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Proper Care of Kitchen Knives

It is vital to keep professional kitchen knives in optimum condition to protect what can often be a significant financial investment. Overall care of knives includes proper cleaning, attention to safety, regular sharpening and correct storage.

To clean knives after use, wipe them with a nonabrasive cloth or hand wash them with a sponge. Never put professional quality knives in the dishwasher. Don't soak stamped knives in the sink because their wood handles can become warped. Knives that are left on a drying rack can dull or become damaged if something heavy is dropped on them. Always dry knives by hand.
Keeping knives sharp keeps them safe. A dull knife requires more pressure and increases the likelihood that your hand will slip while using it. Have knives professionally ground and sharpened once a year to smooth and hone the blade. You can also learn to sharpen your knives yourself.
To sharpen and hone your knives you will need a whetstone and a honing steel. Whetstones are made of carborundum in three densities - coarse, medium and fine. A coarse stone is all-purpose and works well for Chef's Knives. A fine stone is used for slicing or boning knives. Whetstones are lubricated with either oil or water depending on the type of stone. A few drops of oil are smoothed to a light film across an oil stone while a water stone should be soaked (in water) for 10 to 15 minutes to absorb moisture.
To use a whetstone, place the blade at a 20° angle, laying the heel of the blade on the stone. Steady the tip of the knife and sweep the blade across the stone in an arc toward you. Always go in one direction; never back and forth. Repeat 10 to 20 times on each side.
A honing steel is a steel stick with grooves. It’s used to smooth the blade and remove nicks. Hold the knife at a 20° angle and draw it across the steel in a sweeping motion five or six times on both sides. Always hone your knives before each use.
There are several ways to properly store knives. Knife blocks, which usually sit on countertops, allow for convenient access to knives as you work. The slots are hard to clean, however, so the blade should be washed and dried before its put away in the block. Magnetic bars are strong, wall-mounted magnets designed to hold knives securely in place and keep them readily accessible.
Rigid plastic sleeves called knife sleeves fully encase the blades and allow them to be safely stored in a drawer with other utensils. Most professionals use knife cases to carry their knives with them. Knife cases have mesh pockets, padding and elastic loops to firmly hold each knife in place. 
With proper care, professional knives will remain well-honed precision instruments that can last many decades, providing years of good use and enjoyment for the cooking enthusiast.

Author: Pablo Maiorino

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