Can you imagine a kitchen without a knife?

This seems impossible, as the choice of knife is an indispensable factor in cooking from preparation to delicious meals.

Whether you are a professional or a novice in the culinary world, the maintenance of knives and the right selection for each task is an essential matter that may spoil your tasks in the kitchen if you do not pay attention to it.

As for professional chefs, the knife is the magic wand that helps to make the most delicious food, and therefore they do not skimp on buying the finest types, the prices of which range from 50 to 100 dollars per knife, and the price of a knife for professional chefs may reach a thousand dollars.

Perhaps now we realize the importance of investing in a knife, and the reason for preserving and caring for it to make the most of its quality and to extend its life.

Some tips for basic knife care include sharpening it regularly, always cutting on a cutting board, and storing knives in a convenient location away from moisture, either in a wooden knife box or on a magnetic board.

Serrated knife is suitable for cutting hard and soft bread with ease (Getty Images)

How do you wash knives?

The first advice that culinary experts are keen to give is to avoid washing the knives in the dishwasher, because it exposes the knife for a long period of intense heat and continuous water flow and cleaning fluid, which means that the knives are exposed to rust and yellowing, poor cutting quality, and may also become vulnerable to cracking.

So be sure to wash your knives by hand with soap and water, dry them immediately, and keep them away from moisture.

Do you always have to wash a knife as soon as you use it?

Yes, do not leave your knife in the sink or on a cutting board for long after cutting, because a dirty knife is at risk of being affected by any acid, salt, or moisture that clings to the blade, and can corrode the steel and lead to fading or rusting.

Remember that moisture is the enemy of steel, as is acid and salt.

Dry the knife blade with a towel and store the knife immediately, rather than letting it air dry or on a dish rack.

Everyone makes these mistakes

Postponing the washing of the knife

It is best to wash and rinse the knife at least immediately after use to avoid having to scrape off dry food stuck to the edges of the knife later.


Any form of knives soaking may lose their sharp cutting properties, in addition to rust, leaving the knife in the sink may expose you to serious injuries.

Multiple use of the knife

Using a bread knife to cut meat will impair the quality of the knife, and will not give you the perfect slicing result.

Also, using a vegetable knife to remove the bones from the chicken means wasting more meat, as well as doubling the physical effort.

A knife made of high carbon steel is sharper than a stainless steel knife (Getty Images)

Chef's Secrets

Most chefs have 4 basic knives that will get you through almost any task.

  • Basic Chef's Knife

A knife used by chefs to chop meat and vegetables should have a blade of 8 to 10 inches, but despite its versatility, this knife is not suitable for the most delicate and delicate tasks.

  • Paring knife for precision jobs

It is the small rolling type for peeling and chopping small vegetables.

  • serrated knife

A serrated knife is used to cut bread and to firm up slippery surfaces such as tomatoes and peppers.

  • bone removal knife

The Boning Knife makes this a very easy step, as it is designed to bend around the bones and through the cartilage.

Use of improper metal

A knife made of high carbon steel is sharper than a stainless steel knife, but it will also need to be handled with extra care.

Make sure you buy a knife that fits the size of your hand and your ability to handle it (Getty Images)

knife weight

You may not be able to hold a heavy knife like chefs can easily use it, so make sure you buy a knife that fits the size and control you have in your hand.

Knife storage and preservation

Be careful that knives should not be placed in kitchen drawers without neatly inserting them into a shelf or separate package from spoons and kitchen utensils.

Knives should also be kept out of the reach of children, and it is best to wrap them in a special towel.

But the most important step is that if you decide to store your knives in their wooden box, you may need to get a handle on how to get the knives out of the box.

Yes, the knife must be pulled by pressure in the direction of the unmarked edge, because pulling the knife with pressure through the direction of the blade impairs its quality.

Pulling the knife is by pressing in the direction of the unencrypted edge (communication sites)

Cutting on a glass plate

A glass cutting board might look great in your kitchen, but it certainly loses the sharpness of your knives, causes meat and vegetables to slide, and can endanger your safety.

The perfect way to sharpen a knife's edge

Choosing the right angle for sharpening a knife edge extends its life and performance, watch the following video to learn the perfect way to do this.