12 Things You Should Never-Ever Do With Your Kitchen Knives

[btrwtr]

This article was on my MSN home page today. Thought it might be worth posting here.

http://www.msn.com/en-us/foodanddrink/c ... ar-AAbw19V

Wayne

[Miller Bro's]

Excellent information Wayne!

In case the link goes away here is the text:

Knives are crucial for cooking—they help you chiffonade your basil, dice your onions, and fillet your fish. But knives are also expensive, sharp, and a little daunting. Chances are good, however, that you have at least one knife you love in your kitchen—but are you treating it right? Whether it's that 8-inch chef knife you bought yourself when you got your first kitchen, the beautiful meat-cleaver you couldn't resist adding to your registry, or the itty-bitty pairing knife that's as cute as it is useful, following these little tips will ensure it'll last.(Also, not to be a nag, but it's also important to choose the right knife for the job. You should check out that list, too.)

1. Never wash them in the dishwasher. You've heard this before—it's basically the golden rule of knife care, for a number of reasons. They can get warped, the high-temperatures can damage the metal, and having knifes in the dishwasher is dangerous (see above). Wash your knives by hand with the blade pointing away from you and the sponge wrapped around the spine (aka the not sharp edge).

2. Never leave knives in the sink. Yes, this is a mixed message, especially since you shouldn't be putting your knives in the dishwasher. But the sink is not only a dangerous spot (hard-to-see-through water doesn't mix well with a sharp object), leaving your knife there can lead to rust.

3. Never put them away wet. It's the same concept: Wet knives can lead to rust, so save yourself time and money by drying your knives before storing them. (Also, putting a wet knife into a knife block can lead to mold and other disgusting bacteria...which is more gross than it is harmful to your blade.)

4. Never store them unprotected. Knifes are delicate, they should never end up in a drawer unprotected. Other knives (or forks and spoons) can nick your them and render them forever blemished. Instead use a knife blocks or a magnet strip to keep your knives safe and sound. Just remember to clean your knife block.

5. Never use glass cutting boards. We're not even sure why people make them in the first place: Chopping on any surface that's harder than your knife will hurt the blade. Always opt for a wood cutting boards to ensure you are treating your knife with adequate respect. (Be sure to use a cutting board this is the right size for your knife too! You can measure your cutting board by laying the knife you want to use across it at a diagonal. If the cutting board is 2-inches longer than you knife, you have the right size cutting board to use with that knife.)

6. Never use them when they're dull. A dull knife is a dangerous knife. You know how hard you have to work to get a dull knife through a piece of food...and your fingers are just there, waiting to be sliced? Enough said.

7. Never let your knife sit with food residue. Acid can corrode the metal, so it's important to rinse (and dry!) your knife as soon as you are done using it.

8. Never scrape up your food with the knife. Seems harmless, but you should never use your knife to scoop your chopped onions into your hand or your food scraps into the trash. This method, while seemingly convenient, dulls your knife—which is a problem (see above). Instead use a bench knife (a must have kitchen tool) or the spine of your knife (the non-sharp edge).

9. Never chop up and down—always rock. Like this: When you are chopping up your garlic, use a gentle swaying motion instead of an aggressive up and down motion, which is both dangerous for your fingers and bad for the blade.

10. Never leave your knives near the edge of the counter. This is a no-brainer, but it begs repeating: The closer a knife is to the edge of the counter, the closer you are to a really bad accident.

11. Never try and catch a falling knife. It's natural instinct to reach for falling things—seriously—so just back out of the way when your knife tumbles towards the floor.

12. Never use your knife directly after sharpening. Honing and sharpening your knife produces microscopic bits of metal that can get into your food. So after you sharpen, wash it or wipe it down with a dish cloth.

[jerryd6818]

All great guidelines. (not suggestions)

[btrwtr]

Thanks for posting the text Dimitri!

Wayne

[Mr. Chips]

Excellent information Wayne!

In case the link goes away here is the text:

Knives are crucial for cooking—they help you chiffonade your basil, dice your onions, and fillet your fish. But knives are also expensive, sharp, and a little daunting. Chances are good, however, that you have at least one knife you love in your kitchen—but are you treating it right? Whether it's that 8-inch chef knife you bought yourself when you got your first kitchen, the beautiful meat-cleaver you couldn't resist adding to your registry, or the itty-bitty pairing knife that's as cute as it is useful, following these little tips will ensure it'll last.(Also, not to be a nag, but it's also important to choose the right knife for the job. You should check out that list, too.)

1. Never wash them in the dishwasher. You've heard this before—it's basically the golden rule of knife care, for a number of reasons. They can get warped, the high-temperatures can damage the metal, and having knifes in the dishwasher is dangerous (see above). Wash your knives by hand with the blade pointing away from you and the sponge wrapped around the spine (aka the not sharp edge).

2. Never leave knives in the sink. Yes, this is a mixed message, especially since you shouldn't be putting your knives in the dishwasher. But the sink is not only a dangerous spot (hard-to-see-through water doesn't mix well with a sharp object), leaving your knife there can lead to rust.

3. Never put them away wet. It's the same concept: Wet knives can lead to rust, so save yourself time and money by drying your knives before storing them. (Also, putting a wet knife into a knife block can lead to mold and other disgusting bacteria...which is more gross than it is harmful to your blade.)

4. Never store them unprotected. Knifes are delicate, they should never end up in a drawer unprotected. Other knives (or forks and spoons) can nick your them and render them forever blemished. Instead use a knife blocks or a magnet strip to keep your knives safe and sound. Just remember to clean your knife block.

