It goes without saying that sharp objects should always be handled carefully. Avoid cutting on hard surfaces such as stone, metal and glass. Only meat cleavers should be used to cut through bone, other blades can be easily damaged.
Hand wash knives with warm water and mild detergents and dry immediately. Some advertisements say that knives can be put in the dishwasher but we don’t recommend it. Avoid cleaners that contain bleach or citrus extracts.
Sharpen as needed. With regular use and honing once each week, you should not have to sharpen your knife more than once or twice per year. Sharpen with a whetstone or knife sharpener designed to sharpen at a 16° angle or have it sharpened professionally.
Store in a safe place to protect the edge and prevent injuries.
Today’s blog from Ms. Knife
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