You've invested in a quality blade, whether it's a trusty hunting knife for the bush or a beautiful chef's knife for the kitchen, and you want it to last. A knife is more than just a tool; it's a piece of craftsmanship, and a little bit of care goes a long way. Let's talk about some of the most common mistakes I see people make and how to avoid them, keeping your blade sharp and pristine for years to come.
The Big No-Nos: What NOT to Do with Your Blade
We'll start with the stuff that makes me cringe. These are the habits that can ruin a perfectly good edge faster than two shakes of a lambs tail.
1. Cutting Acidic Foods on a Bare Blade
You've just whipped up a beautiful salsa, full of fresh tomatoes, onions, and a squeeze of lime. Perfect, right? Not for your knife! Tomatoes, citrus fruits, and other acidic foods can be a real menace, especially to high-carbon steel blades. The acid can react with the steel, causing discolouration, pitting, and even rust if left on for too long.
Think of it like this: your blade is a work of art, and acid is like a tiny, invisible vandal trying to etch its signature onto the surface. Don't let it! After you've sliced that lemon or chopped that tomato, wipe your blade clean and dry immediately. I’m not saying you can't use your knife for these jobs; just don't let the acid linger on the surface.
2. Using the Wrong Cutting Board
I’ve seen it all, from glass cutting boards to benchtops. Please, for the love of all that is sharp, don’t do it! A good cutting board is your knife's best friend. When you're slicing and dicing, your knife should be able to sink slightly into the surface of the board. This protects the delicate edge from damage.
-
Plastic & Wood Boards: These are the way to go. They're forgiving, durable, and they won't dull your blade. Wooden boards, in particular, have a natural give that's perfect for a keen edge. Plus, they look great in any kitchen!
-
Glass, Ceramic, or Stone Boards: These are the enemy. They're harder than your blade, and every time your edge makes contact, it’s like hitting a brick wall. This can lead to rolling or chipping of the edge, forcing you to sharpen your knife much more often.
3. Proper Knife Storage
Proper storage is the final piece of the puzzle. Storing your knife correctly is just as important as using it correctly. Knife blocks and magnetic strips are both excellent options. A knife block keeps your blades safe and secure, while a magnetic strip offers a great display while keeping them easily accessible. The key here is that the edge is not in contact with anything that can damage it.
For hunting knives and outdoor blades, a good sheath is non-negotiable. It protects the edge from dings and bumps and, more importantly, protects you from an accidental slip. I've seen it time and time again—knives rattling around in a drawer with other utensils. This is a surefire way to chip, nick, and dull your blade. Drawer storage is a bad idea! If a drawer is your only option, invest in a dedicated knife roll or a set of blade guards to protect the edge.
At Big Zulu Knives, we believe a great knife is an investment. Whether you're using one of our custom-made blades or a cherished family heirloom, taking a few simple steps to protect it will ensure it stays a faithful tool for a lifetime. If you ever have questions about blade care, steel types, or even a handle replacement, don't hesitate to give us a shout.