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How to keep your good knives a cut above the rest

Whether you are whipping up a gourmet meal, or just cutting an apple, there is no greater joy than using a sharp knife that performs effortlessly.  Good quality knives are an essential kitchen investment that will serve you well if cared for properly.

The metallic composition of quality knives makes the steel very hard and able to keep a very sharp edge, but less corrosive resistant.

After use, hand wash, and dry your knives.  The harsh chemical used in dishwashers are very corrosive and will eventually “pit” the steel, dull the blade and damage the handles.  Over time, this will destroy your knives and may void your warranty.

If your knives get any small rust spots, simply polish them off with a scouring pad.  Due to the high carbon content, quality knives spot rust quicker than other Stainless steel products.  This is easily avoided with a little care.

With knives the old adage is true – you get what you pay for.  The reason why some knives are very cheap is that the quality of the steel is inferior and will not stay sharp.

There are various knife sharpeners on the market which provide a good, sharp edge with minimal effort.  Robins recommends the Accusharp knife sharpener for good results, while using a steel and stone is the traditional way, but requires a bit of practice.

Robins Recommend

Using a magnetic Knife Rack for storage, as this will keep knives dry and away from small fingers.  Plus storing loose knives in a draw is not only dangerous, but can damage the edge due to the knives hitting against other items.