Cómo limpiar y guardar tus cuchillos de cocina:
Tips y consejos sobre el cuidado de cuchillos
Cortar en trozos, rebanar, picar: el trabajo de los cuchillos en la cocina es duro y seguramente se van a ensuciar cada vez que los utilices. Cuanto mejor los limpies y los mantengas, más tiempo durarán. Esto puede sonar obvio, pero hace una gran diferencia. Lee nuestros tips sobre cómo cuidar bien tanto la hoja como el mango, con consejos desde cómo lavar y secar hasta cómo guardar y cuáles son las mejores tablas de corte para las hojas. Afilar tu cuchillo es otra parte importante del mantenimiento: haz clic aquí para ver consejos sobre cómo mantener tus filos en la mejor condición.
¡No lo olvides! Nuestro consejo más importante es que mantengas la calma y manipules los cuchillos de manera segura en todo momento. Entonces, limpia tus cuchillos con cuidado para evitar accidentes y lesiones.
¡No lo olvides! Nuestro consejo más importante es que mantengas la calma y manipules los cuchillos de manera segura en todo momento. Entonces, limpia tus cuchillos con cuidado para evitar accidentes y lesiones.
Cómo lavar tu hoja
La mejor manera de limpiar tu cuchillo es simplemente ponerlo debajo del agua de grifo después de usarlo. Simplemente colócalo debajo del agua corriente y frota la hoja con tus dedos, sin tocar el borde filoso. Siempre puedes utilizar una toalla o una esponja, pero asegúrate de que esté limpia para no rayar la superficie de metal de la hoja.
Es importante hacer esto tan pronto como sea posible: los alimentos salados o ácidos pueden manchar la hoja si no se limpia por períodos largos.
También está bien si utilizas sólo agua: nuestros filos de acero inoxidable se pulen mucho durante el proceso de fabricación, lo que significa que los ingredientes no suelen pegarse a ellos. La única excepción son los alimentos grasosos: aquí una pequeña cantidad de líquido detergente en una esponja debería ser suficiente.
Para máxima seguridad, es mejor sostener la hoja del cuchillo en posición paralela al fregadero para que puedas ver toda la superficie de la hoja y prestar atención al borde filoso en todo momento.
Es importante hacer esto tan pronto como sea posible: los alimentos salados o ácidos pueden manchar la hoja si no se limpia por períodos largos.
También está bien si utilizas sólo agua: nuestros filos de acero inoxidable se pulen mucho durante el proceso de fabricación, lo que significa que los ingredientes no suelen pegarse a ellos. La única excepción son los alimentos grasosos: aquí una pequeña cantidad de líquido detergente en una esponja debería ser suficiente.
Para máxima seguridad, es mejor sostener la hoja del cuchillo en posición paralela al fregadero para que puedas ver toda la superficie de la hoja y prestar atención al borde filoso en todo momento.
Putting Knives in the Dishwasher
All of our household knives with synthetic handles are dishwasher-safe. We would however recommend that you wash all large knives by hand, regardless of whether they have wood or synthetic handles.
The reason for this is that if it isn’t placed carefully, a large knife can damage the cutlery basket, which itself can cause corrosion. If this happens, the dishwasher’s system may have an indirect effect on the knife’s steel. Washing by hand can also help to keep the knives sharper longer, since the process is gentler on the blade.
However, if you do go for the dishwasher option, we recommend rinsing the blade first and making sure that the knives in the cutlery basket don’t touch other metal items. This avoids the blades being damaged by other utensils or cutlery.
We also recommend paying attention to which detergent you use in your machine. Aggressive or too much detergent can also cause stains on the blade. If you see that your dishwasher is not cleaning your blades thoroughly, we recommend changing your detergent.
Other tips include opening the dishwasher briefly after cleaning. The hot water vapor and water condensation can also cause stains and corrosion on the blades.
The reason for this is that if it isn’t placed carefully, a large knife can damage the cutlery basket, which itself can cause corrosion. If this happens, the dishwasher’s system may have an indirect effect on the knife’s steel. Washing by hand can also help to keep the knives sharper longer, since the process is gentler on the blade.
However, if you do go for the dishwasher option, we recommend rinsing the blade first and making sure that the knives in the cutlery basket don’t touch other metal items. This avoids the blades being damaged by other utensils or cutlery.
We also recommend paying attention to which detergent you use in your machine. Aggressive or too much detergent can also cause stains on the blade. If you see that your dishwasher is not cleaning your blades thoroughly, we recommend changing your detergent.
Other tips include opening the dishwasher briefly after cleaning. The hot water vapor and water condensation can also cause stains and corrosion on the blades.
Drying Your Blade
Don’t let your knives air-dry, as this can result in limescale spots on the blade. Instead, use a cotton or linen towel to dry the knife immediately after washing. Make sure your towel is clean so as not to scratch or harm the blade.
General Maintenance for Wooden-Handled Knives
Knives with wooden handles need slightly different treatment and they definitely should not go in the dishwasher. When washing them under the tap, try to make sure the handle doesn’t get too wet. In fact, it’s best to clean the handle with a damp cloth. Avoid extreme temperatures, high level of moisture and aggressive cleaning agents.
We also recommend that you treat the handle with a conventional cooking oil or our protective wax every now and again, to prevent moisture entering the handle and to refresh its natural grain and color. You can use an oil like rapeseed or linseed, and we especially recommend using a cold pressed oil, which won’t clog the wood’s fine pores and gets into the grain of the wood better.
We also recommend that you treat the handle with a conventional cooking oil or our protective wax every now and again, to prevent moisture entering the handle and to refresh its natural grain and color. You can use an oil like rapeseed or linseed, and we especially recommend using a cold pressed oil, which won’t clog the wood’s fine pores and gets into the grain of the wood better.
Which Cutting Board is Best for Your Blade?
The type of cutting board you use can also affect the performance of your blade. You should avoid hard surfaces made of natural or artificial stone, which dull the blade of your knife. We recommend using a wooden or plastic cutting board instead. Our cutting boards are especially kind to blades.
Pro tip: when you are using your knife to push ingredients that you’ve just chopped from the cutting board into your pot or pan, always flip the knife around and use its spine. This way, you aren’t blunting the cutting edge of the blade by scraping it across the board.
Pro tip: when you are using your knife to push ingredients that you’ve just chopped from the cutting board into your pot or pan, always flip the knife around and use its spine. This way, you aren’t blunting the cutting edge of the blade by scraping it across the board.
Storage
The golden rule is never store your knives loosely in a drawer. When unprotected blades rub against each other, they lose sharpness and the cutting edge can be damaged by the other blades. We strongly recommend keeping your knives in a block, in an in-drawer holder or on a magnetic holder on the wall.