Friday, February 10, 2012

Proper Knife Care

This is primarily a primer for proper kitchen knife care.
  1. Thou shalt return thy knife in a clean manner.
  2. Thou shalt only use a knife steel to sharpen thy knife.
  3. Thy knife is only for slicing, dicing, and chopping. It is not a screwdriver.
  4. Thou shall not put thy knife in a sink with soapy water.
  5. Thou shall always use a plastic or wooden cutting board.
  6. Thou shall walk with thy knife at your side, with the tip pointing down, and edge facing away from you.
  7. Thou shall not put thy knife in a dishwasher - never.
  8. Thou shall  not loan out thy knife.
  9. Thou shall keep thy knife sharp for a dull knife will cut you quicker.
  10. Thou shall not run with thy knife.
Anyways, I thought I'd have fun with this list. If you can follow these rules, then your knife will last you a very long time. A few quick explanations though - #2: a few quick strokes each time will keep the edge sharp. I have seen the V-shaped handheld sharpeners ruin many a knife. #4: Hand + Sharp knife + soapy water = stitches. #5- Knife edge to metal will dull the edge horribly. #7: The chemicals will change the metal and make it softer and less likely to hold the edge. See Rule No. 1.  #9: A dull knife requires more pressure to cut..ergo more accidents when it slips.

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