Kitchen knife care, anyone?

[yssie]

We got a Wusthof classic set of ten pieces for our wedding. They might just be my favourite gift, I ADORE them!! The difference between good knives and Ikea cheapies is truly astounding


So now my question is: how do we take care of them? I found myself on a knife forum last night, and there were threads about oil whetstones and water whetstones and electric sharpeners and steels and......


Anyone have the 101 on this - what do we really need to buy, what do we need to do, and how often should we do it?

 

[kama_s]

Oooh, what an awsome gift, Yssie! I didn't know how amazing quality knives are until we got a set for our wedding. I always thought crappier blunt knives were less dangerous, but it's quite the opposite. I actually quite enjoy chopping with these bad boys, ha.

Anyways, I'd like to know the answer to this question as well. We have the Henckels Four Star line, and so far I just hand wash, dry with cloth and sharpen regularly. I also make sure I wash them as soon as they've been used. Haven't oiled or anything.

 

[Octavia]

I have the same knives, and I LOVE them! To be honest, I really don't do a lot of upkeep on them -- just don't ever put them in the dishwasher. I use a sponge and dish soap to wipe them clean as soon possible after using them, and if I have time, I towel-dry them as well. Otherwise, they just dry in the dish drainer. I keep mine in a block, but I bought a magnetic strip and if I ever figure out how to get it mounted in my kitchen, I will use that. I have a sharpener but very rarely use it, and I'm kind of scared of the honer, so it mostly sits there and looks impressive. As long as you have a decent cutting board and don't abuse the blades, they will stay sharp for quite a long time.

The knives can take a bit of abuse, though...every once in awhile, I find one soaking in the sink, having been there for who knows how long, and they've always been absolutely fine afterward. Wouldn't recommend it...but in my experience, no need to freak out if it happens.

Enjoy!

 

[texaskj]

Sigh... isn't a really good, sharp knife just wonderful? Is there any place where you live that offers knife classes? I got laughed at when I took one, but it was worth every single penny. They taught us how to hold one, how to wash them, the best way to hand a knife to someone, how to jump back when you drop one, sharpening, etc. And it was fun.

 

[Hera]

I would take them to be sharpened at a shop rather than sharpen them yourselves. You shouldn't need to do it too often anyways.

 

[yssie]

kama - it really is amazing! I seriously look forward to cutting veggies.. definitely not a chore that had any appeal before

Octavia - I've been babying them! They get handwashed and drip dry, glad to know that's okay!
Two questions - do you worry about keeping the insides of the block clean? As in, the knife/handle absorbing stuff - I'm especially nervous after cutting raw meat, I've got too used to the peace of mind of dishwasher-sterilization I suppose!
Also - do you recommend any specific cutting boards? Other than no plastic roll-ups I assume

texas - I actually did look into it, unfortunately don't seem to be any at the nearby universities or community centres that we could actually get to - the hours just don't work out. So that's on the backburner for now, unfortunately until then, the knives came w/ an intro CD..

hera - thanks for the rec. How often do you have it done?

 

[cellentani]

Congrats on your knives, Yssie - I've had my Wusthof set for over a decade, and they're still in perfect condition - I know you'll get many years of use out of them.

I ditto the handwashing with either drip-drying or drying with a soft cloth. I have a caddy by the sink that holds 2 pump bottles: dish soap and hand sanitizer. If I use my knives for raw meat, I wipe them first with a paper towel and hand sanitizer (including the handles), and then hand wash as usual.

I think storage is personal preference. I like the look of a magnetic strip, and LOVE that it frees up drawer/counter space. However, the magnets grab really hard, and I've just liked the softer feel of a block better.

