I am writing this one for my Husband. For seventeen years he has tried to teach me how to take care of my knives so that they will stay sharp. I think I have finally got it.A week before Thanksgiving I took all our knives to our local supermarket where, for free, they sharpen knives. (Check at the meat department of your supermarket to see if they provide this service.) The next day I went and picked them up. Oh my! The delight of chopping my vegetables with a really sharp knife! Cutting a slice of cheese is a dream!
I had thought my knives were a decently sharp, but oh, I was so wrong. I remarked to Husband how nice it was to cut with sharp knives. He stopped, looked me straight in the eye and said, "If you take care of them like I've told you, they will stay that way."
So what is it that Husband has been telling me all these years and I am now religiously adhearing to?
Just two important things:
1- NEVER (and he means NEVER) wash your good cutting knives in the dishwasher, this includes steak knives.
2- Wash, dry and put away knives immediatly after use.
What makes a knife dull quickly is leaving food or water on the knife.This causes the delicate edge to rust and brush off when it is finally washed. These rules also apply to potato peelers, pizza cutters, apple peeler/corer/slicers and hand held apple slicers. Any kitchen device that has an edge for cutting will benefit from proper care.
So now Husband knows I finally know how to take care of my knives!
For more great tips be sure to visit Shannon at Rocks In My Dryer!
1 comment:
Hi Cyndy, We eat lots of beans around here! I think the secret to "soft beans" is to start them early in the crockpot and then just let them do their thing. We had pinto beans tonight, $1.00 for the bag simmered in a crockpot with a ham shank, $2.50. I shredded up the last of the turkey with some chesse, lettuce, sour cream and tortillas and we had turkey tacos. Cheap and good...:) Crockpot,,that's the secret.
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