How to Care for your Knives

5 ESSENTIAL TIPS TO TAKE CARE OF YOUR KNIVES

Do you know that taking care of your knives increases their lifespan, as well as the retention of the cutting edge?

1. Storage

Preferably, knives should be stored in a knife block, or hung on a magnetic bar.

Why?

Storing your knives loose in a drawer can damage their edge when they touch each other, and it’s dangerous because there is a higher risk of cutting yourself while looking for one.

2. Use

It’s important that you use the knife suitable for the task you intend to perform.

Why?

The knife was designed for a specific purpose, so using it for other purposes, jeopardizes its performance and durability.

Example: If you are going to debon a chicken, don’t use a carving knife. It will damage the edge, jeopardizing its performance when you want to carve a loin with it. If, for example, you need to break bones or cartilage, you should use a cleaver.

3. Cutting

Cut the food on a wooden or plastic board.

Why?

Using knives on hard bases, such as stone, artificial stone, glass, or directly on the kitchen countertop, results in a quick loss of the edge and consequently, cutting power.

4. Washing and cleaning

Hand wash :

• You should wash your knives after use, under running water, using a mild abrasive soap and scrub sponge, and dry them with a soft cloth.
• You should dry your knives immediately after washing, in order to avoid corrosion; 

Why?

Leaving your knives with leftover food with salt or acid, or exposed to water and moisture, can lead to rust and/or corrosion stains on the blade.

Machine wash :

Only knives with plastic handle can be machine washed. However, first they must be rinsed with running water, and removed from the machine immediately after the end of the washing cycle, thus avoiding stains and corrosion on the blades. It’s also important to keep them separate from other objects, to avoid contact that results in the damage of the edge.

Why?

Knives with wooden handles should not be subjected to high temperatures and water in abundance, as they tend to swell and fade, looking bad and with damaged handles.

Curiosity: The stainless steel used in knives contains a small percentage of carbon, which will provide them with greater cutting power and will be easy to resharpen. Steel with these properties is more susceptible to corrosion.

Note: Regardless of the type of steel in your knife, after using it, it’s always advisable to clean and dry your knives.

Tips:

• It’s possible to remove light stains and traces of corrosion with a metal cleaner (eg Duraglit, etc.);
• To preserve wooden handles, you can use domestic cold oil, (eg Linseed Oil, etc.);
• In carbon steel or damascus steel knives, it’s essential and indispensable, to use camellia oil on the blade;

5. Sharpening

Keep your knives sharp.

It’s very important to keep your knife edge sharp in order to make perfect and safe cuts.

Why?

A knife that is not sharp is a dangerous knife!

Using a knife with a damaged or dull edge requires more pressure and effort when cutting, which can result in minor domestic accidents, and the tiredness will be bigger

With use, the knife loses its edge and it is necessary to restore it to obtain maximum cutting power.

With the exception of serrated knives, all knives can recover their original edge. 

Depending on the state of your knife, you can sharpen your knives using:

• Sharpener;
• Sharpening steel;
• Whetstone;

If you do not know how to use a sharpening steel or whetstone, and don’t have a sharpener, you should seek specialized sharpening service. Your knife will look brand new!

See our sharpening instructions here!

KEEP THE KNIVES OUT OF REACH OF CHILDREN.

Cátia Barbosa_Edições do Gosto Photography