Good Lifestyle

Your entirely suppliedkitchen knife Block looks elegant, but what can be stored inside really cut it? And if we are frank here - it can be fair to do a good chance that you make common mistakes with your cooking knives that hurt cutlery and future long-term cooking adventures.

"Whether you are a professional chef, a home cook or somewhere in the middle, a knife is probably the most important tool for your cooking," says Jamie Palafox, senior appraiser toAuguste Escoffier School of Culinary Arts. "Although knives often can be incredibly well built and robust work bailiffs, taking care of your knife, that's what will make sure it works for you day and day."

Make the most of yourestablishment MVP with these tips from pointed chefs and cooking pros so that you do not finish unintentionally ruining your cooking knives.

If you are a novice cooking knife, you may think that a dull tool is safer than one cutting edge in case you nick a finger, but that's not the case.

"It's actually safer to use a sharp knife, because you do not need to exercise an extra force to get it through the food and that it manufactures cleaner and more precise cuts", explains Hannah Crowley, editor of the Tasting and Testing Directorate toTest cuisine of America in Brookline, Massachusetts. "Every time you notice that your blade you scents is dull - it's harder to push food through the food, it crushes it instead of cutting, otherwise it does not go where you want - it's time to silence. "

How do you say easily if your knives are still in good shape?

Try the paper test:

• Find a piece of basic white copy paper.
• Firmly pinch the top edge.
• Pull your blade through the paper, heel at the end of the knife, cut down.

Your key:

• Sharp: Slices through
• Dull: tears paper
• Very dull: does not cut the paper at all

And There you go! But if you discover that your knives are boring and you need to sharpen, do not do too much, Palafox warns.

"When a knife is sharpened, layers of the metal are dropped to reveal a sharp edge. This process is of course beneficial for your knife, as you will find yourself with a naughty pointed edge, but you sharpen your knife too often change the weight From your blade and can make the tip of your knife more likely to enlighten you, "he says.

It's not just a strategy leader uses to look fantasy. This prevents you from sharpening your knives too often, so in the long run, they will last longer.

"When you like your knife, you reverse the folded edge by striking the edge of the knife in place. The sharpening requires layers of metal to be stripped of the blade of your knife to revive the net edge and is not Something you will need to do regularly if you like your knife often. Keep your Tranking knife through tomatoes with an improvement in perfecting you and you do not need to sharpen it, "says Palafox.

We would not say that you greet a business partner when you enter your cooking knife.

"I see a lot of amateur cooks holding the knife on the handle, towards the middle and grasping it like that you bougged a hand," says Crowley. "You get more control if you use a pinch clip, which means you hold the knife on the handle again, but at the top to the blade, pinch the top blade with your thumb and pointer finger."

The other three fingers can wrap the handle to grasp. Although it was not ideal for every slice under the sun, it's better for the most part because it allows you to direct the knife with precision.

"It can feel non-natural problems at first. Over time, however, your knife will feel at home," adds parafox. "Most quality knives are weighted so that the knife blade is balanced with the handle. This equilibrium point allows comfortable and long use of the knife by allowing to cut the weight, as opposed to the Using the muscles of your arm to force through. "

This is in fact where you decide to cut. When that's doubt, wood is the way forward.

"Wood cutting boards are my personal favorite," says Adam Merlin, Chief toCley in New York, who especially likesJohn Boos Butcher Blocks. Segura also adores its wooden cutting surface because it is dense and heavy, which facilitates constantly and safe cutting.

"Whatever you do, do not use a glass cutting board. They are so hard that they will tangle your knife into a few sweaters," Crowley said.

A glass surface is not the only guile knife cut no-no.

"Cutting on ultra-hard surfaces, such as stainless steel, marble countertops or glass, will fold the pointed edge of your knife," says Palafox. "We often think about knives as boring. Typically, what is really happening is that with repeated use, the sharp edge is rolled on the side to reveal a unblocked fold."

Engage to wood or plastic, Palafox suggests and find the sweet key. More wood or plastic is harder, plus the edge of the knife rolled. The faster it is, the more you can go between the heroes, but the table will mark more easily.

"The notation in a cutting board reduces your abilities to properly clean the uses, because the bacteria can settle in the grooves made by the knife. The wood, in particular, is likely because it is porous. Typically, In a commercial kitchen, you will see composite fiber cutting boards, which are user-friendly and resistant to the notation. A winning victory! "The Palafox says.

Just like each ingredient adds a layer of flavor to a recipe, each kitchen knife has a reason.

"Use a knife for its specific function. Each knife is made for specific work, either to cut bread, meat or cheese, and it should be used for that," says Mario Segura, leader atUMAMI BURGER In Los Angeles, California.

Merlin recommends reading a book or aPractical practice of online training Learn the appropriate project of each knife.

Sorry to break this one, but do not procrastinate post-meal cleaning.

"The knives must always be rinsed and washed immediately after use. When dried food on your knife, you have to work a lot harder to clean it, "says Palafox. "Rub your knife can compromise the sharp edge and, more importantly, can be dangerous."

The best tools to keep your clean knives and in the mint condition can be found at the end of your arms. The typical dishwasher detergent is very abrasive (to dislodge these extra bits of Mac and cheese of your plate) and the jets spray powerful hot water, which makes the dishwasher a fly-free zone for knives, Palafox says.

"The wash of the hand is preferable since the dishwasher can swell knives," Crowley said. If you have to appear in the dishwasher, "do not put them into the dishwasher holder of your dishwasher because it can raise the edge and put the pressure on the tip. It also makes it more likely that someone cut off while they cut "remove the dishes."

Palafox seconds who: "I saw more chefs, dishwashers and houses at home being hurt by a knife during the cleaning process I have everything in cooking!"

Similar to yourcast iron, Make sure you use your knives before storing.

"The moisture causes the knives rust. Wash in hand, then dry immediately to prevent the mature and rust," says Segura. Give him a full dry, then slide into a knife sheath if you have one, recommend Merlin.

Crowley and Palafox prefer to store their knives on a magnetic tape adhered to the wall.

"The knives can perch directly onto the band, so you do not have to worry about them getting hit in a drawer or cutting yourself when you are searched. Also, they look cool all lined up "said Crowley.

"The knife blocks go well, but when you buy a knife, it is often delivered with a pile of random knives that you do not need, we generally prefer to assemble our own sets and store them on magnetic bands or in A universal knife block. "

Of course, it is fast and easy to slice a cardboard box or a plastic bag with a kitchen knife, but it does not mean you should do it. These non-food slices can annoy or harm your knife in an instant. Glue on basic scissors - not your kitchen shears - for a safer and smarter option.

Keep your toes attached and your shoes spiffy by controlling your knife. Using the adhesion tips we mentioned before and cutting carefully, you can avoid the biggest mistake of all: drop the kitchen knife on the floor (or worse, your foot) and dinguate your knife in the process.