5. Never use glass cutting boards. We're not even sure why people make them in the first place: Chopping on any surface that's harder than your knife will hurt the blade. Always opt for a wood cutting boards to ensure you are treating your knife with adequate respect. (Be sure to use a cutting board this is the right size for your knife too! You can measure your cutting board by laying the knife you want to use across it at a diagonal. If the cutting board is 2-inches longer than you knife, you have the right size cutting board to use with that knife.)

6. Never use them when they're dull. A dull knife is a dangerous knife. You know how hard you have to work to get a dull knife through a piece of food...and your fingers are just there, waiting to be sliced? Enough said.

7. Never let your knife sit with food residue. Acid can corrode the metal, so it's important to rinse (and dry!) your knife as soon as you are done using it.

8. Never scrape up your food with the knife. Seems harmless, but you should never use your knife to scoop your chopped onions into your hand or your food scraps into the trash. This method, while seemingly convenient, dulls your knife—which is a problem (see above). Instead use a bench knife (a must have kitchen tool) or the spine of your knife (the non-sharp edge).

9. Never chop up and down—always rock. Like this: When you are chopping up your garlic, use a gentle swaying motion instead of an aggressive up and down motion, which is both dangerous for your fingers and bad for the blade.

10. Never leave your knives near the edge of the counter. This is a no-brainer, but it begs repeating: The closer a knife is to the edge of the counter, the closer you are to a really bad accident.

11. Never try and catch a falling knife. It's natural instinct to reach for falling things—seriously—so just back out of the way when your knife tumbles towards the floor.

12. Never use your knife directly after sharpening. Honing and sharpening your knife produces microscopic bits of metal that can get into your food. So after you sharpen, wash it or wipe it down with a dish cloth.

[Dinadan]

I do a lot of cooking and those are great guidelines. I already pretty much follow them except for Numbers 1, 2, 4, 7, 8, 9, 10, and 11.

[deltaboy]

Excellent information Wayne!

In case the link goes away here is the text:

Knives are crucial for cooking—they help you chiffonade your basil, dice your onions, and fillet your fish. But knives are also expensive, sharp, and a little daunting. Chances are good, however, that you have at least one knife you love in your kitchen—but are you treating it right? Whether it's that 8-inch chef knife you bought yourself when you got your first kitchen, the beautiful meat-cleaver you couldn't resist adding to your registry, or the itty-bitty pairing knife that's as cute as it is useful, following these little tips will ensure it'll last.(Also, not to be a nag, but it's also important to choose the right knife for the job. You should check out that list, too.)

1. Never wash them in the dishwasher. You've heard this before—it's basically the golden rule of knife care, for a number of reasons. They can get warped, the high-temperatures can damage the metal, and having knifes in the dishwasher is dangerous (see above). Wash your knives by hand with the blade pointing away from you and the sponge wrapped around the spine (aka the not sharp edge).

2. Never leave knives in the sink. Yes, this is a mixed message, especially since you shouldn't be putting your knives in the dishwasher. But the sink is not only a dangerous spot (hard-to-see-through water doesn't mix well with a sharp object), leaving your knife there can lead to rust.

3. Never put them away wet. It's the same concept: Wet knives can lead to rust, so save yourself time and money by drying your knives before storing them. (Also, putting a wet knife into a knife block can lead to mold and other disgusting bacteria...which is more gross than it is harmful to your blade.)

4. Never store them unprotected. Knifes are delicate, they should never end up in a drawer unprotected. Other knives (or forks and spoons) can nick your them and render them forever blemished. Instead use a knife blocks or a magnet strip to keep your knives safe and sound. Just remember to clean your knife block.

5. Never use glass cutting boards. We're not even sure why people make them in the first place: Chopping on any surface that's harder than your knife will hurt the blade. Always opt for a wood cutting boards to ensure you are treating your knife with adequate respect. (Be sure to use a cutting board this is the right size for your knife too! You can measure your cutting board by laying the knife you want to use across it at a diagonal. If the cutting board is 2-inches longer than you knife, you have the right size cutting board to use with that knife.)

6. Never use them when they're dull. A dull knife is a dangerous knife. You know how hard you have to work to get a dull knife through a piece of food...and your fingers are just there, waiting to be sliced? Enough said.

7. Never let your knife sit with food residue. Acid can corrode the metal, so it's important to rinse (and dry!) your knife as soon as you are done using it.

8. Never scrape up your food with the knife. Seems harmless, but you should never use your knife to scoop your chopped onions into your hand or your food scraps into the trash. This method, while seemingly convenient, dulls your knife—which is a problem (see above). Instead use a bench knife (a must have kitchen tool) or the spine of your knife (the non-sharp edge).

9. Never chop up and down—always rock. Like this: When you are chopping up your garlic, use a gentle swaying motion instead of an aggressive up and down motion, which is both dangerous for your fingers and bad for the blade.

10. Never leave your knives near the edge of the counter. This is a no-brainer, but it begs repeating: The closer a knife is to the edge of the counter, the closer you are to a really bad accident.

11. Never try and catch a falling knife. It's natural instinct to reach for falling things—seriously—so just back out of the way when your knife tumbles towards the floor.

12. Never use your knife directly after sharpening. Honing and sharpening your knife produces microscopic bits of metal that can get into your food. So after you sharpen, wash it or wipe it down with a dish cloth.

Thanks good information .

[TripleF]

Thanks for posting this!! Good stuff.

[Captain O]

Works for me!