Care & Maintenance
5 TIPS FOR TAKING CARE OF YOUR CUTLERY
Prolong the life of your kitchen cutlery and ensure the final food product is at its best in texture and flavour with these five tips:1. USE TOOLS ONLY FOR THEIR INTENDED PURPOSE
Refrain from using your cooking knife for prying, as a screwdriver, as a chisel, or for anything kitchen cutlery is not intended. It is also not recommended to use the back or side of your knife as a hammering instrument unless it is specifically designed to handle that task. Doing so may cause the pins, springs, or handle to loosen or even break. Manufacturer's warranties cover defects in materials or workmanship providing the product has not been misused or abused. Improper use such as prying lids or cutting bones will void your warranty.2. SHARP KNIVES ARE SAFE KNIVES
Use a maintenance device such as a steel or a pull through sharpener to preserve a keen edge. For more information, see our guide to using a maintenance steel further down this page.3. SAFE STORAGE
Never store knives loose in a drawer without any edge protection. Not only will this increase the likelihood of the edges being dulled as the blades constantly bang into each other, but also increases your chances of being cut when reaching into the drawer. Some effective ways of storing your knives are:
KNIFE BLOCKS Available in a variety of shapes, colors and configurations, a good knife block will not only protect your knives but can also complement your kitchen decor. When storing knives in a block, make sure that the edge faces up-wards to prevent dulling. | KNIFE DRAWERS Allow you to store and organise your knives safely out of reach in a standard kitchen drawer. |
MAGNETIC BARS Available in wood, synthetic material or aluminium. Two extra strong magnet segments provide a safe, easily visible and space saving storage option. Mounting mate-rials are included with each magnet bar. | KNIFE ROLLS An ideal method for professionals to store and transport their tools safely. |
KNIFE SAVERS A great way to safely store knives in a drawer, or transport them. Insert the edge of the knife into the notched end of the Knife Saver starting with the bolster and then pivoting the blade into the length of the edge protector. |
4. CUTTING SURFACES
Use a wood or a hard polyethylene plastic cutting board. Avoid glass, marble or granite surfaces as they dull your knives very quickly.5. CLEANING CUTLERY
Although most knives are dishwasher safe, we strongly recommend hand washing in warm soapy water and towel drying. Maintenance steels are slightly magnetic and can be wiped vertically from handle base to the tip with a vinegar dampened cloth to remove grease buildup and steel particles.USE A SHARPENING STEEL
A properly maintained knife is sharp. A dull knife can be dangerous because you will apply much more pressure than you would with a sharp knife and you hand will be much more likely to slip. A knife's edge is very delicate and with use, its miniature teeth will curl over. A honing steel will realign the edge and also bring to the surface the carbon molecules that provide most of the cutting action. Frequent steeling is essential and will keep your knife cutting like new for months. Use your steel virtually every time you use your knives. For most home chefs a regular-cut steel is preferred. It will take away some metal, doing a little bit of resharpening in addition to realigning. It may look intimidating, but if you understand the mechanics, you can soon master the technique. There are many ways to hold a steel, but the easiest way for a beginner is to hold it vertically with the point down, resting securely on a towel. This position allows you to see the angle you are using and provides excellent control. Keep these facts in mind:- You must work the full length of the edge.
- You generally want an angle of about 22.5 degrees.
Start with the heel of the blade contacting the steel as close to the handle as possible with the tip pointing straight out away from you. Pull the blade back towards you and down the shaft of the steel. The motion should end with the tip of the blade in contact with the steel towards the bottom of the shaft. Switch sides and do the exact same thing on the other side. Because you are holding the steel vertically you can see that you are using the same angle on both sides. Repeat about 4 - 5 times. Gentle pressure is all that is needed. You don't want to grind your knife. If you hear an almost musical sound, the pressure is perfect.
Customers can drop off their knives at any House of Knives location for sharpening.
Customers can drop off their knives at any House of Knives location for sharpening.
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