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Just because they're steel, doesn't mean they're indestructibleMar 14 '01 Write an essay on this topic.The Bottom Line No matter how you store your knives, don't just toss them in a drawer. The edge of a knife -- no matter how sturdy a grade of steel was used -- is really rather fragile. Think about how thin it is. Even the strongest steel isn't so strong when it's that thin. This is why even the best knives get dull over time. To prolong the lifespan of your knives, you use them carefully, and care for them meticulously... but if then you just toss them in a drawer, you're halfway to ruining them anyway. A kitchen knife is designed to cut through meats and vegetables. Coming in contact with something too hard to handle will cause damage. Well, the hardest substances in your kitchen are probably the other knives in the drawer. If your knives are clattering together, you're dulling the edges, and maybe even chipping them. Open stock knives (knives bought one at a time) usually come with protective sleeves of plastic or cardboard. At the very least, keep the sleeve, and replace it when you're done with the knife. (Clean the knife first.) This will go a long way to protecting the knives. [Some knives even come in cases. If the manufacturer thought enough of the knife to put it into a case, then you should think enough of it to keep it in one.] Better than a plastic sleeve is a storage block. These are generally wood (although there are plastic and metal blocks as well), with deep grooves for your knives. If you buy a set of knives, you'll probably get a block with it, and there you go. If you don't buy a set, or buy one without a block, buy one. Problem solved? Well, not entirely, no. Most knife blocks store the knives at about a 55-degree angle. This puts much of the weight of the knife on the blade. Sure, it's probably a wood block, and the knife itself doesn't weigh much... but if we're trying to protect our knives, this isn't the greatest thing in the world. Good, but not great. Some blocks, however, are vertical. The weight of the knife is supported entirely by the handle. This is best. A magnetic strip is another option, which I simply don't recommend. They can be difficult to install, and you've got to wash the knives before you use them as well as after. (They're completely exposed, and can get pretty dusty.) If you have an island kitchen, you can't put it anywhere convenient. And, if you have ceramic knives, what good does a magnet do you?  |
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