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How to care for your knives  

bulletNever put your knives in the dishwasher.  Although our knives are perfectly dishwasher safe, we recommend cleaning by hand using a mild detergent, a gentle rinsing in warm water and drying with a soft cloth.  
bulletProtect the plastic handles from heat.  Do not place knives on heated hotplates; heat can distort the handle.
bulletLightly oil wood handles.  Occasionally use white mineral oil and lightly oil wood handles to prevent drying out.
bulletUse a suitable cutting surface.  Plastic and wood  cutting boards are the most popular.   Surfaces such as metal or porcelain will blunt a knife prematurely.  All cutting boards should be thoroughly washed immediately after use.
bulletStore your knives properly. This will prevent injury and protect the blade from being damaged.  Suggestions include magnetic knife racks, wooden knife blocks, under cabinet and in-drawer, knife cases or knife rolls.

Which knife for which purpose 

bulletPeeling Knife-  Used for peeling of potatoes, fruit and vegetables as well as the removal of bad parts.
bulletParing Knife-  Used as an extension of your hand for close control of the blade.  Primarily for peeling, cutting, fine dicing, preparing meat,  cleaning and decoratively shaping fruit and vegetables.
bulletBoning Knife-Used primarily for separating cooked or uncooked meat from the bone and removing fat from poultry and meat.
bulletFilleting Knife-Long slim flexible blade is used for filleting fish or meat.
bulletBread Knife-Has a serrated cutting edge to penetrate anything with a hard or touch surface or skin.  Ideal for tomatoes, bagels, fruit-large and small, salami, pastries, etc.
bulletUtility Knife-Used on small pieces of meat, cold cuts, fruits,  etc.  Also referred to as a sandwich knife.  Medium sized knife which is used for many jobs.
bulletSlicing Knife-Used primarily to carve turkey, roast or ham.
bulletChef’s Knife-The most versatile knife in the kitchen.  Used primarily for chopping, dicing, mincing onions, garlic, etc.  It has added weight for additional strength, and is designed for ample knuckle room.

How to sharpen a knife-using a sharpening steel

bulletHold sharpening steel point down on table or cutting board (figure 1).
bulletAngle between blade and steel should be approximately 20 degrees (figure 2).
bulletPull knife down and across sharpening steel, in a slight arc (figure 3).
bulletRepeat on the other side of the steel (figure 4).
bulletRepeat steps 3 and 4 five to ten times, always alternating the right and left side of the cutting edge.  Note: speed is not of essence.  It is most important to maintain the angle of 20 degrees and to sharpen the full length of the cutting edge.

Ludwig Schiff Cutlery

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This page was last updated March 30, 2015
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