My very first knives were Henckels - full tang, but no bolster/finger guard. They were okay, but got dull pretty fast. I tried lots of different sharpening devices/stones, but I finally invested in a Chef's Choice 3-stage sharpener, and it made a huge difference. It's easy to use and fairly fool-proof - there are guides, so you sharpen the knife at the correct angle. It's a little pricey, but mine has lasted with regular use for over almost 15 years. It's a different/newer model than mine, of course, but here's a link to one on Amazon: http://www.amazon.com/Chefs-Choice-120-Professional-Sharpener/dp/B00004S1B8

 

[Karl_K]

learn how to use the steel and you only have to sharpen them every year or so unless you ding a blade.
having them professionally sharpened every 3 years or so is a good idea.

always wash and dry.. leaving them wet is a no-no.. dishwasher silverware tray is the biggest no-no
if you do want to run them thru the dishwasher put them laying down and not touching anything on the top rack then take them out right away and dry and put in the block.

http://www.youtube.com/watch?v=qcKoUO5JqYc

 

[Karl_K]

I recomend getting the brand sharpener that matches the knife set.
Every maker uses a different angle and their sharpener is designed to match that angle vs a generic sharpener.
For example my favorite Chicago cutlery (forged series, the stamped ones are junk) uses 22 degrees. Many use 20 degrees some use 18 degrees others use 19 and 21.

I would get this one for your knife set:
http://www.amazon.com/Wüsthof-2904-7-W-fcsthof-2-Stage-Sharpener/dp/B0009NMVRI

 

[MichelleCarmen]

Those look like beautiful knives! I'm looking to get new ones. I have my three favorite knives from a Henckels but the rest suck

 

[JulieN]

No oil whetstones!

Are you comfortable with using a steel? Then you need the MAC Ceramic Rod. http://www.chefknivestogo.com/mac-black-ceramic-honing-rod.html

Are you comfortable with using stones? I use Choceras, but they are rather expensive. You'll want something in the 200-400 grit range, and something in the 1000-3000 grit range.

If you're not comfortable with either, and you don't want to learn, then the Wusthof pull through sharpener that Karl linked is a good choice.

Like there are diamonds, and then there are super ideals, you will find the same obsessiveness in the knife world. It's a little bit more fun, as the cost of entry is lower and since sharpening can really get you into a zen place of mind.

Frequency depends on how much you cook and exactly what kind of sharpening you do, somewhere between once a week and once a month. You want your knife sharp enough to do this: http://www.youtube.com/watch?v=qT9lKA5_bPI

 

[Steel]

Luckily for me it is DH's job to take care our kitchen knives. But we hand wash the expensive ones and he only uses the steel when they need it, so he doesn't have a regular maintenance schedule to speak of.

Congrats on your knives, I love buying new kitchen equipment!

 

[yssie]

cellentani - hand sanitizer is fantastic idea!! Goodness, such a simple solution, but I never would have thought of it!
We're short on counterspace and long on curious cats, so I'm thinking a magnetic strip is the best solution for us.

Karl - from my understanding a steel realigns and a sharpener actually regrinds the edge, so a knife should be 'steeled' often but sharpened sparingly.. Thanks for the sharpening link, I've bookmarked it - I'm reading that wusthof uses 20d.
We actually have the sharpener you linked, and I'm glad I hesitated to use it now that I read it should only be used once a year!

MC - they were a wedding gift, they're wonderful! If you're buying your own I definitely wouldn't get a set though - out of the seven included I envision actually using three regularly, and I bought a fourth that wasn't included on my own.

Julie - No, I'm not comfortable, but I will be! I'd like to learn to use them properly and I don't mind spending for quality tools *if* there's a productive outcome that an easy-fix can't get - I can see myself going back to those forums Thanks for the block info, when I know what I'm doing I'll splurge!

Steal - new kitchen equipment.. oh, me too

 

[Karl_K]

Karl - from my understanding a steel realigns and a sharpener actually regrinds the edge, so a knife should be 'steeled' often but sharpened sparingly..

correct :}

 

[JulieN]

I'm a member of Knifeforums, and I mostly read the In The Kitchen subforum. We almost exclusively use Japanese knives, so most of the information won't be relevant to Wusthofs, but the technique for sharpening is the same.

There is no rule that you are only allowed to sharpen once a year; you sharpen when it is dull. Don't let it get too dull, because then it is more work to bring up the edge. Not being able to cut through a ripe tomato skin easily is a common test for dullness. A common test for sharpness is the ability to shave hair. I have sharpened to the point of being able to shave hair off of my arm only a few times!

Happy cooking!

 

[Steel]

I'm a member of Knifeforums, and I mostly read the In The Kitchen subforum. We almost exclusively use Japanese knives, so most of the information won't be relevant to Wusthofs, but the technique for sharpening is the same.

