| 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. |
