Your chef’s knife may be your carefully selected fashionable knife. It is best not to let them be placed in the cabinet casually, because this will make your knife less sharp in cutting in the long run. Whether you are a professional chef, a home chef, or somewhere in between, the knife is arguably the most important tool in the kitchen.

1. Choose the right tool for the task

Choosing the right knife for the task at hand is one of the most basic knife safety skills that food service professionals should learn. However, due to the variety of styles, shapes and sizes of commercial tableware, making this choice can be overwhelming.

When choosing a tool, you should consider the following:

Blade size: Choose a knife that is proportional to the food you cut. For example, a small paring knife is not very useful when cutting large pieces of meat, so use a meat cleaver instead.

Flexibility: Some tasks require flexible blades, while other tasks require sturdy blades. Think of the knife you choose to remove fish scales and the knife you need to cut potatoes.

Blade edge: The edge of the blade can make your job easier or harder. For example, serrated knives are great for cutting through soft foods, while Granton blades are suitable for wet foods such as cheese and salmon.

Except for cutting food, never use the knife for any other purpose. Using the knife for other tasks will not only endanger your safety, it will also damage your knife.

2. Keep the knife clean

In order to prevent contamination, it is very important to clean the knives immediately after using them. Leaving knives on a cutting board or a sink filled with soapy water can make the kitchen messy and cause pollution and injuries.

A clean knife is also easier to handle. Food residue can make your knives slippery, so be sure to keep your knives clean to ensure the safest grip.

Knife cleaning tips

To ensure hygiene and maintain the durability of the knives, please ensure that the knives are cleaned properly. Keep the following points in mind when cleaning the knives:

Is your knife dishwasher safe? Although this is a convenient way to ensure that your knives are thoroughly clean, some knives may not be dishwasher safe in order to maintain their precise cutting edges.

Is there any place where your knife might collect bacteria? Certain types of knives may have handles or blade shapes that may collect food residue, so checking your knives before and after cleaning can help prevent food accumulation.

3. Put them in the dishwasher

Super hot water flying around in a closed space? Smash everything together and shake it to hell? hurry up. If this is not the way you loosen the rivet on the handle, I don’t know how you would do it. You are also risking a conflict with the blade, so you may get some very scratched knives. As we all know, some dishwashers also shred them. In addition, they do not always dry out your knives.

4. Improper removal of sediment

Whether it’s an onion, some garlic oil, or a little lemon juice; even the most common foods contain enzymes, acids and alkalis that can affect metals. Many times, we think that stainless steel or high-carbon stainless steel, like most German and Japanese knives, will not rust. However, this is only half the situation. Although they may prevent rust (if you remember your science class in school, the oxygen molecules in the water react with iron and combine with it to produce iron oxide), but they are not resistant to all other chemicals and elements. It occurs in many foods. middle. Wash quickly and carefully with warm water and remove all food with a corner of the cloth for best results.

5. Sharpening too often

Over-sharpening the blade is a common fault in the kitchen. It stands to reason that the sharper you sharpen the knife, the sharper it will be, but this is wrong. The sharpness depends on the angle of the sharpener, so all you have to do is scrape the metal off the blade. Frequent use of knives to honing steel and sharpeners is likely to weaken the blade or create a slope that is too steep to maintain. Therefore, the more you sharpen, the more you need to sharpen.

6. Pay attention to what you are cutting

Although the kitchen may be a busy place, always concentrate on the cutting task. If you are distracted, stop what you are doing and deal with the distraction before resuming the cut. In this way, you can stay safe and produce the best work.

If you do not practice these basics of tool safety, one of your most commonly used tools may become dangerous. Always remember the basics of kitchen knife operation and safety, and make sure to train your staff on the correct usage skills when you introduce a new knife into the tool set.

7. Wrong kitchen knife used

Use a knife to achieve its specific function. Every knife is made for a specific job, whether it is cutting bread, meat or cheese, you should use it to do it.Using the wrong kitchen knife for different ingredients will greatly reduce the utility of the knife. For example, for bones, you should use a deboning knife instead of an ordinary kitchen knife. When cutting vegetables, if you choose a deboning knife, you will feel a little overkill, and Boneless knives will be heavier than ordinary kitchen knives.

Why choose YIER Knives

● The complete knife set contains all kitchen knives.

● Delivery from the local warehouse, within 3 days.

● Manufactured in our own factory, cost-effective.

● Transparent acrylic knife holder, like a work of art

● Excellent materials, safe and durable.

● Free returns

● We listen to customer needs and feedback.