Caring for your knives goes beyond an occasional sharpening. In fact, there are many steps you can take to keep them in good condition, although the knives will eventually become dull through use and require sharpening. Whether you have a high quality knife investment or have purchased a set of discount kitchen knives, proper care and maintenance can often extend their life by several years.
To keep your knives in top condition, always wash and thoroughly dry them after use, especially if you have used them to cut acidic foods, such as lemon juice or vinegar, as these can discolor or even rust many knives. Clean each knife by hand as you are done using it. Never place them in the dishwasher; this can cause them to hit the other silverware and dishes in your washer, and the prolonged exposure to hot water can damage wooden handled knives. Blades may be cleaned with a scouring powder or mildly abrasive pad, but should never be scrubbed with steel wool. Thoroughly dry your knives before storing them, especially in a knife block, because excess moisture can encourage mold growth.
Store knives in a knife block, if available. If a knife block is not available, use paper or plastic blade covers, and store them in a drawer with separate compartments. Never toss your knives together into a knife drawer. Besides being dangerous, this can also damage the knives, as they hit against each other. Keeping your knives free from nicks is important; although it is possible to sharpen such blemishes out of a knife blade, it requires removing much of the original blade; sharpening is best done when only a little metal needs to be removed. The best way to store a knife set really is in a wooden block; your knives will be easy to identify and use, and there is no risk of them damaging each other. If you don’t have the counter space for a block, consider a knife block designed to fit inside one of your kitchen drawers or cabinets.
Store your knives on a soft surface, not metal or ceramic, because constantly striking a hard surface can dull the blade quickly. There is a reason why many knife dividers are covered in cloth. The same principle holds true for your cutting surface; use wood, plastic, or another soft surface rather than metal or ceramic whenever possible.
Never use knives that have become dulled. Not only is this a safety risk, as you have to press harder for the knife to cut, but your knives are not meant to be used when they are dull. Do not use kitchen knives to cut objects other than the ones they are intended to cut; do not use any knife to pry open jars or do related tasks. This carries the risk of breaking the tip of your knife, stressing the joints between the handle and blade, and otherwise damaging your knife.
If your knives are collectibles rather than everyday use knives, caring for them will include periodic maintenance and cleaning. Use a soft, clean cloth to wipe the blade and handle. Then, apply a polishing substance. Mineral oil can also be used on wooden knife handles, either kitchen use or collectible, to help them keep their luster. Do not touch the blade of the knife with your fingers, because the oil can damage the blade over time.
Author Resource:
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