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Kitchen Knife Guide – Using, Cleaning, Sharpening

Cutting Boards

To take care of your knives, think about the surface you are cutting against. The best base for your knives is a wooden cutting board – where you can choose from the very best; then, you can, for example, look at teak or maple.

These are not as hard on the blade as other blades can be. Hard materials such as stone or glass are always advised. Another material you can consider is bamboo – it is still harder than maple and teak but is better than many other alternatives.

Cleaning and Storage

When you have finished your cutting tasks, cleaning and storage are a must for keeping your knives fantastic. You must ensure that the edge of the knife is never touched during storage. This causes the knife blade to become dull.

Even if it is written that your knives are dishwasher safe, you are doing yourself a favor if you do not. Your knives last much longer if you clean them yourself by hand. This way, you can better spare the knife blade from an uneven cleaning in the dishwasher.

Once you have given your knives a hand cleaning, the storage will come. There are several different ways to sharpen the knives so that they hold as well as possible. No matter what type of storage you choose, you should be sure to never put them freely in a box. This damages your knives and makes them dull over time.

The knife strip/magnet is a storage where you spare the knife-edge, but at the same time, you have the opportunity to keep track of your knives. With a knife strip on the wall, you get a good overview and can always see your collection. As a result, you’ll have no trouble selecting the one you require.

A knife block is also excellent for storage. These come in a variety of styles and can be customized to fit your kitchen’s personality. The knife blocks are available in several different sizes with different compartments depending on which knives you have.

Knife Sharpening

When you are going to sharpen your knives, you can do it with the help of a whetstone, a knife sharpener, or a grindstone. It all depends on how much of a knife enthusiast you are, so you can start with a whetstone and then work your way up to a knife sharpener.

Whetstone

A whetstone is good for everyday maintenance. The edge makes the knife-edge sharper and straightens small irregularities – with it, and you do not sharpen your knives. When sharpening your knives with a whetstone, it is important that it is kept at an angle of 15-20 degrees.

You should also make sure that the entire blade is pulled against the steel – from the beginning of the knife all the way to the top. It does not matter how fast you do it, as long as it does it correctly.

Grindstone

This type of knife sharpener is available with different hardness in the grains. That is, a lower grain number means a coarser grindstone. Sharpening in this way is gentler on your knives, so this is also especially recommended for sharpening Japanese knives. The blade should be held at a 20-degree angle and run through around 10 times.

Normally you start with a coarser grindstone and fine grinds/polishes with a higher number of grains – here, there are also combination grindstones that can be used.

Knife Sharpener

An easier alternative is to use a knife sharpener with ceramic rollers. Here you do not have to think about keeping the knife at a correct angle.

Just put the knife-edge in the grinding groove and pull the knife through. Knife sharpeners with rollers are also often available with several types of rollers so that they can be used for different types of knives.

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