Tips / How to care for your kitchen knives 🔪
We stock a great range of quality knives and accessories at Mooch, from Japaneses knives to German knives, whetstones, knife blocks and more. A quality knife can be life changing in the kitchen, however no matter the quality, knives need the correct care to last for years to come. Here are some of our top tips for taking good care of your knives.
The wrong cutting surface will damage your knives over time.
Avoid surfaces that can dull or damage your knife such as china, marble, granite, tile, porcelain, stainless-steel counter tops and glass. Those surfaces can harm the cutting-edge retention.
Cutting surfaces should be smooth, easy to clean and "give” on contact with the knife’s edge. We recommend wooden, bamboo or quality plastic cutting boards.
We do not recommend putting knives in the dishwasher. So you don’t risk shortening their lifespan or worsening their cutting edge retention.
We highly recommend hand washing all of your knives as it’s gentler on the steel. Clean them under lukewarm water with a mild detergent and a non-scratch cloth or sponge and dry immediately.
SOME EXTRA TIPS
Carbon steel knives will turn dark gray or black over time. To minimize this patina, whenever you cut highly acidic foods, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Whatever you want to create, knives are as diverse as the things they cut. They vary in size, blade shape and cutting edge. These details determine which knife is ideal for which purpose.
A drawer is only a good place for your knives if you use knife sheaths. Otherwise the cutting edge can chip or dent when clashing against other utensils. We recommend knife blocks or a magnetic bar.