There is no rule that you are only allowed to sharpen once a year; you sharpen when it is dull. Don't let it get too dull, because then it is more work to bring up the edge. Not being able to cut through a ripe tomato skin easily is a common test for dullness. A common test for sharpness is the ability to shave hair. I have sharpened to the point of being able to shave hair off of my arm only a few times!Happy cooking!

haha. I saw DH do this once and was amazed. I suppose it would save a trip to the beautician if I had a last minute party come up .

 

[PinkTower]

I have only one of the Wusthof knives and it is my pride and joy. I don't need any other knife. Plus, they stand behind them. I dropped mine on the tip and bent it. I sent it to them to be repaired, and they promptly sent me a brand new one, postage paid, no questions asked. I thought it was very interesting the way they sent me the new one, in case you ever have to mail it or move. They wrapped it in newsprint. They used no tape, but used rubber bands. I guess it makes it safer for someone to unwrap a knife than tape.

The sharpener I use is their brand, and I got it at Wms. Sonoma. (That is also where I got the knife.) It is the Wusthof brand, bright red plastic. I use it often for a few quick swipes. I like that it is tiny.

I keep my knives and scissors on the short magnetic strip from Williams Sonoma. I find that safe and convenient. I also just love the way it looks to have them out. They are works of art.

One more tip. I have never had this happen with my Wusthof, but I have with my Sabatier steak knives. Sometimes they get a stubborn rust like stain in spots. The Sabatier rep at the store told me to use a damp wine cork dipped in comet if nothing else worked. I resort to that at times.

 

[yssie]

I'm a member of Knifeforums, and I mostly read the In The Kitchen subforum. We almost exclusively use Japanese knives, so most of the information won't be relevant to Wusthofs, but the technique for sharpening is the same.

There is no rule that you are only allowed to sharpen once a year; you sharpen when it is dull. Don't let it get too dull, because then it is more work to bring up the edge. Not being able to cut through a ripe tomato skin easily is a common test for dullness. A common test for sharpness is the ability to shave hair. I have sharpened to the point of being able to shave hair off of my arm only a few times!Happy cooking!

haha. I saw DH do this once and was amazed. I suppose it would save a trip to the beautician if I had a last minute party come up .

hah!


PT - interesting! Is it b/c it's vinegar?

 

[PinkTower]

I don't know if it is something special about cork or not; perhaps it is. But the hand is raised up above the blade by the cork: it does enable the hand to really bear down and scrub a spot w/o danger of being cut by the blade. My Sabatier's are made in France. For some reason, the Wusthof does not get the stains that the Sabatier's do. Enjoy and take good care of them; they should last a lifetime.

 

[elrohwen]

Ditto the handwashing, also ditto the professional sharpening if you're not comfortable with it. Many cheap sharpeners can actually do a lot of damage to your knife, so if you're interested in sharpening go to a knife store (not just Williams-Sonoma - find a place that specializes in knives) and ask what they recommend for home sharpening equipment.

 

[lknvrb4]

I have a set of the Wusthof knives and I love them. I only hand wash them. Also only use a wooden cutting board with them, glass will dull them faster.

 

[lliang_chi]

Wash and dry them shortly after using them. Not because it's delicate, but it removes the temptation to be lazy and stick them in the dishwasher. And You'll always have a clean knife to use. Also, an important one: don't let ANYONE ELSE use them.

Other than that, the honing steel is great. But if you're really uncomfortable with sharpening them, just take it to a Sur La Table once in a while. I guess it depends on how often you use your knives. I sharpen mine at home.

 

[yssie]

Thanks for the tips everyone!


I had a wierd realisation - I never understood how people could think a kitchen knife could do any serious damage - y'know how in the movies the woman wakes up in the middle of the night to strange noises and grabs a kitchen knife? Well I gotta say, seeing this 12" behemoth.. I get it

We also got an 8" cook's knife, fortunately - I can't see myself using the 12" with any regularity!


I've got two new "end grain" cutting boards, so that's taken care of. I hope to learn to sharpen at home, but until then there's actually a few knife specialty stores nearby that I'm sure could help me.
I don't like DH near the knives we have *now*, he's a danger to himself! He decided to wash the blade by hand instead of grabbing a new sponge and sliced his thumb open on a cheese knife