Article by Lynn Porter
Sharp kitchen knives are a must in any kitchen for obvious reasons. For one thing, the blades' sharpness in kitchen cutlery determines how fast, easy and precise the cutting work is for the chef in a restaurant or the cook in the home. Think of the time lost in cutting kilos of meat with a dull cleaver.For another thing, safety in the use of kitchen knives is also borne of the right level of the blades' sharpness. This is because a dull knife will require greater force to cut through food material, thus, leading to lesser control over it. There will then be more chances to get the knife where it is not intended such as human skin where it can do more damage than a sharp knife.The importance of always keeping sharp kitchen knives in their tiptop condition cannot be overemphasized. Here are tips to ensure that kitchen cutlery stay razor-sharp for the specific purposes for which these were made.Regularly Steeling the KnivesThe aligned edges of perfect knives can become deformed overnight, thus, affecting the cutting implements' efficiency. The best way to bring back alignment is to regularly steel the knives using butcher's steel with most experts recommending the process of steeling immediately before use. Stropping the knives is also recommended to maintain their sharpness.Why is regular sharpening of kitchen knives important? Well, regular sharpening makes subsequent sharpening easier on the chef because there are little to no problems in significant dulling in the first place.Also, well-maintained sharp kitchen knives last longer because lesser metal is removed with each sharpening session. It must be noted that that the quantity of steel material removed from a sharp knife during its regular sharpening sessions is ultimately lesser than that removed from a very dull knife during its re-sharpening.Always Using the Right Cutting BoardUnfortunately, many inexperienced cooks will subject kitchen cutlery to the abuse of cutting with it on just about any surface except the right wooden cutting board. Cutting surfaces upon which a knife must never make contact with during the process of slicing, dicing and cutting include marble, steel, glass and ceramics. These cutting surfaces lead to faster dulling of even the sharpest of sharp kitchen knives.Experts recommend getting a wooden cutting board made materials like mahogany with an end-grain to keep knives in their tiptop condition. The right cutting surface is also one of the main factors in the safe, effective and efficient use of kitchen knives.Always Keeping Knives Clean and Dry in a Separate StorageStainless steel knives are not truly stainless but are instead stain-resistant. As such, the failure to immediately clean and then dry kitchen knives after using leads to faster rust accumulation. In turn, the knives become duller and duller with each use.When cleaning kitchen knives, experts recommend washing these implements by hand using tap water. The stress of being in the dishwasher - hot water, hot air and cleaning solutions - can adversely affect the sharpness of the blade. Then wipe the knives dry before placing them in the wooden knife block. Don't place knives along with other utensils since friction can also lead to duller edges.In the end, keeping sharp kitchen knives razor-sharp largely depends on their correct usage. Regular steeling before use, immediate cleaning and drying after use, and proper storage are all essential in this regard.