Keep your professional chef knives in peak condition by following these top tips from Stephensons catering equipment suppliers.
Don’t Leave Knives In the Sink
There’s nothing worse than leaving sharp knives in dirty sink water where an unsuspecting kitchen porter might cut themselves when washing up. Not only is this dangerous, but it can also damage the knives. Knives can get scratched, bent, broken and corroded when left in the sink so wash you knives, dry them and put them away straight after use.
Wash and Dry Your Knives By Hand
Avoid putting knives in the dishwasher to prevent blade damage during the wash cycle. Rather than leaving knives in the dish rack to dry off, prevent mold and mildew growth by drying your knives by hand as soon as they’re clean.
Don’t Use Hard Chopping Boards
Purpose built chopping boards are the best for blade longevity. These boards are soft on the blade and prevent permanent knife damage. Avoid using solid surfaces such as metal countertops, glass, marble or granite and invest in plastic or wooden chopping boards.
Store Knives Separately From Other Utensils
Storing knives with utensils and other cutlery can cause damage such as nicks and scratches. We strongly recommend storing knives in knife cases or wallets to keep them in peak condition or using a magnetic knife rack in the kitchen.
Sharpen Your Knives
Consider taking your knives to a professional knife sharpener at least once a year and use a sharpening steel, whetstone or professional knife sharpener to retain a sharp blade on a daily basis. View our knife sharpeners and accessories for more information.