Taking Care of Kitchen Knives
- Use a good cutting board – Wood or soft plastic; something the knife can easily score. Never use anything harder, as hard surfaces cause the knife to go dull quicker.
- If you are concerned about sanitation, the best cutting board is wood with no preservative oils. Counter-intuitive, yes, but proven with a study.
- Wash your knives by hand with soap and water. Never put them in the dishwasher, and never leave them to soak. Wash them as soon as possible after using them. If you cut something acidic like citrus or tomatoes, ASAP means “Before you do ANYTHING else.” Stainless steel does not rust easily, but it does rust.
- Do you use a knife block? If you do and the slits in it are vertical, put the knife in with the cutting edge UP. That way the edge won’t rub against the wood.
- Enjoy, and watch your fingers!
Knife Tips Provided By Our Market Sharping Specialist Iverson Sharpening