Caring for CutleryCaring for Cutlery
Sharp and efficient knives are a must in the kitchen. Without them food can not be prepared properly. Dull knives require more pressure to cut, and are prone to slip. This makes dull knives much more dangerous than sharp knives.
- Only cut food products with your commercial cutlery. Never use knives for cutting metal or other non-food substances. Also do not use your knives to pry open bottles or for any other purpose except cutting.
- Use the appropriate knife for the job. Every knife was designed for a specific purpose. Bread knives should never cut meat, and cleavers should never cut bread.
- Always use a cutting board. Avoid cutting on metal, ceramic or glass surfaces.
- Never put in the dishwasher. The hot water and movement can loosen the handle from the blade. Also when in the dishwasher the knife is sure to slosh around and hit other objects, thus dulling the blade and nicking your other utensils.
- Wash and dry immediately to prevent rusting. Never let knives soak, especially if they have wood handles. The wood expands when soaked in water.
- Store in a knife rack or on a magnetic knife rack to keep the blades sharp. Storing properly keeps the edges away from hard objects that can dull the blades. Do not store in drawers with other utensils. Not only will this dull your knives but it also poses a hazard each time someone reaches in the drawer to retrieve something.
- Rub wood handles with mineral oil. This seals them and prevents bacteria from seeping in.
More from Caring for Cutlery...
- Caring for Flatware
- Dinnerware: Caring for Your China
- Caring for Your Glassware
- Caring for Pizza Supplies
- Cutting Board Care
- Stovetop Cookware Care
- Calibrating Your Commercial Equipment
- Commercial Food Steamer Maintenance
- Commercial Oven Maintenance
- Commercial Range Maintenance
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