How to Keep Sharp Knives

As we know the knives are one of the most important items of a flatware and consequently for those who like to cut a good steak.
There are several types of knives, some suitable for cutting meats, cold cuts, vegetables, vegetables and others.

But for this to always happen with an ideal cut it is necessary that they are always well clean and sharp, so it is important to have some care.

Some examples of how to clean the knives

1. Wash immediately

   It is much easier to clean the blade if you wash the knife in a straight line after using it, before the food hardens and dries. Citrus fruits, tomatoes and onions leave an acidic residue that can damage the blade if left for long periods.
  It must pass through water immediately.

2. You can put the knives in the dishwasher
   In case of washing the knives in the dishwasher, the knives should be placed vertically, with the blade up, separately from the other cutlery.

3. Handclean
   The best way to clean a blade is actually by hand. Hold the knife and place it under cold running water and rub the width of the blade with your fingers without touching the sharp edge. You can also use a towel or a sponge, but be sure they are clean not to scratch the metal surface of the blade.
Lace knives with soap and water or detergent NOT VERY STRONG.

4. Stay alert and stay safe
   The knives are sharp, so always be careful when handling one, even if you are just cleaning. It is best to hold the blade of the knife parallel to the dishwasher so that you can see the entire surface of the blade and keep the sharp point visible.

5. Use water
  A knife blade is perfectly polished is tempered so that it does not lose the wire and the food slide easily. The food remains can be washed with running water, rubbing lightly. The only exception are fatty foods, use a small amount of soap to eliminate fat residues.

Once ready a knife goes through the quenching process in which steel is brought to temperatures around 1,000 degrees Celcius for stainless steel or around 860 degrees for carbon steels.
When it reaches this temperature the steel changes its internal structure then it is cooled abruptly in an oil bath until the ambient temperature or until -196 degrees (liquid nitrogen) in some cases.
In this way the structure achieved by the steel remains and it becomes hard.
As in this process there are many internal stresses the steel is then heated to temperatures between 200 and 300 degrees for carbon steels or up to 450 degrees for stainless steel, in the process called tempering when the internal stress of the steel is relieved.
In this process it loses some of the toughness of the temper, but this only occurs from 200 degrees, a temperature that is not even close when washing a knife in hot or warm water.

Your knives will hold the wire for a long time if they are stored separately from the other kitchen utensils.
If the knife has to divide spaces, ideally it should be at least sheathed in the same container in which it came. This will protect the wire against knocks and bumps.

We should always dry the knives immediately

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