Knife Care
Use these tips to keep your newly sharpened knives in tip top shape
It is important that you use an appropriate cutting surface in order to prevent unnecessary dulling of the blade and maintain a sharp edge on your knife. Good materials for cutting surfaces include wood, bamboo, some plastics, and composite materials with wood-like characteristics.
Wash your knives with soap and water after each use and dry with a kitchen towel. Do not air dry or put your knives in the dishwasher.
Store your knives in a knife block, case or on a magnetic rail to prevent the nicks and dulling that contact with other knives and kitchen tools can cause.
Make regular use of a honing steel to realign the cutting edge of your blade. Honing a knife is not a substitute for sharpening, it is a realignment process for the blade to maintain the edge between sharpenings. It is not necessary to use the honing steel every time you use your knife, though frequent use can help you get into the habit of reaching for it. You should hone the edge of your knife as needed, which may be every day or a couple of times a week depending on your usage. Using a honing steel can be intimidating if you have never learned the proper technique, especially after seeing master chefs honing their knives on TV, but it is actually quite simple. If you’re unsure how to use a honing steel, feel free to ask us about it in-store and we can show you.
Sharpen your knives periodically to bring dull blades back to life. When honing a knife no longer achieves the sharpness you need, it is time to either sharpen it yourself or have it professionally sharpened. Some home sharpening methods do more damage than good, and we recommend a whetstone for home use. Professional sharpening can completely revitalize a dull knife, and is a quick and convenient option. Although it varies with use, Local Root recommends having your knife professionally sharpened 1-2 times a year. If you have trouble remembering, perhaps tie the sharpening time to an event, such as Thanksgiving.
Carbon steel blades require a little extra attention if you want to maintain a rust and stain free blade. With these knives it is even more important to wash and DRY the knife after use. Do not let carbon steel knives air dry, as droplets of water on the blade can become rust spots. They are also particularly sensitive to acidic foods like tomatoes and citrus fruits, be sure to wash immediately after use in order to avoid staining. Rust marks and discoloration can be treated with the Zwilling Care set, which includes a rust eraser, camelia oil, and cotton cloth.
Good knife care habits should be part of your everyday cooking process.