Take Care
of Kitchen Knives
Like a great magician's trunk, knives are an integral part of the magic of cooking, and taking care of them is an art too. In fact, the Culinary Institute of America has an entire book about using and caring for knives. Any chef can tell you that one of the worst things you can do to your knives is put them in the dishwasher. Here are some more guidelines for keeping these kitchen essentials sharp.
Instructions
1. Avoid letting your knives sit in water, and wash them immediately after use in soapy water. Dry completely with washed linen or paper towels.
2. Oil both the handles and the blades with cooking or vegetable oil occasionally; wood handles lose their natural oils when exposed to harsh detergents.
3. Remove corrosion or rust spots on the blade with a metallic polish, buff with a soft rag, rinse and dry thoroughly.
4. Store knives in a knife block or a hanging magnetized rack made for knives. Hard-shell storage cases are also a good option.
5. Practice sharpening your knives with a double-sided whetstone, a professional sharpening appliance or a crock stick---a ceramic rod---in which the blades are stroked down at a vee angle, on each side.
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