"Cleaning, maintenance, and storage. Cleaning and storage are super straightforward, so that only leaves one tricky partmaintaining your knives. Thankfully it's 2025, so there are easy ways you can do it, like now, electric sharpeners exist and they are debatably better than using a whetstone. But I'm getting ahead of myself. Whether you are looking for a way to sharpen your knives, a honing rod, or a new knife block, this guide will tell you everything you need to know about caring for your kitchen"
"This is honestly more important than anything that follows (except maybe proper storage) because nothing turns a shiny impressive knife into a used household item more than streaks and water spots. That's what will happen if you don't clean your knives properly. To clean your nice knife, you'll want to do it by hand with warm water and soap. Scrub, be thorough, and dry immediately."
A quality chef's knife is a valuable long-term investment that only pays off with proper care. Knife care consists of three steps: cleaning, maintenance, and storage. Cleaning and storage are straightforward: hand-wash with warm water and soap, scrub thoroughly, dry immediately, and never put a chef's knife in the dishwasher. Maintenance includes honing and sharpening; modern electric sharpeners offer an easy, effective alternative to whetstones. Expect a learning curve and occasional mistakes, but regular honing and periodic sharpening, combined with proper storage like a knife block, preserves edge performance and prevents damage such as streaks, rust, dents, or handle deterioration.
Read at www.esquire.com
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