Ceramic Knives 101: Proper Maintenance of Your Knives
It's undeniable that ceramic knives are an excellent addition to any kitchen. They come in a variety of sizes, styles, and shapes, bringing a new feel and look to your kitchen. As they are crafted from zirconium oxide, a material comparable to diamond in hardness, ceramic knives bring quite a number of advantages to the table.
For one, they are resistant to rust and cannot stain easily. That isn't all - these knives are also lightweight, sturdy, and exceptionally hygienic. With all these and a raft of other benefits, it's imperative that you take a good care of your set.
Herein, I am going to walk you through a quick guide to proper maintenance of ceramic knives. I will admit right from the outset that I have experience with only Wilson ceramic knives.
Let's get started, shall we?
So you have landed the best ceramic knife. Good for you: it will make slicing, dicing or chopping your veggies, fruits, and herbs effortlessly smooth. But did you know that such a ceramic kitchen cutlery can chip if not stored properly? Owing to its brittle nature, a ceramic knife can dull or chip off if roughed against wood or hard block.
Although you might store them in knife tray or block, be careful when removing or storing them lest you damage the tip or edge. Recently, acrylic and plastic knife holders have hit the market. They are not only easy on your knives but also cleaning is a snap.
How to Use Ceramic Knives Properly?
The packaging from Wilson Cutlery com stated that their ceramic knives aren't cut out for hard food. So, I only use them for cutting or slicing soft food only, including boneless meats, veggies, fruits, and so forth. Again, use softer cutting boards only - wood, plastic, and bamboo boards work like a charm for me.
As obvious as it might sound, don't use the knives as an equipment other than a knife. That means no prying or cutting plastic. Smashing ginger, garlic or herbs with a ceramic knife is a big no-no.
How to Care for them?
Ceramic knives such Wilson kitchen knives are crafted to be almost impervious. What does that mean? That implies no rusting, minimal staining, and a plethora of other useful features.
Caring for a ceramic knife is simply a walk in the park. As far as cleaning is concerned, a dash of mild detergent will do just okay. I don't use detergent whenever I cut non-greasy food; I only rinse in warm water. Quick tip: don't dish-wash your ceramic knives.
By: John Rowe A chef at heart but an avid tinkerer. I have worked in restaurants for the last 17 years and want to give back to my community of foodies like me. I started this site to give more people more accurate info on Advanced Ceramic knives and be the single source for unbiased info on the subject. I only allow researched an academic articles backed by science and facts.
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