Not all kitchen knives are equal – often a fashionable brand can be found selling poor quality knives at a high price, while it is possible to find a better quality set for cheaper with a lesser known brand.
Since kitchen knives will be an investment that is used daily for all your cooking days, selecting good quality ones that have durability, strength, good handling, and endurance is a must. In this article, you'll learn what to look for when you go shopping for quality kitchen knives.
Before setting out to purchase knives, consider the type of knife you will need in your kitchen. Available in a wide variety of shapes and sizes, kitchen knives can meet a huge variety of needs, and the extent of knives needed depends on your cooking style and habits.
A good chef's knife should be sharp right outof the box. To evaluate sharpness, try slicing through asheet of paper. A really sharp knife will make a clean, swift cut.
Turwho VG-10 Damascus steel kitchen knife store, the best way to find your kitchen knives at the right price !
Yangjiang knives from TURWHO are hand-made and crafted from quality blades of forged Damascus steel. The AUS-10V Damascus steel used in making this razor sharp Japanese knife is hand hammered to ensure the strength of the blade and at its core is one of the best steels used in kitchen knife production due to its superior edge retention, sharpness, and being stain resistant.
TURWHO 和 series bread knife, most pots, pans, and knives don’t go in the dishwasher.
What’s Wrong With Knives in Dishwashers?
Dishwashers and knives don’t get along because of three things:
1. Water
Water and metal don’t mix. Some alloys, like stainless steel, are resistant to this sort of corrosion. The key word here is “resistant.” Most of the alloys you see in modern knives will rust eventually if you leave them in water for too long. Washing knives in the dishwasher exposes them to water for longer than if you just hand wash them.
2. Heat
The temperature at which you wash dishes is limited by your hands. If you get the water too hot, you’ll burn yourself. Your dishwasher does not have this limitation. As a result, it uses water that gets really hot, often up to 170 F. This is hot enough to make green tea. This can weaken the knife, damage the handle, and exacerbate both of the other issues.
3. Jostling
While the other two factors are serious problems for your knives, they’re nowhere near as bad as the jostle factor. A packed dishwasher is full of your other dishes. They’re all subject to flows of water in alternating directions. This is an effective solution for cleaning off anything that’s stuck on them, but it also can make things in your dishwasher bump into each other. Your fancy knives are NOT designed to be rammed into metal, glass, and ceramic at high speeds over and over again.
If you do put knives in the dishwasher, be especially mindful of this last problem. Make sure that they’re secure in a basket with plenty of space around them to prevent any collisions.
When you decide it’s time to put your knives in the dishwasher, try to run your dishwasher on a more delicate setting to help offset these issues. Your other dishes might not get quite as clean, but you’ll really extend the lifespan of your knives.
Although our knife can be dishwashed, we don't recommend that you do it.
How to Use & Care Your Knife correctly.
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
