JAKARTA, KOMPAS.com – Many say that using a dull knife is more dangerous than using a sharp knife.
That’s because if you work with a dull knife, it’s more likely to slip and harm your hands or nearby objects.
Reported from Lifehacker, Wednesday (11/8/2021), to prevent the knife from losing its sharpness quickly, never put it in the dishwasher.
Wash by hand and dry immediately. Store in a knife block or in a special drawer, and cover the blade with a guard.
Also read: 4 Ways to Clean Kitchen Knives Used to Cut Sacrificial Meat
Once you feel that your blade is no longer as sharp as it used to be, you have several options for sharpening.
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Please note that sharpening and sharpening are different, sharpening is simply straightening the sharp edge of the blade, and should be done regularly.
Sharpening involves grinding metal, and for that you have to take the knife to a metal shop.
If you have a double-sided whetstone, first soak the stone in water and then place the rough side on a damp paper towel for stability.
Hold the knife at a 15-degree angle with the heel of the knife against the back of the stone, and slide it in a sweeping motion until the tip of the knife reaches the other end of the stone. Repeat 4-5 times, then switch sides of the knife, turn the stone over, and repeat the process.
You can also use a sharpening steel by holding it perpendicular to the table with the heel of the blade on the top of the steel.
Also read: Take note, these are the 4 types of knives that must be in the kitchen and how to choose them
Slide the knife down until the tip of the knife reaches the bottom of the steel. Repeat 4-5 times, then switch sides.
If you don’t have this tool, you can use the rough ceramic rim on the bottom of the coffee cup. Slide the blade from heel to toe along the edge a few times, then switch sides.
In addition, use the type of knife according to its function. For example, a knife to cut fruit, do not occasionally use it for slicing meat.
This can damage the blade, as well as bacteria on the flesh adhering to the tip of the handle, which can transfer to the flesh.
Because even if washed, some bacteria at the tip of the base, near the handle of the knife, can be left behind and are ready to spread disease on the fruit that should be healthy for consumption.