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Whether out in the wilderness, in the office or at home in the kitchen, any knife you own should be looked after to ensure its longevity – especially if you’ve paid a small fortune for it. If you’re a culinary professional or even an amateur chef who uses knives on a daily basis to cut, prep, chop, fillet and carve anything from meats to vegetables – try the Victorinox Santoku model on for size – keeping up the maintenance will come in handy. Emil Bolli, Switzerland’s national football team’s cook, has been using Victorinox professional knives since his apprenticeship.
Check out some of these tips to maintain a keen edge on your blades and make sure they don’t go dull.
Caring for your knives begins with proper storage. After every use, make sure the knife is adequately cleaned so it doesn’t tarnish over time. It’s best to clean it with warm water and dry it completely before it’s stowed away. Instead of tossing it in with other knives, it’s best to place them in a knife block or case. To protect high quality knives from oxidation, it’s in good measure to oil them from time to time.
The more you use your knives, the duller they can become. It is necessary to sharpen them every so often to ensure you’re getting the best cuts and not wasting your time going over the same motions. Positioning the blade at the proper angle for sharpening is the most important step otherwise you’re working counter-intuitively and could end up weakening the blade instead. If you’re not confident on this task, there are professional knife sharpeners you could send your knives to until you get the swing of things.
If you’d like to try it out for yourself:
Before sharpening, thoroughly clean the blade.
A sharpening stone is preferred over a sharpening steel as the latter could damage the blade.
The sharpening stone should always be dampened with water before beginning the process.
Washing The dishwashing machine is the enemy in this case. It is best to wash your high-precision knives by hand with a mild dishwashing detergent.