In part two of this series, I discussed the essential knives you should have in your kitchen, focusing on blades you’ll use regularly. It’s important to pay attention to what’s included when purchasing a knife set, as they often come with extra knives you may not need. In fact, buying individual knives might be a better option if you want to avoid paying for items that will simply take up space in your kitchen. In this final article of the series, I’ll cover how to properly care for and store your knives to keep them in good condition for the long haul.
Safe and Proper Knife Storage
One major benefit of purchasing a knife set is that it often comes with a storage block. Knife blocks are a safe and convenient way to store your knives, keeping them secure and easily accessible. If your set doesn’t include one, or if you purchase your knives separately, it’s worth considering investing in a storage system.
Proper storage is crucial for both safety and maintaining the sharpness of your blades. One thing you should never do is store sharp knives loosely in a drawer where they can knock around with other utensils. This can dull the edge of the blade, making it harder to cut with, and it also poses a safety risk. Reaching into a drawer with exposed sharp blades is dangerous, and you could easily cut yourself while rummaging around.
There are several ways to store knives safely. A knife block is one of the most popular options because it’s easy to use and keeps your knives organized. Another great option is a magnetic knife strip mounted on the wall, which displays your knives and keeps them out of the way. If you don’t have counter or wall space, and you’re limited to storing knives in a drawer, it’s essential to invest in blade guards for each knife or use a drawer insert that has individual slots to keep the knives separate from one another.
Knife Care: Cleaning and Maintaining Sharpness
Proper knife care doesn’t end with storage; how you clean and maintain your knives is equally important. Many people make the mistake of putting their kitchen knives in the dishwasher, but this is something you should avoid. Dishwashers can be too harsh on knives for a couple of reasons: the blades can knock against dishes or other utensils, causing scratches or nicks on the edge, and the heat and detergent can negatively affect the handle. Wooden handles, in particular, are prone to cracking, staining, or warping when exposed to dishwasher heat.
Instead, knives should always be hand washed. Use a soft sponge and mild detergent, and make sure to dry the knife thoroughly after cleaning. Excess moisture left on the blade or handle can lead to rust or discoloration, particularly for knives made of carbon steel.
Beyond cleaning, maintaining the sharpness of your knives is a key aspect of knife care. With regular use, all knives will eventually lose their sharpness. However, there are tools and techniques you can use to extend the life of your blade’s sharp edge. One of the most important tools to have in your kitchen is a honing steel.
What is a Honing Steel and How to Use It
Many people mistakenly believe that a honing steel sharpens knives, but this isn’t quite true. What a honing steel does is realign the blade. Over time, the edge of a knife blade can become slightly bent or misaligned due to the constant pressure applied when cutting. If you were to look at the blade under a microscope, you’d see that it’s lined with tiny teeth, and with each use, these teeth spread out and lose their alignment. A honing steel helps to straighten those teeth, keeping the blade in better working order.
Using a honing steel is simple once you get the hang of it. First, hold the steel vertically with the tip resting on a cutting board or countertop. Then, hold the knife at about a 20-degree angle to the steel and draw the blade down the steel from base to tip. Repeat this action on the other side of the blade. It’s important to keep the angle consistent, as this will ensure the blade is evenly aligned. You don’t need to apply much pressure—just a few strokes on each side should be enough to realign the blade.
. This is because honing can only realign the blade; it doesn’t remove any material from the knife. Sharpening, on the other hand, actually grinds away small amounts of metal to create a new edge. You have two options when it comes to sharpening your knives: you can either take them to a professional sharpener, or you can do it yourself.
Professional sharpening is an excellent option if you want a precise, razor-sharp edge. Professionals use specialized equipment and have the expertise to sharpen knives without damaging them.
If you prefer to sharpen your knives yourself, there are a few different methods you can use. One common method is to use a sharpening stone. Sharpening stones, also called whetstones, come in different grits, with lower numbers indicating coarser stones that remove more material and higher numbers indicating finer stones for finishing the edge. To use a sharpening stone, apply a small amount of oil or water to the stone as a lubricant, then draw the blade across the stone at a consistent angle—usually about 18 to 25 degrees—in a sweeping motion. Repeat this several times on one side of the blade before switching to the other side.
If using a sharpening stone seems too complicated or time-consuming, there are also manual knife sharpeners available. You simply draw the blade through the slot, and the sharpener does the work for you. These are easier to use than sharpening stones because you don’t have to worry about maintaining the correct angle or using the right amount of pressure.
Finally, there are electric knife sharpeners, which offer a quick and convenient way to sharpen your knives at home. These machines can be pricey, often costing upwards of $100, but they do a great job of restoring a sharp edge with minimal effort. Just keep in mind that electric sharpeners can sometimes remove more metal than necessary, so use them sparingly.
Conclusion
When the time comes to sharpen them, you can choose between professional sharpening or a DIY method that works best for you.
With the right knives and the proper care, your kitchen tools will serve you well for years to come. I hope this series has been helpful in guiding you toward making informed decisions about your kitchen knives. Happy cooking!