Kitchen knives are some of the most important tools in the kitchen. Any housewife uses it regularly, because without this it is impossible to cook any dish. Therefore, knives must be of high quality, sharply sharpened - this speeds up the cooking process and makes it safe. And in order to extend the life of a product, you need to properly care for it.
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Should be stored separately from other appliances
Many housewives keep knives close to other cutlery. But you should not do this if you want to extend their service life.
The problem is that storage together leads to dull blades. Another problem is moisture that can collect in the container where the cutlery is. Over time, the knives will begin to rust, making them unusable.
Therefore, it is recommended to store them separately or purchase a special magnetic holder.
Can't be thrown in the sink
Even if food has dried on the blade. First, washing dishes in this way can cause severe injury. Secondly, prolonged exposure to wet conditions is the reason for the appearance of rust spots.
It is recommended to wash these appliances immediately after using them, especially after cutting vegetables and fruits. This is due to the fact that such products contain acid, which can leave stains on the blade.
It is recommended to wash the knives by hand
Chef Elias Kairo still uses knives that he bought over 10 years ago. According to him, the secret of such long-term use is proper care. He always uses ordinary detergents (no strong "chemicals)", washes only by hand with a soft cloth, and then wipes dry with a clean paper towel.
Therefore, it is recommended to refuse to wash the knives in the dishwasher. Over time, rust will appear on the blade, which cannot be removed. In addition, such cleaning can deform the handle.
Use different knives for different products
In order not to buy a new batch of knives every year due to dullness of the blade, it is recommended to use different knives for food. A simple example: if you need to cut a piece of meat with a bone, you cannot use a knife for cutting vegetables - you cannot do without a special strong boning knife.
Otherwise, the blades will become dull and may even break.
Don't forget about the correct sharpening
Sharpening is an important step in the care of knives. Firstly, it is unsafe to work with a blunt instrument, and secondly, it is difficult and requires more effort and time to prepare food.
Therefore, you need to get into the habit of regularly sharpening knives. But you need to do it right: when sharpening, maintain an angle of 10-30 degrees, use a quality tool.
The frequency of work depends on how often you use the cutlery. But the material of the cutting board also affects this. For example, stone and ceramic products sharpen knives faster than wood or plastic boards.
And to check the quality of sharpening, just cut the tomato - if the blade is sharp, then you can easily cut the vegetable.
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