Ceramic Knife Dos And Don Ts

Maintaining a ceramic coating is not actually so difficult.

Ceramic knife dos and don ts.

Guide to ceramic knives. Do wash by hand. Avoid glass cast iron and ceramic cookware as they tend to scratch the stove. 7 do s don ts to make any quality kitchen knife last a lifetime.

But for the knives you do have it s important to care for them so that they last and to minimize the chances of injury. One knife even broke when we put the holder on the blade to start the test. The difference between the cheap ceramic knives and kyocera is not just the price and sharpness but also lies in the quality of the material. And so it needs a different kind of maintenance.

Cuts and lacerations are some of the most common injuries reported in restaurants and kitchen. Having said that ceramic coating maintenance is not that. Before you click that order button for any of the above ceramic knives read the following do s and don ts to ensure that your new ceramic knife will last longer. Posted by the discriminating chef on march 5 2018 february 28 2018.

These types of injuries can be reduced by implementing some simple strategies. Here are our top secrets to maintain a ceramically coated car and make sure it looks good for a long time. Knowing them will make your knife experience much more rewarding and satisfying. Sharpen your own knives unless you know what you re doing.

Brad buckner shows you how to get the sharpest knife in the world. A quality kitchen knife should last a long time but just like a car you need to take care of it to make it last. Do s and don ts of knife safety. Know that the ceramic coating is different than a regular car wash.

While some manufacturers say that their ceramic knife is dishwasher safe it is still best to hand wash them. I know that most knife sets come with a honing steel and i have seen a few grinding blocks in people s kitchens but if you don t know how to use these you can really mess up the blade. Home cooks don t need a multitude of knives for the work they do in the kitchen. Cast iron takes a while to absorb heat which can slow cooking but once it does get hot it holds on to that heat and may transfer it back to the cooktop.

Do use a sharpener to touch up the edge of your knife after each. Get your knives sharpened every 6 months or thereabouts. The do s and don ts of knives are many. The cheap ceramic knives do not come close to the kyocera knives.

Take care of your knives and they will take care of you. Nobody likes a side of fingers with their salad.