Seven years into our marriage my husband and I were able to purchase several professional chef’s knives at a steep discount. We had always used a table knife, steak knife, or a cheap kitchen knife (found at any department store) to cut food. So, the first time we tried out a “real” chef’s knife, we were shocked! It cut through raw chicken in one easy swipe! We had no idea what we had been missing! Cooking became extremely fun when we realized how the right tools enhance the experience.
Now that we actually have professional kitchen knives, we had to learn to care for them properly. Plopping them in the dishwasher and storing them with our silverware was no longer the best option.
When cleaning and storing kitchen knives, consider the following 3 things:
Always Hand Wash Sharp Kitchen Knives
Wipe knives down after each use to prevent food from drying on the knife which will prove more difficult to clean later. After cutting meat, fish, or poultry, use hot water and soap to clean the knife.
Never Wash Kitchen Knives in the Dishwasher
When sharp knives are washed in the dishwasher, the force of the water can push the knife against other utensils or the basket causing the edge of the knife to dull. Detergent and food particles can also cause the knife to stain or rust.
Never Store Kitchen Knives Loose in a Drawer
The edge of a knife stored loose in a drawer can knick or dull when it gets pushed against other items. To properly care for sharp, kitchen knives store them in a knife block, knife insert, or on a magnetic rack.
Have you ever used or do you have professional kitchen knives? Were you as amazed as I was the first time you used them?
Linked to Kitchen Tip Tuesday