After long use, every blade will become dull. Blade wear depends on the quality of steel, usage and maintenance of the blade. Here in this article, we will guide you on how to maintain kitchen knives in order to extend their lifespan and let you enjoy a sharp blade all the time.
Firstly, always use a knife according to its proposed use. For instance, never have a chef's knife to cut bone because that's the job of a bone-cutting knife, for example, our TC0720 Cleaver Knife is good at cutting bone. And boning with a specialized boning knife.
Avoid putting too much pressure on your knife. Also, we don’t recommend using TUO knives for extreme cutting actions, especially for bones, frozen foods, or hard-cutting surfaces. Additionally, always use a plastic or high-quality wooden cutting board. The glass and marble are much easier to clean, however, too hard for the knife's blade.
Regular Blade Maintenance
You may ask how often do I need to sharpen my knives? Compare to occasionally sharpening, a knife that has been sharpened regularly will prevent excessive blade wear over time. With proper maintenance, your knives will last a lifetime! If you want to have perpetually sharp knives in your kitchen, learn how to hone a knife!
Whatever what's the material of your knives, regular cleaning is essential. Though our TUO knives are marked as 'stainless', they are not completely stainless, they are only corrosion-resistant to a certain level. Leaving a dirty, wet knife in the sink for a long period of time will damage the blade. It is recommended that you clean the knife within a few hours after using the knife. Following is how to do the right cleaning:
It is highly recommended that you wash each knife with hands. If there are stains on the knife that can’t be washed off, it is usually caused by acidic foods. You can try to wash it off with baking soda.
⚠️Don’t use detergents as they can cause irreparable damage to your knives. Such detergents have an effect on plastics and hardened steel and leave rust on the blade.
⚠️Also, do not put the knife in the dishwasher, because the wooden handle will get damaged if you dishwash it.
Then we dry it immediately with an absorbent towel or paper towels, and before storing it, we leave it on the kitchen counter for some time to let it dry completely.
We don't suggest you store kitchen knives in drawers along with your cutlery and other kitchen utensils. After all, they may bump with other hard objects, lose their sharp edges, and lead to other damages, and it is also dangerous since you can get cut while going through the drawer looking for something.
This concludes our Guide on Kitchen Knife Maintenance. Thanks for reading it. If you have any questions or need some help, get in touch via email (firstname.lastname@example.org).