2.1.3 Knife Maintenance - Knife Maintenance

Key Concepts

• Sharpening
• Honing
• Cleaning
• Storage

1. Sharpening

Sharpening is the process of removing metal from the blade to create a new edge. This is typically done using a sharpening stone or a sharpening rod. The angle at which you hold the knife against the stone is crucial; a common angle is around 20 degrees. Sharpening should be done regularly to maintain the knife's cutting ability.

For example, if you notice that your knife is no longer slicing through vegetables smoothly, it's time to sharpen it. Start by wetting the sharpening stone and holding the knife at the correct angle. Draw the knife across the stone in a smooth, controlled motion, ensuring even pressure is applied.

2. Honing

Honing is the process of realigning the edge of the blade without removing metal. This is done using a honing rod, which is usually made of steel or ceramic. Honing should be done more frequently than sharpening, often before each use, to keep the edge straight and effective.

Think of honing as a tune-up for your knife. Just as you might adjust the strings on a guitar to keep it in tune, honing keeps the knife's edge aligned. Hold the honing rod vertically and draw the knife's edge along the rod at a 20-degree angle, alternating sides to ensure even realignment.

3. Cleaning

Proper cleaning is essential to prevent rust and maintain the knife's longevity. After each use, rinse the knife under running water and gently scrub it with a sponge or brush. Avoid using abrasive cleaners or putting knives in the dishwasher, as these can damage the blade and handle.

An analogy for cleaning is like washing your hands after handling food. Just as you wouldn't want food particles to stick to your hands, you don't want food residue to remain on your knife. Dry the knife thoroughly with a clean cloth after washing to prevent moisture buildup, which can lead to rust.

4. Storage

Proper storage ensures that your knives remain sharp and undamaged. Knives should be stored in a knife block, a magnetic strip, or a protective sheath. Avoid stacking knives in a drawer, as this can cause the blades to chip or dull.

Consider storage like parking your car in a garage. Just as you wouldn't leave your car out in the rain, you shouldn't leave your knives exposed to potential damage. A knife block provides a safe, organized place for your knives, protecting the blades and making them easily accessible.