Whether you’ve got yourself a full set of knives or you’re just starting your collection, these handy knife care tips will help you become a master in the kitchen.
How to care for kitchen knives
Hi, I'm Luke Mangan and after 20 odd years in the kitchen, no doubt about it, a good quality knife is essential for any cook.
In this set, there's a large 19 centimetre cook's knife, which is an excellent multipurpose knife. It also comes with a bread knife, a large and small santoku knife, two steak knives, and a utility knife, which is very versatile for slicing and dicing all sorts of small and medium sized ingredients.
You use your knives every day, so it's really important you care for them properly. Not only does this extend the life of your knives, but it also keeps things nice and safe.
When it comes to storing your knives, the best spot is in a knife block like this one, or on a magnetic wall strip. Whatever you do, don't toss them in a drawer with other cutlery. This damages the blades and can be a bit of a hazard.
To clean your knives, handwash them in warm soapy water, but don't be tempted to put them in the dishwasher. That will dull the blade and the harsh detergent can ruin the finish. After washing, just wipe dry and store them away.
How to protect your blades
Storing
Tossing your knives into a drawer with other cutlery can damage the blades and could permanently damage it. Keep your knives in a safe spot, such as in a countertop knife block, on a magnetic wall strip or within drawer inserts or knife sheaths. This helps to extend the life of your knives and keeps your kitchen tidy.
Cleaning
Knives last longer when they’re washed by hand using mild soap and warm water. Putting them in the dishwasher will dull the blade and destroy the finish due to harsh detergents and the drying cycle. To avoid rusting, be sure to dry your knives before storing and try not to leave them soaking in the sink.
Replacing
A quality knife should last for years. However, if there are large chips in the blade, the rivets are loose or the tip is bent or broken (from dropping the knife, for example), it’s best to invest in a replacement.
Sharpening
It’s a good idea to sharpen your knives regularly. Not only does a sharp knife improve the precision and speed of your cutting, it also helps to keep your fingers safe – dull knives can slip during use. A whetstone is your best bet at achieving a flawlessly sharp blade. A steel can be used for straight-edged knives, while a knife sharpener is a quick fix best used on cheaper knives as it can chip away at the blades.
Frozen Food
We don’t recommend using any knife to cut frozen food as it will quickly blunt the blade and could permanently damage it, however if you do, a serrated knife (the Bread Knife or Steak Knife) is better than a flat edged knife (the Cook’s Knife or the Santoku Knives). We recommend that you always defrost food prior to cutting.
WARNING: keep out of reach of children
SHARPENING: A sharpener should not be used on serrated edged knives
