Knives are an important tool in every kitchen or even in outdoor activities. They are handy tools which have a lot of uses. Knives have also evolved through the years; the selection of knives in the market now can range from army knives, fillet knives to even shucking knives. But just like any other tools that we use, they also require proper care and storage for them to last longer Care proper.
Proper care for professional or regular kitchen knives are crucial to keep them sharp and last longer. The first tip to always use a proper cutting board, knives will usually dull faster when you use them on surfaces such as glass, marble, stone, ceramic, and the like. The proper cutting surfaces for knives are polyethylene or wood.
It is also a good habit to clean the knives every after use. Cleaning knives only require you to wipe of the knife with a sponge or cloth that is non-abrasive, drying it, and storing it properly. If in case there are any discoloration, silver polish is usually an effective way to get rid of any discolorations on your knife. It is also good to take note if your knives are dishwasher safe; there are other knives which cannot be placed on dishwashers because it will cause the handle to loosen overtime.
The latest models of knives in the market now can last without being sharpened, but most of the knives require sharpening at least once or twice every one or two months. You can have your knives sharpened by a professional or you can also do it yourself. Letting a professional do it for you will definitely be a safer choice, but in cases when you cannot wait for a professional sharpening a knife is a no brainer.
If you decide to do it yourself, you will need to find a good quality whetstone. Coarse whetstones are multi-purpose stones and are the common choice for sharpening the knives of chefs, while the fine ones are good choice for sharpening slicing or filleting knives. When sharpening a knife, it is important to keep the blade at a 20 degree angle while laying the edge of the blade on the whetstone. Carefully start to control the knife and sweep it across the stone in an arc. Once you are done with one side, repeat the procedure on the other side as well. There is only one very important tip to keep in mind when sharpening your own knife, and that is to always follow one direction or stroke; it is a big no-no to go back and forth. The sharpening gesture should be repeated at least 10 to 20 times for each side.
After using the whetstone, you should always pass your knife through a honing steel. The main purpose of a honing steel is to remove any jagged piece of metal that might have been left by the whetstone. Do the same procedure as you did with the whetstone, only this time only repeat the gesture for about five to six times. Again, always follow one direction in sharpening.
Article Source: http://EzineArticles.com/4725906