Most people find good kitchen knives to be a sizable investment worthy of good care. If the knife must be used to remove food from the board, turn it over and use the thicker knife back. Wood is generally the best material for the cutting board, but this is subject to personal preference. Often the edge of a knife has worn to a place that it is virtually unusable. The process of sharpening the knife that is relatively sharp already is much easier. The paring knife is not effective for chopping bones. Slips bring a bigger chance of becoming injured.
Keep the knife clean and stored away safely after use. It does best at cutting food and avoids tearing through the tissues. Before placing in the storage block be sure your knife is clean and dry to prevent rust and bacterial growth.
Good kitchen knives are an investment, but must be maintained or they can become just as dull as the serrated blade purchased at the big box store. It also makes the task safer for a user. Regardless of what you pay for your knife these tips can help you to keep it in top shape. Take caution when handling the sharp blade.
Avoid using the edge of the knife to scrape foods from the cutting board. Avoid leaving on a table or in a dirty sink. Leaving it Nose Bars dirty and on the counter increases the chances of rust, injury or damage to the cutting edge. Do not use a dishwasher that often damages the blade. Overall, it requires removal of less metal from the deformation of the edge. Surfaces such as glass, steel, ceramics and marble are too hard for the delicate edge of a good knife. When possible avoid buying cheap sets that do not tend to hold up to normal use in preparing meals. The edge of your knife is only a few microns thick and this use can bend the blade. Never use a knife to tighten screws, hammer a nail or chop wood or other items. A cleaver does not work to peel potatoes.
A good cutting board can protect the cutting edge of the knife. Avoid steels that have groves. Some chefs today swear by the flexible boards for cutting vegetables
