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When using your kitchen knives always remember to place the blade on a soft surface such as wood or plastic rather than placing them on hard surfaces like metal or ceramic. Kitchen knives blades get dull rapidly when constantly strike on a hard surface. They can also be damage thus decreasing the functionality of your kitchen knives.

Always put in mind not to use your cooking knives for prying, neither use them as a screwdriver substitute, as a chisel or any function that are not intended for cooking knives. It is also a very big NO to use the back of your kitchen knives for hammering or striking hard materials unless it’s specifically designed to handle the task. It will cause the handle to break or even loosen.

After using your knives always wash your knives with mild detergents and should be dried immediately to prevent moisture in the handle. Wood handled knives should not be exposed in the water for a prolonged period because wood when wet it usually swells. You can rub mineral oil in the wood handle to maintain its functionality.

The Stainless Steel Blades The term “stainless steel” originates from the fact that it does not stain, corrode or rust as easily as ordinary steel. Stainless steel knife is a high-chromium, low-end stainless steel alloy often used in flatware.

Most consumer grades of low-carbon stainless are considerably softer than carbon steel and more expensive grades of stainless, and must be more frequently sharpened. The thin, flexible blades common in cheap kitchen knives are typically made of low-carbon, inexpensive stainless alloys. They are very hard to sharpen, so they are often made with serrations, which slows dulling and enables them to cut adequately when become dull.

Generally all kitchen knives today are made of a hard grade stainless steel blades, thus surface rust or stains will eventually occurs. Cleaning them with a mild soap and water will always be a good idea.