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So, you’ve finally splashed out and invested in a quality set of kitchen knives: a Füri 7 piece knife block set. Congratulations – you are officially an adult.
These bad boys have practically leapt to kitchen knighthood over the past few decades thanks to their innovative design pioneered by Australian engineers and international chefs. As such, they are likely to become a well-loved kitchen staple in your home.
But how do you make sure they last a lifetime of chopping, cutting, slicing and dicing?
These handy TLC tips will help prolong the life of your knife, therefore keeping your new investment in tip-top shape for years to come.
- Be mindful of your chopping boards
Certain surfaces help to preserve the integrity of your kitchen knife blade, therefore it’s wise to take care where you do your cutting. Wooden boards are typically a top choice, as the material gives slightly when cut into. Plastic boards also provide this kind of flexibility, however can be more difficult to wash: where wooden chopping boards are naturally antibacterial, plastic boards are prone to slits which can become breeding grounds for bacteria.
On the other hand, any material that is harder than your knife will end up damaging the blade. This includes glass, metal, stone, ceramic and basalt surfaces.
- Wash by hand, dry, then put away
It may seem like common sense, but here’s exactly why quality knives should never be placed in a dishwasher: the power of the detergent can pit the steel of the knives, while the motion of the machine itself can result in chipped blades and corroded handles.
Instead, give your knives a gentle (yet thorough) hand wash after use, then dry off by carefully wiping a towel over the dull edge before putting away. As tempting as it may be to simply lie your wet knives in the dish rack to dry overnight, you’re better off popping them back in their rightful place to ensure incoming dishes don’t clang against the metal.
- Opt for super-soft sponges rather than abrasive surfaces
While on the topic of washing, it helps to choose your cleaning products wisely. Abrasive sponges and scouring pumices are big no-nos when it comes to protecting your kitchen knives, as the coarse surface can dull the product. Instead, choose the softest sponge in your kitchen. It may take a little more elbow grease to remove caked-on food debris, but it’ll be worth it in the long run.
- Never leave sitting in the sink
Aside from the obvious safety issues, leaving good-quality kitchen knives resting in a sink – even for just a few hours – can cause irreversible damage. The continual contact with water is a surefire way to create rust, while natural wooden handles may begin to crack from the moisture
- Store wisely
We all have a kitchen drawer that’s a bit of a mish-mash of utensils, but the last thing you want to do is throw your knives into a loose compartment. Doing so can cause wear and tear as everything jostles against each other.
If you have a magnetic wall rack, use that for safekeeping your kitchen knives, otherwise stick to the block itself – it’s what it’s there for!
