Especially branded products require regular as well as skilful care even the finest knives lose their sharpness after a certain time. The blade is worn only once, is good advice and even more expensive repairs. So from the outset to ensure it, to preserve the blade is better and where it goes just to maintain. But it is not the only thing that you can with knives in shape keep: also handle and ferrule deserve attention. So how you kept good chef’s knife, how to maintain it, how does one handle they best? Clear: Car washes, cherishes, nurtures and polished, man and woman, where it just goes. Finally it has to cost Yes enough money, eventually it will go long, long and finally the TuV calls also every two years.
There isn’t though for exclusive knives from brands such as Nesmuk (www.nesmuk-shop.de), but everyone knows how essential are razor-sharp blades for the work in the kitchen. And especially everyone notices directly when a knife to cut less, as it actually should, above all, if It previously meat, fish and vegetables has parted as if it were a piece of butter. Suddenly, the tomato is more crushed than neatly sliced. Suddenly, the steak is torn more than exactly crushed. And what is wrong with the wooden handle actually, which seems to be always brittle and is no longer as enjoyable as once in the hand. Knives are case of neglected maintenance AIDS clear, a possibly bad management and not properly retention of the chef knife just at a costly damask knife can have the disastrous consequences. It is true: caution is better safe than sorry, retirement better than too quickly after a new copy to look around.
One applies for day to day use: A fine knife should never be placed in the dishwasher, a little washing-up liquid, clear water and a soft cloth completely sufficient and far less harm than the bumpy gait and the acidic cleaning agents of Spulautomats. To keep the drawer is probably still together with other cooking knives the death sentence for each outstanding blade. Better the knife block or special knife holder is suitable here. Also the storage in a Holzsteckscheide is possible. Another important factor is the manner of cutting: who is trying with a delicate damask blade to saw bone or also who on the wrong surface, for example glass instead of suitable wood boards, schnibbelt, which does not bode well his kitchen favorite. Crucial question at the chef’s knife: sharpen Yes or no and how? Remains the question of the sharpening and subsequent sharpening the knife. Again, caution and prudence is offered: traditional sharpening steel or even an automatic sharpening machine more harm than good. But anyone who brings his chef’s knife regularly with a whetstone, as for example the Belgian hunk, in the form and polished after the cutting edge even with a strop, who understands what is at stake in good care. More information: Nesmuk GmbH & Co KG Dorfstrasse 21 C 31515 Wunstorf E-mail: Web: Tim Vossnacke