Knife Care

Anatomy & Production
Knife Techniques
Knife Safety
Knife Care
Stone Sharpening
Classical Cuts
Carving Meats

The following rules will extend the life of your knives:
1. When using a knife, make sure that the blade lands on a relatively soft surface such as wood or plastic rather than on a surface such as metal or ceramic. Constant striking on a hard surface will dull the blade rapidly.
2. Knives should be washed by hand and dried immediately. Wood tends to swell, so it is not a good idea to immerse wooden-handled knives in water for very long.
3.  Stained or rusty carbon steel blades can be cleaned with a piece of wet cork dipped in scouring powder, or with a mildly abrasive scouring pad.
4.  Acidic foods (i.e. lemon juice, vinegar, mustard, etc) should not remain on the blade after use as they can cause discoloration. Clean knives should be cleaned as soon as the job is completed.
5.  Knives should be cleaned, dried and stored in a drawer safely and stacked, for both safety and proper edge care.  Use knife guards or a knife tray are strongly recommended for safety.
6. To avoid cross contamination of bacteria or flavors, knives should always be cleaned before they are used for another product.

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