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How to Select the Right Cooking Knives

You work hard day after day to save the money that you need so that you can have the best of everything that you want and can afford! We all want the best of everything as it is just human nature to want the best of everything. If you are like me, the kitchen is your favorite place in the house and you love to cook just like me and that means that you also want to get the best kitchen knives possible for your culinary adventures. Along those lines you will also want to learn how to take care of those knives so that they will last a lifetime. Kitchen knives are tools like any other tool you can use and they have a specific purpose, also they require a certain amount of maintenance and care to stay in top performing condition.

Here are some straightforward simple tips that will allow you to have your best kitchen knives give you a lifetime of service. shieldon knives 

1. Do not cut anything on a surface that is not designed to be cut on. An unsuitable surface can damage your knives primary cutting edge. Use a proper kitchen cutting board only. A hard rock maple cutting board is the best.

2. When you are done with your cutting and chopping chores make sure that you wash your kitchen knives in hot soapy water and hand dry them with a lint free towel or cloth. Many people just throw the knives in the dishwasher and this is the worst thing you can do to your kitchen knives. The phosphates from the dish soap and the heat from the dishwasher itself will dull your knives primary cutting edges and destroy the grips of your knives as well knives guaranteed! Wash by hand only and be careful!

3. Don’t use any kind of abrasive powder or any type of scouring pad on your knives. There is absolutely nothing that can’t be cleaned off of your knives by hot water and liquid soap and a sponge or wash cloth. The abrasive powders and pads will only succeed in scratching the surface/profiles of your knives and in turn the abrasives will dull your primary cutting edge as well.

4. Most knives today are made of stainless steel of different varieties, but “stainless” only means that a knife will “stain-less.” No knife is totally stainless or stain free. Knives will discolor and/or tarnish with time if not cleaned and maintained properly especially after cutting acidic foods such as lemons, peppers, and tomatoes. This discoloration can be treated with a good quality metal polish and lint free towel or cloth to bring the original shine and luster back to your knives.

 

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