WÜSTHOF Cares is a knife care education series aimed at helping home cooking enthusiasts understand how to properly care for and maintain their knives. Following our advice, in this three part series, will ensure premium performance and maximum enjoyment of your WÜSTHOF knives. Any questions? Email us! email@example.com
Knives are mankind's oldest tool, and today, the most used tool in the kitchen. Unfortunately, it’s a tool that many may know but understand the least. Something we've noticed at WÜSTHOF recently is an increase in emails and Facebook posts about how to properly care for knives. We've put together a three part series covering basic cleaning, storage and edge care.
PART ONE: CLEANING
One of the greatest misnomers in our industry is the term: stainless steel. Did you know it doesn’t mean that the steel cannot stain? It's a term that actually is meant as two words: STAINS. LESS. Our most expensive stainless appliances and cookware need basic cleaning care to look their best and stay in tip-top shape, and knives are no exception.
Did You Know?
Today's premium knives are designed to be dishwasher safe only due to market demands.
Dishwashers are actually not kind to knives. You run the risk of potential edge damage when the knives knock or brush up against other items during the cleaning cycle. Minerals, heat and caustic food residue can all play a part in leaving markings on the face of stainless knives. Therefore, we highly encourage you to wash your investment by hand with a soft nylon brush, a little mild detergent and warm water.
Knives, if cared for properly, will last you a lifetime and cleaning is part of that care. Drying by hand after washing will avoid water spots and potential mineral deposits from marring the finish of your knives.
if you do end up with some marks on your knives, clean them with a gentle cleaner such as bar keepers friend.
Next week, storage options.