Dont even think about using your dishwasher.
Firmafotografen/Getty Images
Knivesare a chefs most important tool.
And if youre mistreating your knives, youre missing out on valuable culinary potential.
Photo:Firmafotografen/Getty Images
“Dry your knife right away after washing.
Don’t let it sit, says Chaya Rappoport, Culinary Manager atJewish Food Society.
Leaving your knife to air dry can dull the blade more quickly or even cause rust.
Of course, this also means dont leave your knives soaking in the sink overnight either.
Quickly wash and dry em for the best results.
Always handwash to double-check it’s properly scrubbed with soapy water and dry it immediately.
Too often knives are left out to air dry and they can easily rust and ruin.
For the home cook, I recommend going with a Forschner or a Victorinox.
They are easy to sharpen, they stay sharp, and they’re affordable.
Once you get more comfortable with using and taking care of your knives, then level up.”
Sharpen Your Knives
Knives need sharpening to do their job.
“Most people don’t sharpen their knives enough, says Rappoport.
I recommend sharpening [them] at least twice a year.”
Learn how to sharpen your own knives, or take them to a professional for a quick tune-up.
I recommend learning how to use a whetstone properly before upgrading to anything nice.
This can still damage your edge, saysJon Kung, Chinese American chef and cookbook author.
R. The acidity can corrode the blade edge.
This can cause faster deterioration of the knife.
It is preferable, therefore, to use serrated knives with acid-prone foods.
