Every chef knows that it’s better to invest a little extra in great quality, long lasting kitchen tools; rather than cheap disposable ones.
“Customers nowadays want to own fewer, better things,” says Josh Roberts, co-founder of Katto, a London based startup crafting beautiful kitchenware. “People want knives, pans and tools that they can be proud to own. And quality is a big part of that”.
But even the most durable, well designed and expertly crafted kitchen tools need to be looked after.
And if you’re going to focus your love and attention on one item, Roberts suggests making it your kitchen knives. “Sharp knives are not only safer and more enjoyable to use,” he says. “But a recent study in the US found that cleanly sliced ingredients actually taste better”.
Here are Roberts’ top five tips for keeping your kitchen knives razor sharp.
Start With Quality Materials
“It sounds simple, but the best way to keep knives sharp is to buy a great knife”, says Roberts. “Even the cheapest knives can be made sharp briefly; but for an edge which lasts you need a great quality steel”.
Knife steels with a Rockwell Hardness Rating of 58-60 HRC are ideal for home cooks who want something hard enough that it stays really sharp, without being so sharp that it chips. Japanese steels such as AUS-10 are a great choice for this and often come in beautiful designs.
Sharpen With A Whetstone
There are lots of ways to sharpen your knives ; but one of the simplest and most effective methods is using a whetstone.
These abrasive stones work by gently sanding off particles of the blade to create a sharper edge. They come in different ‘grits’ - the higher the number, the finer the grain of the stone.
Roberts recommends using a two-sided combination stone with a 1000 grit side for fast cutting, more fundamental sharpening; and a higher grain side of between 6,000 and 8,000 to finish and polish the blade.
“The biggest cause of chipped and blunt blades is poor storage”, says Roberts. “Knives left to rattle around in a drawer can easily get damaged”.
Plus packing knives into a drawer can increase the likelihood of cutting yourself when reaching for an item. Instead you should opt for a magnetic knife rack or block to keep knives isolated from one another when not in use?
Use On Soft Surfaces
Hard chopping surfaces such as glass, stone or metal can quickly dull your knives. Instead go for ’soft’ surface chopping boards like wood or plastic. A wooden chopping board not only looks beautiful but is highly durable, and with proper care will last you a lifetime.
Hand Wash Only
Kitchen knives and dishwashers are sworn enemies. The high water pressure, detergent, and contact with other items can damage the blade. And any wooden handled knives or tools will quickly splinter and warp. Instead, wash them by hand with warm soapy water, using a soft sponge, and dry immediately (especially if they have wooden elements).
For more practical tips and guides on how to look after your kitchenware, visit katto.shop. Here you can find the brand's full range of kitchen knives along with other beautiful pieces for your kitchen, plus a host of fantastic recipes with which to put them to use.