The KEY to a Razor Sharp Blade
Sharp knives are a must in a kitchen. Did you know there are more cuts from dull knives than sharp knives!
How to sharpen knives seems to be so easy for some people and a big mystery for others. When you are a home chef, there is nothing nicer than a sharp knife, gliding through a big juicy tomato and not tearing it to shreds! What about you? What kind of knives would we find in your kitchen?
For all those out there that need a little "Knife 101" here we go.
1. So, Where to you keep your knives when they are not in use? It is fine to keep them in a drawer, or you can use a knife block. If they can have a good space in a drawer where you are not piling a lot of other kitchen tools in there, it is safer and better.
2. Do you wash you knives every time you use them? There can easily be a tendency to just give them a quick wipe with a paper towel, but for maximum care it is a good plan to use a soapy cloth and give the knife a gentle scrub. Then rinse with got hot water. Always use a clean cloth to dry. This cleaning process will remove any bacteria that could form on the knife.
3. Keep your knives dry. Knives made with carbon steel can be rusting even if you don't know it. Drying the knife and occasionally treating it with a little food grade oil will help prevent corrosion.
4. You need to 'steel' the knives on a regular basis. The 'steel' is the sharpening tool that you get with knife sets , or you can purchase one if you don't have one. This process is done by holding the knife flat against a surface, and then you slide it along. You need to gradually raise the back of the blade until it just starts to cut the surface.
Next step, take the steel in one hand, hold the back corner of the knife's edge to the end of the steel closet to you. You must then do a sweeping motion of the blade towards the tip of the steel. You need to be sure that all the length of the knife blade has contact with the steel. You do this ten time for each side of the blade.
5.Last but not least, the surface you cut on will determine how long the knife will stay sharp. Wooden and plastic cutting boards are the best. Glass, ceramic and marble cutting boards although decorative are useless and dull the knives quickly.
This information is thanks to the 'Wiki How' website below.
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