KNIVES-STORAGE

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KNIVES-STORAGE

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There is nothing that gives me shivers as much as looking into peoples kitchen drawers and finding their knives in the miscellaneous drawer, or any drawer for that matter.

If you want your knives to perform well, stay sharp and last forever you need to get them a nice home. Leaving them in a drawer to slide around and bang into one another or have things thrown on top of them will inevitably damage the blade, some damage you’ll be able to see and others you won’t. I recommend using a knife block to store them in. However there are alternatives, such as cloth rolls or magnetised wall mounts and if you still must put them in a drawer make it a knives only drawer and have partitions or compartments for the individual knives.

  1. If you’re using a knife block make sure the knives are completely dry before placing them in. Avoid blocks with slots that are anything but wood or plastic.
  2. If you’re using a knife roll make sure the knives are completely dry before putting them in. Make sure the roll is kept in a safe place as damage to the blades can still happen if banged or bumped.
  3. I highly recommend a block or a roll over the wall magnet, however if you do buy a wall magnet make sure that when attaching knives to the magnet that the sharp edge is the last edge to meet the magnet, as attaching the knives to the magnet to abruptly can severely damage the fine edge.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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ROAST PEPPER SOUP WITH GARLIC SHITAKES AND PARSLEY OIL.
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KNIVES-GETTING THEM SHARP
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ROAST PEPPER SOUP WITH GARLIC SHITAKES AND PARSLEY OIL.
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KNIVES-GETTING THEM SHARP

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