Knife Maintenance Guide

Maintenance and cleaning practices are among the most important factors in preserving the quality and longevity of knives. In order to use knives with their initial sharpness for many years, it is necessary to first know which functions these products serve according to their type and to use them accordingly. Each knife should be used according to its function. For example, attempting to cut meat with a bread knife or slice bread with a fruit knife will result in inefficient use of the knives. In addition to incorrect choices, applying excessive force to the knives and not washing them properly also leads to undesirable results with the knives.

After using the knives according to their functions, regular and proper maintenance comes next. Knife maintenance actually starts with the use of the knife. The usage conditions of a knife are extremely important for it to function healthily.

During production, knives undergo many processes at temperatures ranging from 1000° to -80° Celsius. Each of these processes aims to increase the durability of the knife. The care taken in these processes, which are carried out extremely controlled, should also continue in the cleaning of the knives. For example, an extremely uncontrolled environment like a dishwasher, sudden changes in temperature, and a cleaning tool containing heavy chemicals are not recommended for knife cleaning. Additionally, it has been observed that knives washed in the dishwasher dull faster, their surfaces scratch, and stains similar to rust form on their surfaces.

1- Knife Cleaning

Heavy chemical substances and abrasive materials should be avoided in knife cleaning. Instead, non-pressurized water, a sponge with a smooth surface, and a non-abrasive detergent should be used under low pressure. Knives should be dried immediately after washing and moved to a suitable storage environment.

• Cleaning Wooden Handled Knives

Knives with wooden handles should not be kept underwater for long periods due to the structure of the wood. The knife, cleaned with warm water and a soft sponge, should be thoroughly dried immediately after washing. Additionally, it is recommended to clean the wooden part of the knife with linseed oil every few weeks to achieve a brighter color and a silky texture.

• Cleaning Plastic Handled Knives

Knives with plastic handles can be cleaned under running warm water with dish detergent. However, over time, a matte appearance may occur on knives with plastic handles. To prevent this, the handle of the knife can be rubbed with a drop of olive oil to remove the matte texture.

• Immediate Drying

Moisture and water can have negative effects on knives. Therefore, knives should not be left wet and should be dried immediately after each washing. Especially thorough drying of the base of the knife handle prevents possible bacterial formation.

• Storage Conditions

Knives should not be left openly on the countertop for safety and orderliness. Using knife magnets, blocks, or knife bags for storage helps to maintain the sharpness and cleanliness of the knives. Thus, contact between the knives and any surface or free form is prevented, and the sharpness of the knife is preserved.

• Correct Cutting Surfaces

Knives should be used on correct cutting surfaces. Cutting should not be done directly on the countertop; the operation should be performed on a suitable board for the product. Using knives on appropriate surfaces preserves the sharpness of the knives. Glass or metal surfaces can quickly dull the cutting edge of the knife. Therefore, wooden or plastic cutting boards should be preferred. Knives should not be used on dull foods, and inappropriate knives should not be brought into contact with bone-like products. Actions such as opening cans or puncturing hard surfaces should not be done with knives.

Additionally, using the cutting edge of the knife to scrape materials on the cutting board should be avoided.

2- Sharpening Knives

Regular sharpening is necessary to maintain the sharpness of knives. Sharpening restores the sharpness of the knife and makes it more functional during use.

A sharp knife provides safety, better cutting, and speed. Dull knives require more force, which can lead to accidents. Sharp knives help you make cleaner and smoother cuts. Dealing with a dull knife can lead to time loss.

The materials commonly used for sharpening knives are sharpening steel and sharpening stone. When using a sharpening steel, an angle of 20-25 degrees should be created between the knife and the steel, and the knife should be smoothly drawn from the base to the tip of the steel. No weight should be applied to the knife, and excessive force should not be applied.