How would you like to be described? As sharp or dull?
Well, how do you think your knives feel?
I always get a little scared in my classes when I see people trying to hack through massive squashes or sweet potatoes with a little dull knife. This is how accidents happen. And bad ones at that.
Now, I am not about to pretend like I have superior knife skills. When I need things cut- getting them into pieces is great enough for me but I do know a thing or two about sharp tools.
Here are some key pointers to remember:
- Get your knives sharpened regularly. Every 3-4 months if you use them daily or every six months at most.
- Always use a wooden or a plastic cutting surface when chopping and slicing. Glass and ceramic surfaces taking down your knife’s edge! Just cause a knife won’t cut your granite counter, doesn’t mean your granite counter isn’t butchering your knife!
- Avoid putting your good knives in the dishwasher and especially avoid harsh detergents (for health, water and knife reasons) Detergents are hard on the knives and the dishwasher can cause jiggling which can harm the edges.
- If you use a wooden knife block- rest the knives balde side up so they won’t be resting on their own weight.
As for cutting- my best advice, never, ever, never cut with your finger tips out. Place them against the item you are cutting with your knuckles up so there is little or no risk of those precious tips getting caught on the wrong side of the blade.
Question Of The Day: What is one kitchen maintenance task you tend to put off?