Kitchen Knife Care: Washing

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There are a lot of different things to consider when it comes to knife care, but one that is often overlooked is how to properly clean a kitchen knife. When you spend a lot of money on a good knife you want it to last a long time, but sometimes you don’t know how to make that happen. Well, we’ve got some tips to help you out when you’re getting ready to clean those blades. Take a look:

1. Clean after using. It’s important to clean your knives after you use them. If you let them sit for too long after use without being cleaned, they can get stains and other fun things, too.

2. Hand-washing is better! I’m guilty of throwing my kitchen knives in the dishwasher on more than one occasion, and even though they say they are dishwasher safe, it’s always best to wash your knives by hand. The combination of everything in the dishwasher (high heat, water, etc.) can be hard on the blade, not to mention that the blades can end up banging around and clashing with other silverware during the washing cycle which can dull them.

To hand-wash a knife, just use soap, water, and a cloth or sponge. Rinse it with water when you’re done.

3. Dry them well! After you’ve cleaned the knife, you’ll want to make sure you thoroughly dry it, too. This is especially true if you are using a knife that has carbon in it. Carbon tends to rust easily, while stainless steels have a higher resistance to corrosion.

 

Caring for your kitchen knives properly will help them to last a long time, and who doesn’t want that?

Take care of your sharp friends, and be sure to get your kitchen knives at Blade HQ!

 

 


Comments

Kitchen Knife Care: Washing — 1 Comment

  1. A small nitpick: technically steel by definition has carbon in it, so every knife you use that is made of steel will have some percentage of carbon. Despite this fact, steels that aren’t stainless are often referred to as carbon steels. I think you meant that you’ll want to take extra pains to dry knives made with carbon steel.

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