What Comes In Contact With Your Custom Knife Can Damage The Hand Sharpened Edge!
Proper Use, Materials, and Safety Tips for Cutting Boards
Professional knife sharpening services are in order when custom bespoke knives are heirlooms. Properly cared for there is no reason at all they shouldn't last 100 years or more! Proper washing, rinsing, drying, and storage habits will help prolong the life of your investment! But there is ONE possible change in your kitchen routine that can do more for your custom knife than anything else!
Cutting boards are far more important than we think, as they are THE object most in contact with your knife, they are in contact with your food, and they are supposed to provide a safe, secure platform to perform your prep work. Just these tasks alone make the cutting board worth looking into! There are a number of materials to consider, the sanitation of each material, and how they interact with your knife. So let's get started.
Cutting boards can be made from most anything from lumber to plastics to stone or glass. Each has its own properties, look feel, ability to be sanitized and cleaned, and the specific interaction with your custom knife.
Say NO! to Glass, Stone, Steel, Ceramic--
Don't, just please don't. Any of these materials are harder than the steel your custom knife is made from. Additionally, they are highly abrasive and will destroy your finely honed edge in a short time. Though they're easy to clean and sanitize, your knife will thank you if you put these materials to some other use!
Say YES! to Wood--
Wood is an excellent choice for cutting boards. It comes in lots of colors, it's soft enough to not do everlasting damage to the edge of your knife, and it's hand washable. Wood also has some inherent antimicrobial properties. When they wear and get little cut lines through them you can hand sand them back to perfection. 3% hydrogen peroxide will sanitize, kosher salt rubbed in with half a lemon will deodorize, sanitize, and remove stains if necessary. A coating of mineral oil allowed to soak into the grain of the wood will prevent your wood cutting board from drying out. As with most fine wood tools and instruments, DO NOT go near the dishwasher with your cutting board. Wash (don't soak) your cutting board by hand with a cloth or sponge and your regular dish soap. Rinse well and dry promptly.
Say YES! to Bamboo--
Bamboo boards have many of the same advantages as wood, plus it's a quickly renewable resource. Use and care is just like wood.
Maybe? Plastics-- Plastic cutting boards are much less expensive, but they get cut up faster. Thick ones provide a solid cutting surface. The thinner ones are handy for loading your veggies into a pot or blender by folding to create a funnel. Plastics are non-porous, can survive the dishwasher, and are easily sanitized. If you're not into maintaining wood or bamboo, plastic may be the right choice for you.
To save undue stresses on the fine edge of your custom knife, scrape meats and veggies from the cutting board with the SPINE of your knife rather than the edge.
In summary, use wood, bamboo, or plastic cutting boards. Maintain them properly according to the material they're made from. Never use a cutting board of stone, glass, steel, or ceramic, as they are harder than your knife and are extremely abrasive.
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Thanks for reading,