The most basic maintenance tool to keep next to a chef's knife is a honing rod; this thin metal rod does not sharpen the blade, it only straightens the microscopically bent edge, and used regularly it keeps the knife cutting well for a long time.
When is a sharpening stone needed?
When honing is no longer enough — when the knife can no longer slice a tomato cleanly — a sharpening stone takes over. A stone with two grits (a coarse side to rebuild the edge, a fine side to polish it) covers most home kitchens; holding the blade against the stone at a fixed 15-20 degree angle keeps the edge at the right geometry; a chef's knife in heavy use should be sharpened on a stone every 2-3 months, with the honing rod passed over it a few times before each use.
Why does the cutting board matter?
A wooden or soft plastic cutting board should sit alongside the chef's knife; very hard surfaces like glass or marble dull the edge with every cut. Wood is gentler on the blade than plastic, both extending the knife's life and reducing the risk of slipping during a cut.
What storage and cleaning equipment is needed?
A magnetic knife strip or knife block should be used to keep the blade from knocking against other tools in a drawer; knives left loose in a drawer both dull faster and create a cutting hazard. Washing by hand with warm water and a soft sponge, rather than in the dishwasher, prevents the handle (especially a wooden one) from cracking; drying it immediately after washing prevents rust.
What is a sheath or travel case for?
When the knife needs to be carried in a bag or alongside other tools, a blade sheath protects the edge and cuts down the risk of an accidental cut; this matters especially for people who carry their knife between kitchens. Cheap plastic sheaths can crack over time and stop protecting properly, so a sturdier case is worth it for a knife that travels often.
Which tools should be avoided?
Electric sharpeners give quick results, but models that cannot hold the correct angle can strip away far more steel than necessary from the edge, shortening the knife's life; for a good chef's knife, a hand-held sharpening stone is the better choice. Cheap, plastic-handled honing rods are also not recommended, since they can bend over time and end up damaging the edge rather than straightening it.
A small bowl of water kept next to the stone keeps it wet while sharpening; sharpening dry can wear the stone's surface faster and lead to an uneven edge.
Loose screws or rivets in the handle are another maintenance point that is easy to overlook; once the handle starts to wobble, control gets harder and the risk of slipping during a cut goes up. If you notice this kind of looseness, tighten it or take the knife in for service before continuing to use it.
If the knife will not be used for a while, wiping it with a thin coat of mineral oil and storing it somewhere dry is a simple way to prevent rust, especially on carbon steel blades.
Comments (1)
Elektrikli bileme makinesini kullanmayı bıraktım demişsiniz ama bende tam tersi oldu, elle bileme taşıyla açıyı bir türlü tutturamadım ve bıçağın ağzı eskisinden kötü kesiyor. Herkese elle bilemenin kolay olduğunu söylemek yanıltıcı.
Açıyı tutturmak gerçekten alışkanlık işi, ilk denemelerde çoğu kişi zorlanıyor; taşı 15-20 derecelik sabit bir açıda tutup az sayıda düzenli hareketle çalışmak yardımcı olabilir. İsterseniz önce ucuz bir bıçakla pratik yapıp asıl şef bıçağınıza sonra geçebilirsiniz.