If I just forked over this much money for a quality knife to slice and dice veggies, I am gonna want to take the very best care of it that I can.
So how do we do that?
Here are a few tips…
After each use wash your knife in warm, soapy water and dry it well.
Never put it in the dishwater. This can dull and damage the blades.
Never soak your knife in water.
Store your knife in a certain place, not in a drawer crammed with everything else that manages to find its way into your kitchen….but more on this later…
Use a traditional knife sharpening steel to sharpen your knives. Otherwise, bring them to a knife store that will sharpen them for you. Remember that sharp knives are not only easier to use, but also safer.
- slice, mince, chop, crush, tenderize, and scoop up
- cutting and
- making garnishes
- hold the knife in your writing hand (the Chinese
- call this the “chopstick hand”).