parable great chef knife Both expensive and affordable knives can be easily damaged. But knowing the best ways to use, store, and care for your knives will keep them strong for longer. If you have a favorite chef's knife, you'll want to follow a few simple rules and avoid common mistakes to keep it in tip-top condition for years to come.
One of the biggest mistakes people make is storing their knives improperly. (I had to seriously reprimand my parents when I discovered they left knives loose in drawers.) But even less obvious habits, like rubbing knives against the sides, can , often damaging the blade beyond repair. cutting board Or sharpening the blade too much can cause blade wear.
If you're looking for a great new knife, we tested over 10 different knives to find the best chef knives for 2024. If you have a favorite knife, below is a list of the most common knife uses. Improper maintenance can quickly ruin even the best quality knife.
7 Habits That Ruin Your Knives
1. Scrape horizontally on the board
Using your knife as a scraper is a hard habit to break, but your blade will thank you.
Knives are made to cut only in two directions, front and back, not left and right, so don't use them to sharpen a good knife. It may be instinctive to want to use the knife blade to move and collect all the chopped food onto the board, but over time this will damage the blade. If you can't completely break the habit, at least try to do it gently and without too much downward force.
2. Use on materials other than wood and plastic
Even a single slice on a glass or marble surface can cause irreparable damage to your chef knife.
There are boards and blocks made of all kinds of materials, but many of them are not suitable for knives. Stone or marble slabs and glass surfaces should be reserved for serving food rather than cooking on them (at least with a knife), as they dull the blade faster than others.
bamboo and plastic It is the softest cutting board material, is often cheaper, and is gentler on the blade. However, most other types of wooden cutting boards have enough force to not damage the blades.
3. Free storage in drawers
Not only will this setting ruin your knife, but you'll end up hurting yourself.
This is probably the biggest mistake knife users make. I've seen it countless times and it hurts every time. Leaving your knife clanging around in a drawer with other knives and metal tools can cause it to dull or chip over time. It's understandable that you don't want a clunky knife block on your counter, but there are some very sophisticated options these days, including: this and this
You can also purchase wooden knife rack in drawer Or put the knife in a plastic case. The coolest option is to store your knife in one of these. magnetic knife rack Show off your shiny blade to your dinner guests. When placing the knife on or removing it from the magnet, be careful not to damage the blade.
4. Leave it in the sink or put it in the dishwasher
Remove the gyuto from the sink and let it dry before you sit down to eat.
You should never put a knife in it for a variety of reasons. dishwasher. Do not expose the blade to water for a long time as this will likely damage the handle. Speaking of which, don't leave your knife wet in the sink or anywhere else. In other words, never leave it soaked. If you don't dry your hands immediately after washing them, the metal will rust or corrode more easily.
5. Cutting non-food items or using knives as general tools
Don't use a good knife to open Amazon boxes.
A good knife may seem like a multi-purpose tool, but it should only be used for meal preparation. Avoid cutting non-food items such as plastic, cardboard, and other packaging. Also, don't think about using a knife as a screwdriver or lever to pry out a jam.
6. Clean using a metal scrubber or a coarse sponge.
Steel wool is great for dishwashing jobs, but it will ruin your knife blade in seconds.
It's no surprise that using metal or other rough materials to clean knife blades can cause major problems. Instead, use hot water and a soft sponge or cloth. The knife should not be so dirty that it cannot be cleaned by itself.
7. Sharpen your blade too much
Sharpening is good. Don't remove too much.
There comes a time when a knife blade can no longer be sharpened, but if you keep hitting it with steel or a whetstone, the blade itself will wear down and the lifespan of the knife will be shortened. I will show you how to sharpen a knife.
