Knife Essentials – Washing & Storing
Being a self taught cook. you sometimes have to learn things the hard way. Like the time I learned that the tip of a paring knife is not the best thing to use when trying to pry apart frozen hamburgers (what can I say, I was young). Anyway, over the years, there are some things that you hear (and read) over and over so you get a pretty good feeling that they must be right, Today I’m going to share two of the most essential knife care tips – proper washing and storage.Washing your Knife
Regardless of what manufacturer your knife is from (JA Henkels, Wusthof, Victorinox, etc), the proper washing technique is the same – hand wash with warm water using a minimal amount of detergent, rinse thoroughly and dry immediately. There are several reasons for this.
Knives must be washed immediately after every use to prevent the growth of harmful bacteria (the same is true for cutting boards, but I’ll discuss that in another post). NEVER put your knives in a dishwasher. Inside the dishwasher your knives can bang against the wire racks, other flatware. , dishes, pots and pans resulting in a nicked blade. Also, if not removed immediately from the dishwasher, the long exposure to steam can cause your knife to stain (even if it’s made from stainless steel). Dishwashers are especially harmful to knives with wooden handles. Not only is the strength of the wood is reduced, but it’s natural lustre and beauty are greatly diminished.
The same washing technique is recommended for ceramic knives such as Kyocera.
It is also worth noting that all knives (regardless of material of construction) should be washedprior to their first use. This helps to remove any remaining oils which may be left behind as a result of the manufacture and sharpening processes.
Knives with wooden handles also require a little extra care. The wood should be completely dried after each use. Also, an occasional wipe with mineral oil will help to help maintain the wood’s moisture resistance, and natural finish.
Storing your Knife
Now that your knife has been properly cleaned, where should you store it?
Do NOT throw (toss, drop, place, lay, etc) it into a drawer with all your other cutlery and/or flatware. The constant banging and scraping against all the other metal in the drawer is a guaranteed way to dull and damage your knife. There are several simple ways to properly store your knives:
Knife blocks come in a variety of shapes, colors and sizes, storing the knives either horizontally or vertically. If vertical, it is necessary to insert your knife with the blade up, so it is not dulled as it rubs against the hardwood. Best for counter top storage.
- Wooden in-drawer knife tray
The wooden knife drawer is similar to a Knife Block, except that it is designed to fit into a drawer. Depending on the size/style of the knife tray, it may not be possible to store the knives with the blade up. For those who prefer to keep their knives out of sight.
- Magnetic rack (not an option for ceramic knives)
Extra strong magnets provide a safe alternative method of storage. All knives are easily visible and no counter space is lost since the magnetic bar is mounted directly to the wall. Excellent option for those with limited counter space.
- Cook’s case
This is the preferred storage method for professional chefs. The actual ‘case’ can be anything from a soft polyester/PVC roll to an aluminum frame, foam insert briefcase.
Regardless of how you decide to store your knives, the important thing to remember is that with proper care (and minimal effort), your knives can last for a very long time.
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