I was running through the knife box where I always keep my knives. I do foster a knack for buying knives. I simply can’t use the same knife for multiple uses. For example, I don’t cut onions and tomatoes with the same knife. Similarly, for fish and potatoes, I use two different kinds of knives. And, so is for leaves and veggies. I consider it a good culinary practice. Because every knife comes with its shape and efficacy, and a perfect cut makes the dish perfect. But, the hardest part of storing knives is cleaning them so that they don’t catch rust. So, if you too are wondering how to clean a knife so that it lasts long, this blog may become helpful. Proper cleaning of a knife is extremely important so that its sharpness stays intact.
Let’s see how to clean a knife so that you too attain its best quality for a quite longer time.
Rinse immediately:
An immediate rinsing with warm water removes food particles very easily and doesn’t allow them to sit.
Use mild dishwashing agent:
Take a small amount of mild dishwashing soap on a sponge or a soft dishcloth and apply it on the blade. Avoid abrasive scrubbing pads to avoid damage to the knife’s surface.
A gentle scrubbing:
Clean the knife while applying a gentle scrubbing process. Clean both the sides and the handles. Make sure the joining of the handle and the blade should not have any food particles. Mind your fingers during the process.
Rinse thoroughly:
Rinse under warm running water and remove all the soap residues. Make sure you should leave no soap behind. This catches rust fast.
Dry completely:
Always make your knives dry immediately after the cleaning process. Use a clean dry towel or cloth to wipe off the water particles. Avoid the air-drying process as this leaves watermarks and allows it to catch rust.
Store Properly:
Proper storing is absolutely essential to keep the knives in good condition for a longer time. Keep the knives in a knife block, or in a box, or on a magnetic strip may be. A protective sheath is a good option for knife storage as it keeps the blade sharp and avoids accidents.
The Extra Tips:
No dishwasher: Go for handwashing instead of using a dishwasher as a dishwasher can be harsh on knives leaving the blades dull and the handle broken.
Handle the tough stains: To remove tough stains, mix baking soda and water and use the paste with a sponge. Gently scrub it and wash it under running warm water.
For the sticky ingredients: If you are cutting a sticky veggie like jackfruit, spread some oil before using it. This will not allow the natural adhesive to stick to the blade and let it stay sharp.
Conclusion:
I know it’s quite tough to maintain the kitchen cabinet, especially a sharp tool like a knife or scissors. But with some extra and smart technique, this is manageable. I hope this blog has shed some light on your query like how to clean a knife.
Read other Kitchen Hacks here.