Sharp Knives: Skinning and Cleaning
Knives are the most basic tool in any kitchen. If you have a good set of knives, then you can do just about anything! But what happens when your knives get dull? Well, in order to avoid that, you need to know how to care for and sharpen your knives so that you have a sharp cutting edge all the time.
Make sure that you have a good knife sharpener, knifemetrics can recommend you the best ones.
It is important to clean them after each use. The easiest way to do this is by scraping the food off of the blade with a metal spatula or dish towel, then washing and wiping it dry if necessary. This will prevent food from sticking to the blade and making it difficult to clean, as well as keep your knives sharp for longer.
A much more drastic way of preventing damage is by using a honing steel: this can be done while you’re cooking or when you’ve finished cutting up an onion! You ensure that the steel touches the knife at least 20 times on each side before moving onto the next section of blade. This removes any small irregularities in the edge of your knife so that they are never worked into deeper cuts later on.
Sharpening should only happen once every few months, because regular maintenance with a honing steel will maintain a good working edge without needing frequent intervention; however if you notice significant wear then it’s time to sharpen your knives.
It can be difficult to determine if a knife needs sharpening, so here are two easy ways of checking: – If you cut through the paper and not just into it, then your blade is in good condition; but if you have trouble cutting at all or make many passes without any results, then it’s time for some attention! You might also notice that food sticks more easily than usual after use – this is another indication that your blades need some TLC.