Top 10 Do’s and Dont’s of Knife Care…

Posted on Wednesday, May 25th, 2016

You’ve invested in high quality Flint & Flame knives which you love cooking with.

But how do you go about caring for them so they stay sharp and looking fantastic for years to come?

Here’s our Top 10 Knife Care Do’s and Dont’s…

The Dont’s

• Don’t clean your knives in the dishwasher.
  Whilst it might be tempting to put your knives in the dishwasher it’s all too easy for the blades to become damaged by the other items in the machine or the harsh alkaline detergents used in dishwashers.
• Don’t use the wrong knife block.
  A traditional wooden knife block where the knife rests on the sharp edge can blunt the knife. Good knife blocks avoid this by storing the blade at a high angle, supporting the side of the blade or holding the blades in suspension so that the sharp edge doesn’t have to support the full weight of the knife. If you have a traditional knife block simply store the knife upside down to avoid.
• Don’t leave your dirty knives lying in the sink.
  Not only can this be dangerous for whoever washes the dishes, it’s also bad for your knives — the blade can get scratched, the tip can bend or break and corrosion can start if you leave them for a long time.
• Don’t leave you knives out to dry.
  It’s tempting to stack your knives on the draining board or in rack with your other utensils. However, this can lead to nicks in the blade, early corrosion or a build up of mould and mildew.
• Don’t store your knives in a cutlery drawer.
  Storing your knives this way is a bad idea as it’s easy for your blades to be nicked, or for the tips to become damaged. If you must keep your knives in a drawer use protective sheaths to adequately protect them.

The Do’s

• Do clean your knives as soon as you’ve used them.
  It sounds an obvious one, but it’s easy to get absorbed in your culinary creativity and leave your knives used and dirty, lying on the side. The quicker you get them clean dry and stored away the better.
• Do sharpen your knives, but only when they need it.
  There’s a temptation to sharpen your knives too regularly. As a starter, aim to sharpen your knives once or twice a year but adapt that based on your own personal usage.
• Do hand wash your knives.
  Nothing fancy is required here. Just use hot water, a mild detergent and a clean cloth. Once you’re done, dry them up straight away to prevent any mould or mildew forming on the metal surfaces.
• Do polish up your knife skills.
  Too much chopping can quickly damage your blades. In nearly all cases you should be rocking or sliding if you’re using a knife. See our knife skills videos to learn how you should be using your knives.
• Do use the right chopping board.
  Choosing the right chopping board is critical in order to maintain the sharpness of your knives. Glass, marble or metal are simply too hard and can easily damage your knife. Instead, wooden cutting boards are the best choice.

So there you have it. Everything you need to know in order to get the very best from your Flint & Flame knives and to keep them in tip-top condition.

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