10 Knife Care Tips

10 Knife Care Tips For Your Knives

Knife Care Tips are extremely helpful for new chefs and home cooks. Protecting your cutlery is important to stretch the life of your knife. These 10 Knife tips will be helpful for anyone who is starting a Shun cutlery set or any home cook wanting to learn the basic protection procedures. There is nothing that destroys the confidence of a chef than to see the value of a quality knife mistreated. These knives are an investment which can be costly, therefore, it is wise to protect your investment by caring for your knives properly. It doesn’t matter if you already have knives or planning to buy knifes, theses tips will help care for your knife. Check out these knife tips!

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  1. Start with knives you need. Only purchase the knives you use on a regular basis such as a Shun Chef Knife, Shun Bread Knife and Shun Utility Knife. You may also invest into Honing Steel and Sheers as well. Paring knives are popular, but who really uses them anymore?
  2. Selecting steel. There are different types of blades manufactured. Decide which blade works best for you such as Japanese, European, and American. There are many different countries with great knives including Japan. (however, we tend to focus on the Shun cutlery there are other amazing Japanese steel available).
  3. Upgrade to the good stuff. After you get familiar with your cutlery and find the right knife, it is time to invest in the good stuff. Shun offers many different types of high quality knives including the Shun Blue and Shun Dual Core other brand that is great is the American Murray Carter Cutlery.
  4. Don’t buy sets.  There are exceptions such as a home cook who just needs an array of knives at home. There are block sets including the Shun Classic Knife Block Set that provides steak knives and kitchen knives. However, as a new chef or culinary student, buying student sets isn’t recommended for several reasons. Student knife sets come with preset knives. You may not need a paring knife, or you may prefer a 8 inch blade rather than a 10 inch blade. Student knives also have one brand included. For instance the Shun Classic Student Knife Set only includes Shun Knives. You may like a Shun Chef Knife and prefer the Murray Carter Kuro Uchi Vegetable Knife over the Shun Classic Vegetable Knife. Pick the knives best for you.
  5. Storage for your knives is important. When you have your knife role remember that your knives are blade exposed. I have seen people use magnetic strips in their Chef roll to keep the knives in place to prevent damage. I also recommend using blade guards if you aren’t going to use the magnetic strips.
  6. Selecting the right cutting board. We all know that glass cutting boards are the worst for knives and plastic bards are okay in certain situations, but never glass. Bamboo cutting boards are popular, I personally prefer hardwood such as a Maple wood or Walnut. Cutting boards can damage a knife quickly if you use the wrong one.
  7. Only use the knife for appropriate items. Don’t use the chef knife to cut open plastic packages or use serrated bread knife to cut though bones. Use knives for what they are intended for, if you don’t have what you need, head over to amazon.
  8. Hand was your knives. Do not use the dish washer, you can chip and damage your knife by washing the knife in the dishwasher. The correct cleaning procedures is to wash your knife by hand, don’t put in the sink to be damaged. After washing, immediately dry off the knife and place in the correct storage location. Don’t set the knife in the sink, drain board, or on the counter. Wash it and put it away.
  9. Maintain proper sharpening procedures. Use your honing steel before use. When you first take your knife out you should use the honing steel. You may even use the honing steel after you wash your knife and before storing. Get professional sharpening for your knife. Don’t buy an automatic knife sharpener, find a local business that specializes in kitchen knife sharpening. Sharpen regularly, once a year if normal use, twice a year if heavy use, and once every two years if it is for home use.
  10. Don’t cut your fingers off. Use safe practices. Now go Make some magic in the kitchen.

Let us know what your Knife Care tips are and leave them in the comments below. If you would like to submit your knife care tips, contact us. I will have another article of 15 Knife Sharpening Tips available soon, to help protect the edge of your knives. The razor-sharp edges is an important aspect of any knife and using a dull knife can be unsafe. These tips will help provide useful tips for any one who wants to sharpen their knives on their own. I hope these tips provide insight on how to care for your knife. If you would like more tips for buying Shun knives check out our other articles

>Check Out The Tips To Buying Shun Knives<

You can also find helpful tips on buying Japanese knives. These tips provide what to look for when buying Japanese kitchen knives, where to buy Japanese kitchen knives, and what to look for in a Japanese kitchen knife.

>Check Out The Tips To Buying Japanese Knives<

After you have decided you buy Japanese knives, I also have an article to provide insight on why to buy Shun knifes. These reasons will highlight the quality of Shun and the reputation that Kershaw strives to provide with every hand-crafted knife.

>Check Out The Reasons To Buy Shun Knives<

Thank you for checking these tips for caring for you knives. I hope you enjoyed these tips and will share these on social media. Leave me comments down below and share your tips for new cooks.

Now Let’s Get Cooking!

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