are Ruining Your Kitchen Knives
- 7 Ways You Are Ruining Your Kitchen Knives: Summing Up
7 Ways You Are Ruining Your Kitchen Knives
1. Not Sharpening Your Knives
Sharpening your knives is one of the most critical parts of caring for your kitchen knives. Not sharpening them regularly and appropriately makes them dull and dangerous. A dull knife is risky than a sharp knife. Are you wondering how a dull knife is dangerous?
You apply a lot of pressure when using a dull knife. It, in turn, increases the chances of the knife slipping and injuring you. It’s therefore advisable to ensure all your kitchen knives are sharpened regularly (At least once annually). You can use a file, whetstone, or get a professional to do it for you. Read our “how to” guide.
A sharp knife works flawlessly. It would be best if you always use a chopping board. Although it’s a necessity, one threat to a sharp knife is a cutting board. The use of wrong cutting boards makes your blades get dull quickly. It would help if you avoided cutting boards made from hard materials such as granite, ceramic, or steel.
2. Using The Wrong Cutting Boards
Though they are visually appealing, they are bad for your knives. Fortunately, wooden, bamboo, or plastic chopping boards are available. The latter will help your knife stay sharp and safer for a longer time.
3. Keeping Them In Moist Conditions
It’s common to leave your knife in the sink together with other utensils. It is ill-advised because it exposes your knife’s fine edges and tip to corrosion and scratches. No blade is spared, stainless steel or carbon steel. Wash your knives immediately after using them.
After you wash your knives, ensure you hand dry and oil them before storing them. You can use mineral-grade oil on your carbon kitchen knives to prevent rust. Oil treatment should be conducted at least two times. Also, you can wipe the blades with a cloth with oil. Washing and oiling avoid corrosion and rust.
4. Washing Them Inappropriately
In most homes, there is a dishwasher. While it saves a lot of time, it’s not suitable for your kitchen knives. Many things can go wrong when using knives in a dishwasher. For instance, the blades might get damaged by other utensils, the detergent may corrode or discolor the blades, and still, a high-heat drying cycle can warp the blades.
To be on the safe side, hand wash all your knives. Use hot or warm water with a soft cloth or sponge. After washing, dry them with a clean cloth or towel.
5. Using Your Knives For The Wrong Tasks
A knife is for cutting, peeling, or chopping food. If you ask around, a chef has numerous knives. Each knife has its purpose. If you use your chef knife to cut bones, frozen foods, or open containers, you are wrong. You might be tempted to open screws with your kitchen knife, which is not its intended purpose.
Since there are several knives in the kitchen, it’s advisable to use each one for the intended purpose. It ensures your blades stay longer and remain sharp.
6. Cutting Incorrectly
You’ve watched in movies chefs chopping ingredients, and you wish to replicate the same in your kitchen. You should be careful with the “chop-chop-chop” sound that the knives make when striking on the cutting board. If it’s loud, you are using too much effort. Using a rocking motion helps you to keep it low.
One chef secret you need to know is always to keep the tip of your knife very close to the cutting board. Also, don’t gather your ingredients using the sharp edge of your blade. Always use the backside.
7. Storing Your Knives Wrongly
When you wash and oil your knives, you don’t leave your knives together with the other utensils. When mixed with other utensils, the fine edges may get scratches, plus you risk injuring yourself when rummaging around. You must store them separately if possible. After hand washing and drying my best knives, I store them in a separate drawer in the original boxes they came in! The box is falling apart of course but still offers protection from other items in the drawer.
There are some excellent knife holders that you can use to store your knives safely. Some of these knife holders feature a magnetic strip for holding knives securely. Once attached to the board, the knives do not move and cannot be knocked easily.
Alternatively, you can result to using a wooden knife block. In case you choose the wooden block for storage, always ensure the knives are inserted upside down. This hack ensures that the blades do not rest on their sharp edges.
Still, you might not be having plenty of knives to warrant the use of a magnetic strip or a wooden block. In such a situation, you can buy plastic knife guards for your blades. Once a knife has a knife guard, it can be stored together with other utensils with no worry.
7 Ways You Are Ruining Your Kitchen Knives: Summing Up
There are many habits that can ruin your kitchen knives. Damaged knives are both inefficient and ineffective in performing a lot of tasks. It’s therefore paramount to accord your blades utmost care to get the best out of them.
As you’ve seen, no rocket science is involved in maintaining your knives. It’s easy to ruin your knives and subject yourself to accidents. Interestingly, it’s also effortless to maintain your kitchen knives so that they serve you accordingly. Keep them clean, sharp, and preserved.