Care of Kitchen Cutlery
49Cleaning and Sharpening
Today, the knife in the kitchen is the number one tool. Because a knife is the number one tool in your kitchen it must be maintained rigorously. Keep that blade clean and sharp!
Each type of blade must be treated differently. The ceramic blade, the stainless steel blade and the non-stainless steel blade all must be maintained in a unique way.
The stainless steel blade must be razor sharp to perform the job of boning fish or cutting meat, be it chicken, beef, lamb or pork. There is a tool called a steel or sharpening steel that is used to sharpen stainless steel knives quite effectively. Very little force is used and a 10 degree angle is best to bring a stainless steel blade back to its razor sharpness. Cleaning a stainless steel knife is very easy. Although the name stainless may make you think it is stainless, that is not necessarily true. The stainless blade should be cleaned with mild soap and water and dried completely to keep it free of all rust spots and stains.
Ceramic blades, enjoyed by many chefs must be sharpened professionally. But thanks to a man named Kevin McClung, who developed a composite Ceramic blade, there is now a composite ceramic blade that can be sharpened more easily. Sharpening this type of blade is done with a grinder and using silicon carbide paper wheels. The grinder and paper wheels will sustain the edge and keep the blade sharp and new. The process of making a composite ceramic blade also makes the blade stronger than the typical ceramic blade.
Non-stainless, carbon steel blades have a greater need for sharpening and cleaning than the stainless steel blade. Non-stainless blades rust more easily, clean them with mild soap, hand wash, never place in the dishwasher, and dry completely. Cleaner is better so a good metal cleaner and polish will also help to prevent rusting.
With any of the above blades, sharp is always better, clean cuts prevent the blade from slipping and causing personal injury.
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I found a peice too write on . I hope this will guide you to a sharper answer.
Hadn't heard of that new ceramic composite blade before now, thanks! Though, I'm always leery of ceramic knives because I use big knives pretty regularly and I don't exactly want them to shatter.
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Stainless Knife Enthusiast 3 years ago
Create article on how to care for your knives. This is the first time I've heard of a "silicon carbide paper wheel" will have to go investigate one of these further.! If you have time, check out my introductory article on my <a href="http://stainlessknife.qarf.com/stainless-knife/sta title="Stainless Knife">Stainless Knife</a> blog! All the best.