Knives with blades made of Damascus steel prove to be perfect helpers in the kitchen. Anyone who knows the sharpness of a Damascus knife will certainly not want to do without this excellent cutting tool when preparing food. The care that is given to the high-quality cooking utensil determines its lifespan. Improper use can be just as harmful as incorrect rinsing or sharpening. For Damascus knives for sale in UK you sold, be careful about maintain its sharpness and sine. Below are few tips mentioned to care for Damascus steel kitchen knives, chef knives and steak knives.
The 7 Tips of Damascus Knife Care:
1. Use of Damascus Knives
A Damascus chef’s knife is intended for cutting food, with the exception of very hard products such as bones and frozen food. The risk of outbreaks is high at extremes of this type. If a damask knife is misused as a bottle opener, damage to the blade is guaranteed.
2. The Cutting Technique
Damascus knives are not suitable for chopping food. Even the traditional Japanese paring knife called nakiri, which is very similar to a cleaver, must not be used like one. Damascus knives are much thinner than cleavers, which are primarily used to cut bony meat. Lever and push movements are also not easily put away by Damascus knives. Ideally, the knife glides easily through the cut material. Put on the front and let off the back while cutting, the process appropriate for Damascus knives is carried out when cutting vegetables.
3. Clean the Damascus knife
Just like wooden cutting pads, damask knives are misplaced in the dishwasher. Handles made from this natural material swell when exposed to moisture and become brittle. A washing cycle in the machine is also a torture for the blades. On the one hand, dishwashing detergent and regeneration salts are clogged by the sensitive cutting edges; on the other hand, the different temperatures of the individual wash cycles put a strain on the structure of the steel. Caring cleaning of Damascus steel kitchen knives takes place by hand, either directly under running water or with the help of a cloth or sponge. Food scraps should not remain on the blade for a long time, as they can lead to unsightly stains on the blade. A longer stay in the water promotes rust formation. Therefore, only bring the knife into contact with water for as long as necessary and dry it off carefully immediately afterwards.
4. Oil the damask knife
Occasional oiling will protect the blade from rust. Acid-free camellia oil is an excellent anti-corrosion agent for damask knives. Put a few drops on a cloth and rub the blade and handle with it. A thin film is enough. Knives with wooden handles benefit from another positive effect. By treating with camellia oil, the color and grain of the wood come out more strongly. Then place the knife on a clean surface so that all of the oil can be drawn in. If knives are not used for a long time, rubbing the blade with camellia oil offers the best possible protection against rust. The oil is obtained in China, Vietnam and Japan from the seeds of various camellia species from the tea bush family. But please do not confuse it with tea tree oil,
Warning: Cloths soaked in camellia oil develop heat when drying and tend to self-ignite. Spread out the rag and let it air dry after use so that the heat does not build up.
5. Keep the Damascus knife
Together with other knives in the cutlery drawer, scratches on the blade are unavoidable. High-quality Damascus knives have a single place in a knife block to protect them from wounds. Or they are stored in a dry state in a box or box after each use.
6. Sharpen Damascus knives
Even the sharpest knife needs to be sharpened at some point. The generally preferred solution for Damascus knives are water stones. They are easy to handle and available in different grain sizes. In the case of very blunt cutting edges, a coarse sanding is recommended, followed by a fine sanding. Before use, water stones must be soaked completely with water so that grinding sludge is created during sharpening. Usually a few sanding strokes from each side are sufficient. Alternatively, there are other whetstones for Damascus knives , for example Belgian chunks, for sharpening Damascus knives .