This site will give you the confidence to choose and use the knives and other nonelectric sharp tools in your kitchen. It’s also a reference site that you can use as you improve your skills and acquire the tools that will make you a better cook!
Always wash your knives by hand. Do not give in to the temptation of expediency by putting your knives in the dishwasher. Two bad things will happen. Not might happen. Will happen. The first is that over time, by soaking and steaming your knives in the long dishwasher cycle, water will get between the handle and the tang. This will eventually degrade the wood (or whatever material your knife handle is made from) and slowly separate it from the tang. Another problem with the dishwasher is that other dishes or glassware may also clank and bump against the knife blade. This can dull and damage your blade.
It’s important to never put your knife in the sink unless you are going to wash it immediately. It’s easy to forget that a sharp knife might be lurking among the dishes, or worse, submerged and soaking in soapy water. This is particularly problematic if someone else is washing the dishes and knives. It would be a very unpleasant surprise to reach into the sink and unknowingly grab the unfriendly end of the knife.
A bad knife cuts one’s finger instead of the stick.
No matter how sharp a knife is, it can never cut its handle.
The mother is she who catches the knife by the blade.
Genius will live and thrive without training, but it does not the less reward the watering pot and pruning knife.
Temptation is like a knife, that may either cut the meat or the throat of a man; it may be his food or his), poison, his exercise or his destruction.