Cutting-Edge Tips From Joe
Drag the tip of your knife across your cutting board.
If the surface doesn't scratch, it's too hard and it'll
dull your knife in no time. Some plastics and certainly
glass and laminate surfaces won't pass the test,
even if they're called “cutting boards” on the label.
Rinse knives after cutting acidic foods like citrus fruits or
pickled goods. Acid promotes corrosion right at the cutting
edge, even with stainless steel. Dry them right afterward.
Don't ever throw
knives in a dishwasher.
handles will get
ruined, and even
blades will corrode
and get dull.
Instead, wash your
knives by hand and
dry them off right away.
Protect the edges:
Don't just toss unprotected knives
into a drawer. Either use a knife block or
stow them away with blade protectors.
Simple cardboard sheaths held together
with duct tape will do the job.
They'll dull even a high-quality knife.
Don't ever use a cheap electric knife
sharpener, especially the ones found on
electric can openers. They'll do more
harm than good. If you love gadgets,
spend at least $125 for a decent electric
sharpener. (You'll still have to steel your
knives, by the way.)
“I sharpen all knives the same way—hunting knives, fillet knives, what ever.
Keep a mini sharpener in your tackle box and use the same techniques.”