Three ways you're ruining your knives
Investing in a good set of knives can be pricey, so the last thing you want to do is ruin them.
To help make your knives last longer, here’s a list of common mistakes to avoid.
Avoid the dishwasher
Although some manufacturers say it’s okay to wash knives in the dishwasher, it’s probably wise to avoid this. Detergents can be harsh on the blade, not to mention, leaving your knife to dry in the machine can cause it to rust.
Store them correctly
Storing knives with other cutlery can cause them to chip and scratch. Instead, choose a storage method that protects the blade, such as a knife block.
Use the right knife for the job
Any old knife just won’t do. Generally, most sets contain four different knives, each with its own purpose. The chef’s knife is the most common and is your go-to blade for slicing, dicing and chopping fruit, vegetables, meat and fish. The paring knife is best suited for slicing and mincing items, like garlic. The serrated knife is perfect for slicing items like bread and those with a waxy surface. Lastly, the boning knife is used for boning fish, meat, poultry.
