Although high quality stainless steel is used in the manufacture of modern knives, it is also vulnerable to various external factors. It is impossible to create a metal with perfect characteristics. High corrosion resistance negatively affects the performance of the cutting edge of the blade. Very hard steel can break under strong mechanical impact. Plastic metal well withstands impact and deformation, but does not hold sharpening well. The best knife steel balances strength, hardness and corrosion resistance. However, it can be damaged if the knife is used improperly. To ensure that the knife blade is always in working condition and sharp, it must be properly cared for.
BASIC KNIFE CARE
There are a few basic rules of knife care. They should be applied to any tools – kitchen, hunting, tourist, folding ones
- Timely sharpening of the blade
- Use of the knife strictly for its intended purpose
- Storage of tools separately from each other
- Use of a suitable storage stand.
- It is necessary to immediately wash and dry the blades after using the knife.
- Use of the correct cutting board.
When the blade of a knife is sharpened, the wearer applies minimal effort when performing cutting and stabbing actions. If the knife is dull, it becomes necessary to apply a strong mechanical force to the blade in order to achieve the desired result. Therefore, a knife with a blunt blade breaks more quickly and loses its properties. Contrary to popular belief, sharpened knives are less traumatic. When you impact a sharp blade, you can accurately predict its trajectory. A dull knife often behaves unpredictably.
KNIFE SHARPENING ANGLE
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It is best to sharpen the blade with an abrasive sharpening stone. The optimal angle of sharpening is 12-15 degrees.
The movements should be smooth and gliding. Before use, sharpening stones should be moistened with water or soap solution.
A moistened bar will slide more easily on the blade, and metal dust will not clog the pores.
The blade should be cared for even when not in use.
Do not use the knife for activities it was not intended for. Improper use can damage the blade and cause it to lose its properties.
HOW TO SAFELY STORE KNIVES
All knives must be stored separately. They must not touch each other. Due to different weights, blade shapes and steel grades, the tools may deform and dull each other's blades. It is advisable to store knives after use in special stands. The stands should be made of soft material – wood or plastic. Hard materials (metal or glass) can damage the surface and cutting edge of the blades
Hunting, tourist and exclusive knives should not be stored in cases. Moisture accumulates in the cases, which can accelerate corrosion processes. Knives should be treated with special oil or wax. Wax will protect the metal not only from moisture, but also from contact with air.
KEEP KNIVES CLEAN AND DRY
Tools that are kept in a room with high humidity should be wiped with a dry cloth not only after washing, but also for preventive purposes. If the knife has been used in sea water, it should be rinsed in fresh water, dried and wiped with an oiled cloth. Knives with wooden, bone and leather handles must not be soaked or washed in the dishwasher. In order for the handle to retain its attractive appearance and water-repellent properties, it should be periodically oiled, waxed or otherwise protected against moisture. If a handle made of bone, leather or wood is not cared for, it will crack and deform. Knives with bone handles should be protected from sudden temperature changes.
