Every
gourmet chef has his or her own prized collection of kitchen knives -
using the right, well-sharpened knife, is most important to the success
of preparing many dishes. When choosing a style of kitchen knives, you
must consider between performance and maintenance. Knife manufacturers
forge kitchen knives with cutting performance but more required maintenance,
or somewhat less performance but easier and less frequent maintenance.
You must also choose between light weight and heavier kitchen knives.
Good cooks will be good cooks with either style - it's really a matter
of personal preference and priorities.
It
is recommended that the use of a dishwasher for cleaning your good kitchen
knives (or any good knives) should be avoided. Heat and detergents could
possibly remove the temper from the edge of the kitchen knives and render
the blade soft so it will not hold an edge. The precision ground cutting
edge of the kitchen knife may be damaged if it strikes other cutlery,
pots or pans.
Although
it may sound like a contradiction, a sharp kitchen knife is the safest
kitchen knife. With a clean sharp edge, a kitchen knife is more predictable
and easier to control. Kitchen knives made of high carbon steel should
be stored dry, and fingerprints and moisture should always be wiped off
after use, prefereably with an all-cotton towel or chamois cloth. Carbon
steel will naturally tarnish and cannot be avoided. Stainless steels used
in most kitchen knives are not rustproof but are rust or stain resistant.
A tip for excellent protection of your stainless steel or high carbon
steel kitchen knives is to apply a couple drops of any quality oil, silicone
or wax with an all-cotton cloth before storage. If any stains appear,
remove the stain with a standard metal cleaner or polish.
Another
tip to consider in maintianing the edge of your kitchen knife, is to use
a soft cutting board. Natural wood or synthetic chopping boards like soft
polyethylene are commonly recommended. Always avoid glass, ceramic, metal,
marble or any other hard surface as a cutting board, as this can have
an damaging effect on your kitchen knives. Consider chopping hard or waxy
vegetables wax-side down, as the fleshy area of the vegetables are easier
on the kitchen knife's edge.
Knife
blocks will prevent injury and protect the blade of your kitchen knives
from being damaged, as well as providing a cool, dry place for storage.
Bacteria and cross-contamination can lead to food poisoning. Always properly
clean and sanitize preparation materials in the kitchen and remember to
wipe the blade of your kitchen knife dry before storing it in the block.
This will help to avoid contamination during storage, as well as keeping
your kitchen knives free of tarnish or rust.
Below are just a few examples of items we offer from manufacturers
such as Forschner, Henckels, Rachael Ray's endorsed Furi line, Al Mar
Knives, Benchmade Knives, Boker USA, Cold Steel Knives and many more.
Please browse the manufacturer's links below or use our search feature
at the top of our website. If you are looking for a specific type of kitchen
knife, please contact
us and we will do our best to find it for you. |
