Skip to main content

Public Enemy #1 for Knives

The next time somebody tells you, “You're not the sharpest knife in the drawer,” you might want to reply, “Thank you! The sharpest knives aren't kept in the drawer.” I'll tell you why at the end of the blog.

The sharpest cooks have the sharpest knives. Knives are actually fragile tools that require much care. When used properly, a sharp knife is safer than a dull knife, so keep it sharp and keep it safe.

 Maintaining your chef knife and cutlery can be a challenge, but your reward is safer food handling, better looking and better tasting food, says cutlery expert Robert Ambrosi, owner of Ambrosi Cutlery, founded in 1930. Here are some ideas that will keep you cutting and chopping, and not mashing and squeezing.

Before you slice that tender corned beef this weekend for St. Patrick's Day, think about your knife. What is Public Enemy #1 for your expensive knives? It's your dishwasher. Never put your chef knife in the dishwasher. Dishwashers blunt your knives with high temperatures, abrasives and acidic food remnants. Electrolytic conversions from other metallic items in your wash can dull and pit the blade, Ambrosi says.

 “Start with the handle,” Ambrosi advises. “The American dishwasher has a booster coil, and it gets too hot for a wood handle. It will shrink, and the wood will separate from the tang on a good knife.” (The tang is the metal extension of the knife that connects to the handle). “Composition handles pretty much hold up. When you look at the blade, some people say the heat alters the molecular composition or melts the edge. That's not the case. The way blades are tempered, the heat will not affect them that way. “There are other issues,” he says.

“A sharp knife should come in contact only with the item it is cutting. Anything else will contribute to it dulling. For that reason, it is not okay to put a knife in a dishwasher. The next reason is the chemicals and hardness in the water can create pit marks. I've had people bring knives in for sharpening that had small holes, indentations, in the steel blade from the water and chemicals.

“Aluminum against stainless steel causes a chemical reaction,” he explains. “It causes pitting and corrosion. I see tiny black spots on the blade edges.

 “All in all, it's not a good idea to put a good knife in the dishwasher.”

Automatic dishwashers heat to 160 to 180 degrees F, and while debate rages among manufacturers and chefs, Ambrosi says it's not hot enough to re-temper most steel knives. However, he acknowledges that the knife's extremely thin edge does change with heat, and may become pitted or re-aligned due to the abrasive soaps and chemicals in the dishwasher.

What is the best way to treat your best knives? Ambrosi recommends a simple procedure. “Take it to the sink,”Ambrosi says. "Wipe it down with a sponge and soapy water. Do this with the edge facing away – sometimes people forget that and get cut. Wipe it dry immediately with a cloth. Then, put it away.”

 Ambrosi suggests that storing knives in a drawer is a bad idea for two reasons. First, they slide in the drawer against utensils or other knives, blunting the blade. Also, reaching into a drawer with exposed knives can be extremely dangerous.

The Atomic Kitchen will tackle other cutting edge kitchen issues and proper knife storage in future blogs.

Next week: Coffee and Asthma
Last week: Carmelizing Onions

The Atomic Kitchen is a blog by Kerry Gleason that explores the science of cooking. For more information about Kerry, visit www.kerrygleason.com .

Comments

  1. The next time somebody tells you, “You're not the sharpest knife in the drawer,” you might want to reply, “Thank you! The sharpest knives aren't ... 2kitchenknives.blogspot.com

    ReplyDelete
  2. This is a great inspiring article.I am pretty much pleased with your good work.You put really very helpful information. Keep it up. Keep blogging. Looking to reading your next post. Buy good hunting knives online

    ReplyDelete
  3. The one thing to consider is the placement of the serrated edge on the blade to ensure the tasks you need it for can be accomplished. Buy best knife

    ReplyDelete

Post a Comment

The Atomic Kitchen Table
Thanks for your comments and idea-sharing!

Popular posts from this blog

Going Curdless: Tips to Avoid Curdling

A good rule of thumb for cooking with dairy products, including cream, milk, eggs, butter, cheese and mayonnaise, is:  patience! Sauces made with milk,  cream and cheese may curdle for several reasons: not enough fat content.  Skim milk will curdle more than heavy cream, and low-fat creams and cheeses are more likely to curdle than their whole-fat compadres. too high heat.  Cream sauces must be cooked at low temps. Use a thermometer to ensure temperatures stay lower than 175 degrees F. too much acid.  Cream should be added last (with exceptions like lemon juice). Wine can be very acidic, and should be reduced.  any ingredients should be of medium temperature before cream is introduced, as it will separate at boiling. How curdling occurs: Dairy fats combine to form a rubbery mesh, which squeezes out water. One possibility to prevent curdling is Carrageenan.  There are three kinds, and Lambda Carrageenan is best for sauces because it is water soluble. It is derived from red seaweed

What Happens In Your Freezer (Pt.1)

The freezer has changed food in America and around the world. I’m fascinated with the story of Clarence Birdseye, who discovered that flash-freezing fish was a practical way to ship seafood to distant inland locations. His name became a brand synonymous with many frozen vegetables and cooking staples. Alas, not everything freezes as well as freshly harvested seafood and vegetables. Here’s a description of foods that freeze badly and what happens. ( Source: National Center for Home Food Preservation ) Cabbage, cucumbers --   These become limp, waterlogged and quickly develop an oxidized color, flavor and aroma. These can be effectively frozen as marinated products. However, “freezer slaw” and “freezer pickles” won’t maintain the same flavor or texture as regular slaw or pickles that were not frozen. Celery, Cress, Lettuce, Parsley, Endive, Radishes – Limp, waterlogged and these also change color, flavor and aroma. Potatoes, baked or boiled – These become soft, crumbly,

Salt, Not Oil

When cooking meat, particularly beef, you can eliminate the need for cooking oil completely. Heat the pan. Sprinkle salt evenly through the pan. Add meat to the pan, and you will hear it sizzle and crackle. The salt draws moisture from the meat, and enough fats to take the place of the cooking oil you might have used. I've been told this does not change the flavor of the meat, although common sense dictates that it must. I must say, I have used this method for many years and never experienced overly salty meat using this method.