Kitchen Knife Care Tips

The following helpful tips and reminders can prolong the life of your kitchen cutlery and will ensure the final food product is at its best in texture and flavor:

Proper Use

Weather you're indoors using your chef knives and kitchen knife set or outdoors using your camping knives or fillet knife, you need to make sure that the blade lands on a relatively soft surface such as wood or plastic rather than on a hard surface such as metal or ceramic. Constant striking on a hard surface will dull the blade rapidly and dramatically hinder your knife's performance even if you're using hard ceramic knives.

Although it may be tempting at times, refrain from using your cooking knives for prying, as a screwdriver, as a chisel, or for anything kitchen cutlery was not intended. It is also not recommended to use the back or side of your kitchen cutlery as hammering instruments unless it is specifically designed to handle that task. Doing so may cause the pins, springs, or handle to loosen or even break.

Sand and grit should be kept away from the knife, so be attentive when outdoors using your camping knives or fillet knife. And, if your knife gets wet you should dry it right away. It's recommended to wash the blade with a mild soapy water solution then dry it completely.

Knives should be washed by hand and thoroughly dried immediately because wood tends to swell, so it is not a good idea to immerse wood handled knives in water for a prolonged period of time. Rub mineral oil on wood handles periodically to maintain their luster. Lemon oil or any good furniture polish is good for feeding wood handled knives and will help maintain the life of your fine kitchen cutlery and cooking knives for years to come.

Stainless Steel

The term "stainless steel" signifies that the knife will not rust in a humid atmosphere and that it will resist the various acids in daily use. It does not mean, however, that the steel is absolutely rustproof. The coarser the surface finish, the more likely it is to corrode. In other words, the more finely ground or polished the surface of the blade, the more resistant to corrosion it is.

The expertise of a knife manufacturer shows itself in his ability to select the appropriate steel for the intended purpose. A quality kitchen blade is generally achieved by the corresponding chemical composition and appropriate heat treatment. Top name brands like Kyocera, Zwilling J.A. Henckels and Chicago Cutlery all have this authority thanks to their long tradition in cutlery manufacturing and, as with Zwilling J.A. Henckels, also as a manufacturer of steel.

Although most blades today are predominantly made of a hard grade stainless steel, surface rust or stains will inevitably form. This can usually be cleaned with a mild scouring powder, or mildly abrasive pad.

Advantages of Ceramic Knives:

• Ultra-Sharp Long Life Blade
  Holds its edge much longer than steel. Lasts many months or years without sharpening.
• Stain and Rust Proof
  Impervious to the food acids which discolor steel products.
• No Metallic Taste or Smell
  Maintains the fresh taste of food. Won't brown fruits and vegetables.
• 
  Easy to Clean
  Non-stick ceramic surface makes for easy clean-up.
• Easy to Use
  Lightweight and perfect balance make it a pleasure to use.