This is by far the best way to keep your knives sharp. Learn what dulls your knives and how you can prevent making this mistakes.
You know how important it is to have sharp knives in the kitchen. It can make cooking so much easier than if you’re trying to do it with dull knives.
Most people don’t really know the best way to keep their knives sharp though. So we are going to let you in on a little secret that will help you keep your knife sharp!
Don’t Use Your Chef’s Knife
I know that it may sound like weird advice – if you don’t use your knife it won’t dull – but that’s not what we are trying to say. The chef’s knife is one of the best kitchen knives, and they’ll be tons of times you want t o use it.
Cutting vegetables, slicing meat, chopping herbs are just some of the ways you can use it. But here are some instances that we recommend that you don’t use your chef’s knife so that it doesn’t dull quickly.
- Don’t cut on a glass or marble cutting board. These boards are easy to clean but they will dull your knife in record time. Wooden cutting boards are the best, and plastic ones will come in a close second.
- Never use it to slice bread. A serrated blade’s saw-like edge is designed to get through bread with no issues. The chef’s knife can not only slip and slide, but that hard crust will actually damage your sharpened edge.
- Forget about slicing frozen things. Have a little patience and let it thaw. Otherwise, you’re going to ruin that super expensive knife when you chip it on the hard block of frozen food.
Now that you know what not to do, you are on your way to keeping your knife as sharp as possible. Just make sure that you don’t put it in the dishwasher or throw it in a drawer when you’re done (because both of these will dull it too!).