I received my knives -- mostly Wusthof -- 15 years ago as a wedding present. What is the life expectancy for the knives, not the marriage, which is going strong? O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
You may unsubscribe at any time. Newsletter Shop Help Center. Walnut, Bamboo, Teak, and plastics cutting boards work best — although there are other materials that work well too. Research shows that wooden cutting boards are perfectly safe to use because most woods are bacteria resistant. However, wooden cutting boards cannot be run through the dishwasher — which can make full sanitization a little harder. Plastics, on the other hand, can be bleached, as well as run through the dishwasher.
This will help thoroughly clean them and kill nasty things like salmonella. To get the best use out of the materials, use plastic cutting boards for meats so that you can either disinfect it with bleach or wash it through the dishwasher.
Use wooden cutting boards for breads and vegetables to avoid cross contamination and discourage bacterial growth. Remember, the less contact your edge has, the longer it will remain sharp — especially contact with non-foods. Pro-Tip 1 : Wash both sides of a wooden cutting board — if you only wash one side, when it dries out it can warp the board so that it no longer sits flat. Pro-Tip 2 : You should occasionally treat your wooden cutting board with food safe mineral oil to keep it in top condition and help it repel water.
Clean and let your board air dry thoroughly. Then use a generous amount of food grade mineral oil all over your board and let it soak in. Wipe off the excess, and then let it air dry leaning up against a wall with a paper towel between it and the wall for 24 hours. Using the dishwasher damages both your knives AND your dishwasher.
The sharp edges of the knife, battered around by water, cut into your dishwasher plastic and coated metal racks. This could cut into the protective coating on your racks, and cause rust and damage. Or your knife could bounce off your other dishes. Everything your blade edge hits is bad for the edge. Dishwashers shoot hot water with sediment at your knife - which can dull your knife. The prolonged exposure to water and heat can damage knife handles.
The detergent in the water can cause dulling, and both liquid and powdered detergents are typically high alkaline soap solutions that can chemically damage the thin edge.
In the dishwasher, your knife is exposed to water for far longer than it would be with hand washing and drying. The longer your knife spends wet, the more prone it will be to rusting. Try to avoid exposing your knife to water for periods of longer than minutes. Ideally, you should wash your knife right after using it.
Your knife could get scratched, chipped, or break a tip. Long term soaking in water can damage the handle and potentially rust the blade.
Wooden handles are especially vulnerable to soaking too long in water. Life happens though, and sometimes it gets forgotten. Struggling to remove crusty food can be dangerous. If food has dried hard on your blade, you should soak it in clear warm water for no more than 2 minutes - you want to limit how much contact your knife has with water. Knife Blocks When you are taking out or putting your knife back into your knife block, take care to not let the edge touch the block.
The edge scraping along the block will dull the knife. If you are using a knife block that has vertical slots, store it with the blade edge up to avoid dulling the edge. A poorly designed knife block will spill the knives across your counter — potentially dangerous to you and your knives.
Knives can be mounted above the sink, behind the stove, or on empty wall areas in your kitchen. Not only will this keep your fingers safe and your utensil drawer organized, but it will also ensure blades stay sharper longer.
According to Kitchen Knife Guru , it's better to go with a tried-and-true brand instead of a budget option. The blog recommends brands such as Shun, MAC, Global, and Henckels, noting that they usually have lifetime warranties. These manufacturers also have decades woth of knife-producing skills to their credit.
Forget about those standard blocks of knives you'll probably never use! According to the Food Network , a simple collection of the following three knives is really all you need: a chef's knife, paring knife, and serrated knife. A chef's knife or cook's knife is perfect for both expert chefs and home cooks.
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