Draw Knives

How to keep your knives sharp A knife edge is very thin and because it is so thin that it is very fragile. Taking a little care with your knives, you can maintain their sharpness for a long period.

Use a wooden cutting board or a flexible plastic.

Stainless steel modern knife is difficult, but some people cut surfaces that are even more difficult. Slicing or chopping against a hard surface to flatten sharp knife edge and blunts. The two most common problem areas are glass and ceramics. Although a granite counter top is just as bad. Glass cutting boards are easy to clean, but they dull knives. Avoid them. Cup directly on a plate or dish is just as bad. The ceramic is as hard as steel. Unless the meat cut with a steak knife, you should never cut directly on a plate or platter. stainless steel surfaces worktops are bad for your knives, too. To maintain the sharpness of a knife cut on one cutting board sweet.

Wood is the traditional surface of the board cutting and is an excellent choice. It is softer than steel and attractive. At one point we were warned against cutting boards made of wood because they are difficult to disinfect. Later it was found that the wood contains enzymes that inhibit bacterial growth and the wood butcher block cutting boards are safe to use.

If you are still interested in working on a sanitary surface, then a cutting board, flexible plastic is a good option. The soft mat cutting boards are much better than most hard glassy research. Plastic cutting boards, if small enough, can be cleaned in a dishwasher. The older ones can be cleaned in a sink and disinfected with a bleach solution, rinse that. Do not use bleach on a wooden cutting board because it seep into the surface and contaminate food. Flexible plastic cutting surfaces are cheap and can be used on a plank of wood to separate the types of foods such as chicken and onions. They also allow you to choose the cut surface and pour the food into a saucepan.

Avoid the dishwasher.

The high pressure water jets in dishwashers bang inside the puck around. With knives, this means that the edges are blunt. Conveniently, you hand wash your knives so carefully. Avoid placing them in a sink. If you lose the site of a sharp knife, it is easy to catch the blade and cut. Also, do not put the knife clean in a rack with other silverware. As with the cut surfaces to avoid putting your knife in a drying rack stainless steel. If you clean your knives immediately, the food will not be on the crust and a few slips * * Caution with a sponge or brush will shine. You can use a dishwasher if it has a plastic, not stainless, silver plate and you put the knife point down and alone in a compartment silverware. Setting up other pieces of silverware in the same compartment will damage your knife. Using a separate compartment for each silver knife wastes a lot of space, it is easy to get impatient and throw the other plate with the knife. Do not do it. Be careful with the trays. It is easy for knives thrown in a drawer to collide. If you choose to store your knives in a drawer, use a plastic separator. Keep each knife in its own compartment. And avoid separating placing the blade of the knife downwards.

Use a knife blocks.

You can store your knives on the counter in a block of knives, but all knife blocks are not created equal. Vertically oriented blocks, which block the knife up and down that cause less wear on the edges. They also take up less space on the counter. Unfortunately, few sets of knives are packed with vertical blocks. More common are the elements that put the knife at an angle. Absolutely avoid the knife blocks that cause your knives to rest on their edges. Although not as good as those oriented vertically, which blocks l.