Salad Knife:
Made from a hard nylon plastic, this type of utensil is designed to be used for cutting fresh vegetables such as salad greens. The purpose of the Salad Knife is to provide a cutting material that will not turn the fresh ingredients brown once they have been cut. Metal knives typically brown various foods once they have been sliced. Thus, the nylon Salad Knife was designed so foods such as lettuce would not begin to brown prior to serving. Made with a serrated blade, the Salad Knife can be used safely on non-stick surfaces to cut not only vegetables but a wide variety of foods such as fruits, cakes, bars, and breads.
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Tip: Never allow wood handled knives to soak in water and rub the wood occasionally with mineral oil.
Maintaining and Storing Knives:
To extend the lifetime of your knives, wash them by hand. Knives that are washed in the dishwasher are exposed to harsh detergents, which will dull the cutting edge and they are exposed to intense and varied temperatures that can affect the temper of the steel. Damage is also likely to occur to the sharp edge of a knife if allowed to be knocked around by other items in a dishwasher.
Wipe knives clean immediately after use to prevent the discoloration of the blade. This practice will also help to prevent foods from hardening onto the blade, allowing for easier cleaning.
When washing in a sink of warm soapy water, do not place the knife in the sink with other items. This will avoid injury to the person washing the knife and it will avoid damage to the blade from the other items. Do not allow the knife to soak in the water. This will prevent damage to the blade and handle. Wash and dry immediately.
If available, store knives in a wooden or polyethylene knife block. If one is not available, store knives in a sheath or, at a minimum, store the knives away from other utensils to prevent damage to the sharp edges.
Make sure knives are kept sharp. A dull knife requires more effort when using and the more effort that is used, the more chance the blade can slip and cause injury. To test the sharpness of a blade, pull the blade lightly over a tomato. The blade should make a clean cut through the skin with little effort. Another method of testing the sharpness of a blade is to take a sheet of paper and try to cut strips from it by slicing with the knife. The knife should cut smoothly through the paper without resistance.
Use a wood or polyethylene cutting board. Wood and polyethylene cutting boards create less resistance to the knife edge than ceramic, metal, or plastic cutting boards.
Tip: Safely clean knives by laying the blade on a flat surface and wipe one side with a wet cloth, then turn and wipe the other side. Always use hot, soapy water to clean a knife that has been used to cut poultry, meat, or fish. To prevent contamination, wash cutting boards with hot soapy water immediately after use. Periodically, cutting boards should be sanitized by spraying the surface with a solution of bleach and water, letting it stand for a short time, then wiping it with a clean cloth.
Tip: When storing knives with carbon steel blades, lightly coat the blades with flavor free vegetable oil to help prevent discoloration and rust. Choose a knife that is of good quality and best fits your needs. It is also beneficial to be familiar with the varieties of knives that are available.
What do you think and have you tryed this? Why or why not?
