Use and maintenance of knives

 




Knives are commonly used tools in daily life. Doing good cleaning and maintenance of knives can extend the service life of knives. Below I recommend some tips:

1. When using a cutting knife or a bone knife to cut bones, touch the bone with the root of the blade, drop the knife vertically, straight up and down, do not swing left and right, lift the bone and the knife together and chop again until the bone is broken. Otherwise, it will cause the blade to break and become arc-shaped.

2. After the knife is used, clean it with clean water, and dry the knife body, knife root, and knife back with a clean towel. Wrap the towel on the knife handle, rotate it back and forth, wipe the knife handle clean, and gently put it into the knife seat.

3. After the knives are used, they can be smeared with cooked edible oil and placed in a ventilated, dry place without acid and alkali corrosion, because stainless steel knives will cause macula when they come into contact with carbon monoxide gas.

4. Regularly re-grind the knife. When the knife is blunt, add water and grind it back and forth on the whetstone at an angle of 15° ~ 20° to restore the sharpness. If there is no whetstone, you can turn the porcelain bowl upside down and use the bottom of the bowl instead of the whetstone. Use both sides of the knife to hold the edge of the bottom of the bowl and grind it more than a dozen times.

5. If the knife becomes blunt, take a piece of aluminum foil and fold it in half, wrap the knife in the middle, and then use the knife to cut the crease, so that the knife becomes sharp again. Similarly, cutting aluminum foil with scissors can make the scissors sharp, which is very simple and easy to operate.

6. If the knife is rusty, you can wipe it with a piece of sweet potato carefully, and then wipe it with a clean cloth. In addition, it can be immersed in the rice washing water for three hours to remove the rust.


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