The Most Common Ways You Are Ruining Your Kitchen Knives

Japanese chef knives Australia are very expensive and highly valuable. It is therefore important to take good care of your knives to ensure they function efficiently. You can also prolong the life of your knife by avoiding the following mistakes.

Allowing your kitchen knives to get too dull

Novice knife wielders think that a dull knife is much safer than a sharp kitchen knife. However, it is safer to use a sharp knife than a dull kitchen knife because you do not have to use extra force to get the knife cut through food. You should therefore ensure that your knife is always sharp to avoid injuries.

Not gripping your knife correctly

It should not look like you are greeting a business partner when gripping your knife. A lot of amateur cooks hold their Japanese chef knives back on the handle, gripping it like how you would shake a hand. You get more control of your knife if you use a pinch grip. This means holding your knife on the handle but towards the blade while pinching the top of the knife’s blade with your pointer finger and thumb.

Slicing on glass

Wood is considered to be the best chopping board by most cooks. However, some novice cooks think that it is cool to use a glass chopping board. Glass is hard and will dull your knife quickly.

Using the wrong knife for the job

Every ingredient adds flavour to a recipe. This also applies to every kitchen knife – it has a unique use. You should use a kitchen knife for its function. Every knife is designed to do a specific job, either to cut meat, bread, cheese and so on. It should be used for what it was intended to do. Using the wrong Japanese chef knives Australia for the job will only damage your knife.