How to Get the Most Out of Your Kitchen Knives

A kitchen knife is an unusual tool, in that the point of contact between the tool and the medium upon which it works is actually extremely delicate. Imagine if a wrench were as delicate as an X-acto blade that had to be replaced regularly, or if bar clamps would routinely stop holding things in place because they became all wonky with use. Most non-cutting tools are blunt, hearty and reliable. But blades have to be cared for, stored carefully, and sharpened (somewhat) regularly. 

But if there is an abused and neglected blade in your home that is used frequently but cared for rarely (okay, maybe not YOUR home, Mr./Ms. Attention-to-Detail––but the average home), it is the knives in your kitchen. Unless you are a professional ice sculptor or sword swallower, it is likely that the knives in your kitchen are the ones that get the most daily use. And if you are anything like me, it is way too easy to just grab one, use it, and put it back without special care for these knives. Despite my best intentions, it is easy for me to leave a dirty one on a cutting board, haphazardly toss one into the sink, clean in the dishwasher and store them in less-than-ideal ways (i.e., cluttered together in a drawer. I know. I'm an animal.) … Continue reading on ManMadeDIY.com

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