Knife care
How to care for your knives
After putting the kind of edge on your knife, is almost unknown among amateur chefs, even hardly experienced by many professional chefs. I’d like to give you few useful hints to keep your knife sharp long, long as possible.
Never use for cutting board what is made from harder material then your knife has been made of !
This includes marble working surface, dinner plates, glass cutting boards, etc. Wood and plastic are preferable.
Never use your knife for tasks for which it was not designed!
For example, don’t use a knife for opening cans, hammering, praying cutting through bone, or frozen materials which will dull your knife substantially, or resulting serious damages to your knife in worth case.
Never run fine cutlery through a dishwasher or store it loose in a drawer!
Wash it by hand. Store it in a knife block, a wall-mounted knife holder, or place it in its original box. The most delicate part of your knife is the edge, so do protect that.
Maintain the edge on a regular basis after they have been sharpened to keep the edge aligned.
I recommend a leather strop. It is really easy to use. It does not harm your knife even used improperly. A good quality sharpening steel is can do the job as well, but develop a good technique, it takes time. Whatever you choose eighter the steel or the leather strop, if you keep use it regularly, the edge will last a long time.