8 ways to extend the life of kitchen knives

How to brutally nor looked chef's knife, in fact it is quite a fragile object that requires careful handling. Fortunately, there are some simple ways to significantly extend the life of its sharp favorites.

1. Use the right board

Use only wooden or plastic cutting boards. glass boards, steel, ceramic and stone may look nice in the kitchen, but they spoil the blade mercilessly.

2. Do not throw the knife in the sink

Do not leave knives in the sink and soak them, even if they are stuck to something. Firstly, it is not safe: you can cut yourself while washing dishes the rest. Secondly, from a long stay in the water even the knives stainless steel blade can be covered with patches of rust. For this reason, try to wash your knives immediately after use. It is especially important to do this if you cut them fruits and tomatoes: because they contain acids spots may appear on the blade.

3. Wash your hands knives

Wash knives by hand under running warm water. Use only a soft sponge and, if necessary, a drop of detergent. In any case, do not use abrasive cleaners, such as baking soda, if you do not want to scratch the blade. After washing, be sure to wipe dry with a knife.

4. Leave the dishwasher plates and cups

Never wash your knives dishwasherEven if the instruction from the manufacturer permits to do so.

The long washing cycle at a high temperature deforms the blade.

Besides steel knives in the dishwasher tupyatsya of metal parts, and ceramic blade is very easy to damage during loading and unloading machines.

5. Do not be tempted kitchen knife for strength

Do not try to conventional kitchen knife, cut the large tendons and split smorzshiesya chicken drumsticks and other frozen foods. Your knife - it's not an ax or a sword, and a delicate instrument. Even if you MPE expensive knife, do not think that it can not be broken. It will be very sorry if he will break away the tip. It will be doubly sorry if breakaway piece gets someone into the esophagus. Do not take chances.

6. cut right

The fastest blade blunts, when you chop them food, raising the knife up and sharply dropping it on the board. Use a gentle way of cutting, in which the knife does not come off from the board, but as it rolls or slides along it. In order to shake off the board cut products, use the blunt side of a knife.

7. Store knives separately

Do not store knives in a drawer, mixed with spoons, forks and other knives. This will inevitably lead to chips and scratches on the blade, as well as to the fact that the knives will quickly grow blunt in contact with the other cutlery.

Keep knives in a special stand or magnetic levitation.

In an extreme case, use protective covers for blades or dividers for drawers that can store each knife in a separate slot or cell.

8. Sharpen rarely edit them frequently

Sharpen the blades once or twice a year, as strange as it may sound. But you need to edit the blade regularly. Remember that dull blade is more dangerous than sharp. When we cut with a blunt knife, we have to put more effort, and the chances that a dull knife soskolznot, very high. use right tools for sharpening and knives.

Cut products convenient and perfectly sharpened knife - a special pleasure. Take care of the knives, and they will serve you for many years.