A high-quality knife is a razor-sharp knife. A bad knife is a dull knife. Using a dull knife is enormously dangerous, because it is harder to cut through food, and when you push it, it tends to slip. Knife sharpening is an art, and not just anybody can do it. Restaurants, Bakeries, and many people in the food business will utilize a knife sharpening service to do the job. For do-it-your-selfers this can be done with a professional electric knife sharpener designed to restore the sharp edge and preserve the proper angle of the blade, or using a sharpening/wet stone with honing oil.

It is so essential to purchase quality knives and cutlery if they are to be used in commercial kitchens. Quality products can be bought at restaurant supply stores and stores that sell cake decoration supplies. If not cared for properly, the performance of the superior tools can be diminished. Please adhere to the following procedures to maximize the performance of your products.

1. Cutlery should be hand washed in a gentle to medium strength detergent and towel dried.

2. Knives should not be placed in an automatic dishwasher. The blade edges will be dulled from rubbing against each other, and caustic detergents will initiate staining and pitting of the blade. For wood handled products, heat and detergents cause the natural oils and pigments to be drained out of the wood resulting in the handle fading and splitting.

3. Cutlery should not be saturated for long periods of time or submerged for cleaning. If consumer insists on soaking cutlery in soap, bleach, or chlorine, soaking ought to be kept to a bare minimum, the products rinsed carefully and dried immediately.

4. Knives of carbon steel should be washed and dried immediately after use to prevent rusting. Chlorine and bleach products fade and pit stain-free the high-carbon steel. If chlorine or bleach products come into contact with the cutting edge, they must be completely rinsed off immediately. When cutlery is left to soak in aluminum pans or stainless steel sinks, Galvanic action, the conveying of electrons from one metal to another may occur. Galvanic action may initiate pitting on cutlery blades. To put a stop to it, avoid long periods of soaking and take away cutlery from topping and icings when they are kept in aluminum or stainless steel pans.

Only frequent and prompt cleaning of cutlery after each use with non-acidic solutions and prompt towel drying will ensure the performance and beauty of your quality products. The Homemaker, Restaurants, Catering Halls, Bakeries, Wilton Products Stores, etc, will profit from these guidelines and keep your knives around for countless years.

For additional information on cutlery and cake and candy stores please contact us for assistance.

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