The maintenance of kitchen knives

After examining all options for the purchase of knives and finally decided to buy the newest member of your kitchen. If the new plant knives are very sharp. It will continue for several months. Then, overnight it seems, are bored. One day, I try to cut a tomato and the knife does not cut through them, the reverse. The juice and seeds to cover your board. Now you know, it's time to sharpen the knife. And 'likelyClearly, all ending their decisions when you made the purchase. But it is not. Now you can choose how to sharpen a knife. And perhaps more importantly, what kind of care will in the future. There are some things to consider.

First, you know the electric can opener with sharpener on the back? Never used, never. The opener is an opener. Was not designed to sharpen a knife. Secondly, some care in choosing a cutting board.Wood and plastic are good choices. Always avoid metal and marble. They ruin even the best blades. And the knives that we have at home is often not the best! Third ever: put the knife in the drawer loosely. Not only dangerous, it's bad for the blades. Keep them in a block of wood or metal strips. And finally, always hand wash the knife. Do not put them in the dishwasher. The heat can damage the handles and it is good bang them against othercovered.

Once you have a good maintenance is essential to have a sharp knife to the regular schedule. Instead of waiting until the blade is dull note is a good idea to sharpen regularly. We have already noted that using the knife in the back of a can opener is a no-no. Many owners sharpen knives with a sharpening steel, which together with a knife storage block of wood. A better way to sharpen knives with a stone.And not just any stone. A stone of Arkansas is often used, or a Japanese water stone. Each is the best result.

If you are not willing to sharpen their knives, too, but really sharp, which can lead to a local trade professionally sharpened. Or you can send them to a national distribution.