Kitchen knife is an important thing in our daily life, whether it is cooking or other uses will use the kitchen knife, most people use the new kitchen knife when there is a misunderstanding, that is, many people will buy the new kitchen knife directly used, in fact, the new kitchen knife is to find a professional grinder master to open the front. Yes, it is only available after the opening. If used directly, it is easy to reduce the service life of the kitchen knife.
Maintenance of kitchen knife:
(1) The “small break” seems to be the “curling edge” of the serrated notch, which may be caused by the uneven force on the back edge of the grinding knife when the “cutting edge” is not grinded properly.
(2) Grinding kitchen knife is a handicraft, there are exquisite: use “oil stone” for symmetrical rough grinding two sides and ensure that the angles of both sides are consistent (meat cutter: 8-10 degrees, chopper: 10-15 degrees), the same knife surface must be sharpened at the same angle consistent plane (grinding master’s knife experience) sharpening, then use “natural fine stone” as a fine grinding knife blade two sides, otherwise it will work. Meat cutting will be “sticky knife (meat can not be pulled down on the knife)”. Finally, use the mother finger on the edge of the knife to “test (grinder’s hand experience)” whether sharp and consistent.
(3) cutting vegetables should not be used as “bone cutting knives” to cut pig bones and chop frozen meat. It can not be saved. Cut the knife when cutting.
(4) Do not try to use the “grinding wheel” to grind quickly, otherwise it will be heated “annealing” knife edge become soft and scrap knife! Especially common stainless steel kitchen knife. Stainless steel has high heat sensitivity.
How to extend the life of your kitchen knife?
Put your knife away.
The cutting tool installed on the kitchen wall is an option. This makes the knife easy to reach and makes it easy for you to grab the knife you want. But cutting tools are not a good idea for a family with children unless they are mounted high on the counter.
The knife block is another option. Get a knife and put it aside so they don’t lie on the edge or use a material to keep it from blunting. One option is a corundum blade, which is filled with tiny plastic rods that can accommodate a large number of knives and various blade shapes.
Finally, you can also find the knife stored in a special drawer with slots to keep your knife safe. The disadvantage of the blade is that unless you remember which knife is in place and make sure that each knife is put back in place, it may take several attempts before you can pull out the knife you want.
Be sure to keep your blades polished and sharp.
Cooking majors learn this on their first day: a blunt knife is a dangerous knife, because the extra force required to cut food may mean that the knife will slip and cut you. Regular grinding will ensure its safe and effective use.
First, know the difference between honing and sharpening: honing straightens out the microscopic “teeth” that form the edge of the blade, bends the blade to one side over time, and grinding actually produces ultrafine particles on the blade to reproduce the blade. Honing steel can help readjust the blade to maintain the best cutting conditions, and grinding the blade will restore its new sharpness. Pencil sharpener can be used on handheld bars or in manual or electric versions. When the knife passes through a slot, you will scratch the blade and keep it at the right angle. If your knife is boring, or you’re nervous yourself, you can get a professional sharpener.
Don’t wash your knife in the dishwasher.
Even if the manufacturer boasts that his knife is safe, you’d better wash your knife with your hands. The rough stirring of the dishwasher may damage the blade by bumping it into other containers or plates. More importantly, the dishwasher’s cleanser and high temperature will cause your blade to deteriorate. Finally, it’s not safe to put sharp knives in the dishwasher.
Clean the knife immediately after use.
Before juice or food particles have a chance to dry on the blade, the knife is the easiest to clean after use. If you cut acidic foods like tomatoes or citrus with a knife, the juice may corrode metals or cause spots. It’s a bad idea to leave the knife in the sink or sink.
Be sure to wash the knife well.
It’s not hard to do. Just wash the blade with sponge or rag and warm soapy water by folding the back of the sponge and from the end of the handle to the tip. Then wash the handle carefully. Then rinse with warm water and immediately dry the knife with a dry cloth.
Please use convenient knife board.
The right cutting board can make your knife sharpened longer. Avoid panels made of glass, ceramics or marble, because they blunt your knife, not to mention sliding it to hard light.