This will destroy your knives! 4 things to avoid doing to prevent damage to your knives

A knife is one of the tools we use almost every day. Most of the time, we use a kitchen knife, which is an inseparable part of any kitchen equipment, and it is hard to imagine preparing food without it. Daily cutting, chopping or slicing causes the knife to become dull, lose its sharpness over time and become uncomfortably difficult to use. This article will tell you what can damage your knives and what you should avoid so that your knives last you a long time.

We are sure that each of you uses a knife every day. Even if you are far from being a professional chef and your favourite dish is a ham and tomato sandwich, you still need a knife to prepare it. So if you rarely visit the kitchen, knives are certainly one of the key elements of those visits. Unfortunately, everything wears out over time, and knives are no exception. No matter how often you use a knife, sooner or later any knife (even the highest quality steel) will become dull. If, while working with a knife, you feel that the blade does not cut as easily as it did when you first bought it, it is high time to sharpen it, as this is the best way to regenerate it. This should not be underestimated, as working with a dull knife is tiring, imprecise and can even be dangerous.

A sharp knife is a safe knife

It may seem that a dull blade can't hurt you, but nothing could be further from the truth. Research conducted by the American Liberty Mutual Research Institute for Safety has shown that using a sharp knife radically reduces the risk of injury and increases work efficiency, which is especially important in restaurants, catering companies and anywhere where mass cooking is done.  But even at home, keeping your knives sharpened is good for comfort and safety. Working with a dull knife requires excessive force, which can lead to loss of control over the blade and injury. A sharp knife allows us to manoeuvre it freely and effortlessly, giving us greater control over the cutting process and minimising the risk of injury.

What causes a knife to lose its sharpness?

Everyday use, such as cutting, chopping or slicing, are natural factors that lead to dull knives. When working with a knife, the cutting edge simply wears down and after some time we will notice the effects. This is an inevitable process and we would have to stop using the knife to keep it sharp. However, it is difficult to function every day without using a knife, so we have to accept the fact that it will lose its sharpness (fortunately not irreversibly). A good knife sharpener will help. However, there are a number of other factors that we can eliminate to keep our knives in good condition for longer. So what are the activities that damage our knives?

1. Dishwashing. We know that using a dishwasher is convenient, but putting knives in it is definitely not a good idea. It's the easiest way to destroy knives, but we don't care. Humidity has a negative effect on knives, and when we add the high temperature and pressure of the dishwasher, combined with harsh detergents, we guarantee that your knives will not serve you for long. Exposing knives to these factors can lead to corrosion of the steel and a change in the structure and physical and mechanical properties of the blade material. The thin edge of the blade is more susceptible to permanent damage, which occurs more quickly than over the entire surface of the blade. Initially, micro-damage occurs on the blade, which over time develops into visible defects and nicks. In addition, the dishwasher can damage the wooden handles of knives, making them look unsightly.
2. Leaving in sink with water for a long time. This has a similar effect to washing in a dishwasher. Unfortunately, treating even the best knife in this way can damage the blade over time. It is also dangerous - if we stick our hand in a sink full of dishes, we may not notice the knife and hurt ourselves. So how do you clean a knife? Simply rinse it under running water immediately after use and wipe it dry with a cloth or paper towel. It is important to remember that acidic juices from cut fruit or vegetables are not good for the blade.
3. Cutting on hard plastic or glass boards. Such boards are practical because they are easy to clean, but unfortunately they also damage the blade of your knives. So if you want to keep your knives in good condition for as long as possible, avoid using such boards. A hard surface does not create a cushion, which is an easy way to dull the blade. A much better solution is to use boards made of soft wood, which are much gentler on knives.
4. Using a knife other than for its intended purpose. A knife is made for cutting, and using it as a bottle opener or nutcracker is, in our opinion, a common desecration 😊 This way you can easily chip the blade, rendering the knife useless.

Conclusion
A perfectly sharp knife is essential in any kitchen. The quality of the materials from which knives are made, as well as the way we use them every day, will affect how long they remain sharp and therefore useful. Unfortunately, even the best knives will eventually become dull, so they should be sharpened regularly. Regular sharpening of knives will quickly restore the desired sharpness and make kitchen tasks such as chopping or mincing exceptionally easy and enjoyable.