Are your knives pulling their weight in the kitchen? Dull cutlery is a nightmare for both professional and amateur chefs. Here are some tips to keep your knives sharp and safe.
- Store knives in a tabletop block or wooden knife tray that fits in a drawer. Or try a magnetic wall mount, which keeps cutlery visible and safe at hand.
- Never allow stored knives to clang against each other or against other silverware.
- Use a steel to hone the edges of your knives; you can purchase steels on the Internet for less than $30 (seewww.cooking.com).
- For dull knives, consider going to a professional for sharpening.
- Sharpen knives in moderation, as too much honing can wear them down.
- Never use your knives on a glass, granite, marble, Corian or china surface; this can dull the blades.
- Always use wood or plastic cutting boards, which allow knife blades to sink into them.
- When purchasing knives, consider that ceramic varieties stay sharper much longer than metal knives, but ceramic blades are more brittle. If ceramics get chipped or dull, they need to be returned to the manufacturer for sharpening.