Use a cutting board
To prevent the quality of your knife's cut from deteriorating over time, it must be used correctly. If this means always prioritizing the right knife for the right use , it is also essential to make your cuts on suitable surfaces.
It can be tempting to grab the first plate you come across to make a quick cut of an onion or a potato. However, this can be harmful to your knife: cutting food on a surface that is too hard or too abrasive will dull your blade more quickly.
Do not hesitate to have: always favor a cutting board, ideally in wood to become the ally of your kitchen knife.
Properly store and transport your kitchen knife (yes yes transport!)
If you're used to slipping your knife unprotected in the same drawer as your cutlery, you might as well say it's a bad idea! Firstly because you risk injuring yourself but also because in contact with other blades, your knife will dull more quickly.
To avoid this, several storage methods are available to you:
Knife block: Got a little space on your countertop? Opt for a knife block! Each knife will have its place while being very easily accessible.
Magnetic wall strip: A slightly more flexible choice than the knife block but which nevertheless requires a little space on the wall on its credenza.
Atma linen case : Do you prefer to store your knife with other cutlery without the latter being damaged? This is possible provided you slip the blade into a case. We have developed a very resistant linen case which will allow you to protect your knife from shocks in your drawers.
And if you can no longer part with your knife to cook: you can go on weekends with it. Here again, the Atma linen case is THE right solution for carrying your chef's knife without taking the risk of damaging it or injuring yourself!
Sharpen your knife
The lifespan of your knife and its cutting quality also depend on its sharpness.
If it is possible to cut yourself with a sharp knife, it is also possible to have an accident with a badly sharpened knife.
To avoid disaster and maximize pleasure when cutting, it is important to remember to sharpen your knife frequently. Sharpening your knife doesn't take much time, but it will save you a lot of hassle.
To sharpen your knife, several tools exist:
Whetstone : Undoubtedly the best tool with the most precise result… when you have the time to do some research and learn how to use it. The sharpening stone you choose for your knife will depend on several criteria including the type of steel in your knife, its degree of wear or even the use you make of your knife. A somewhat technical and time-consuming choice, but for an exceptional result if you master it.
The whetstone : A simpler and more intuitive tool to use than the whetstone. In principle, the rifle allows you to put your blade edge straight and should be used before each cut.
Manual or electric sharpeners, a little less suitable and clearly less professional because they remove more steel with each sharpening, but really easy to use at the start.
Would you like to be accompanied by professionals to sharpen your kitchen knives? If you already have an Atma chef's knife at home, you can take advantage of free sharpening once a year for two years. Contact us on hello@atmakitchenware.fr to find out more!
Clean your knife
Finally, the maintenance of your kitchen knife also requires appropriate and regular washing.
Nothing could be simpler: to wash your kitchen knife, always favor washing by hand . The latter can be done with hot water, a little soap, with the soft side of your sponge, and followed by a quick drying of your blade with a cloth. Avoid letting your knife air dry, to limit the risk of rust forming. Small warning: to clean your kitchen knife, the dishwasher is prohibited! This will prevent you from damaging the edge of your knife and the quality of its handle.
If you follow these few rules to the letter, your Chef's knife will accompany you all your life! Enough to savor your moments of pleasure in the kitchen for a long time to come.
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